Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

Abstract

Broccoli (Brassica oleracea L. Italica) is a nutritious green vegetable containing desirable phytochemicals that is being more widely consumed in Pakistan. However the florets rapidly discolour and wilt after harvest. This study reports the changes in the colour, turgor, weight, visual quality and chlorophyll of harvested broccoli florets after harvest under ambient temperatures of 18 ± 1°C and a relative humidity of 45-62%. There were significant declines in colour, turgor, weight and chlorophyll within the first two days, with a change from "good" to "unacceptable" assessments occurring at day 4 or 5. The level of chlorophyll decreased from 13.47 µg/ mg on day 1 to 5.18 µg/ mg on day 4. It is proposed that the green colour and turgor can be retained longer by storing at lower temperatures and higher relative humidities. 1.

Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality

“…It is expected that further discoloration would occur over time both due to water loss and overall loss of cell integrity. 43 The exact mechanisms underlying changes in appearance have not been determined within the confines of this study. The extracted mass also induces shrinkage (wilting) of the leaves, another major sign of bad spinach.…”

“…Discoloration can also occur because of the conversion of chlorophyll due to the degradation to pheophytin from magnesium ion removal. , Chlorophyll is relatively sensitive and can be converted because of several factors, including changes in pH and temperature . On a scale from low to high, chlorophyll stability relative to temperature changes is considered to be “moderate” .…”

Alternativas de conservación y procesamiento de brócoli para la preservación de componentes bioactivos

“…Las inflorescencias deben ser de color verde oscuro o verde con tonos azules. El amarilleo de las inflorescencias es uno de los desórdenes fisiológicos más comunes del brócoli, que se desarrolla por almacenamientos prolongados, altas temperaturas, o por la exposición al etileno (Shakeel et al, 2019).…”