Enhancing shelf‐life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid

Abstract

BACKROUNDThe present investigation aimed to enhance the postharvest shelf‐life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post‐impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low‐density polyethylene pouches and shrink‐wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post‐impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.RESULTSResults showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf‐life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf‐life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf‐life of broccoli.CONCLUSIONThe deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf‐life of the product. © 2024 Society of Chemical Industry.