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Effect of 1-MCP and Temperature on the Quality of Broccoli
( Nguyen Thi Hang Phuong ),( Toshitaka Uchino ),( Fumihiko Tanaka ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
Broccoli (Brassica oleracea L.) is a highly perishable product and its postharvest life and quality greatly depend on storage conditions, such as temperature, atmospheric composition, relative humidity and ethylene. The effect of 1-methylcyclopropene (1-MCP) and temperature on quality of broccoli was investigated in the present study. Broccoli was treated with air (control) and 1.0 μL/L 1-MCP for 15 h at 15°C, and were then stored at 10°C and 0°C for 25 days and 50 days, respectively. The results indicated that 1-MCP treated samples were in good quality during 50 days of storage at 0°C or 20 days of storage at 10°C compared to control. The present study showed that 1-MCP treatments extended shelf life, reduced postharvest deterioration, retarded chlorophyll degradation, respiration rate and inhibited the increase of color changes and ethylene production in broccoli. Treatments of 1-MCP reduced the rate of decrease of ascorbic acid in broccoli when comparing to those in the control. Broccoli treated with 1.0 μL/L 1-MCP and stored at 0°C showed the significantly higher in quality compared to that of other treatments. These results indicated that 1-MCP was effective in preserving the overall quality of broccoli and could be a suitable candidate for extending shelf life, maintaining visual quality and reducing loss of quality in broccoli stored at 0°C.
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