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Influence of packaging material and storage condition on the sensory quality of broccoli

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Author

Summary, in English

The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. (C) 2003 Elsevier Ltd. All rights reserved.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2004

Language

English

Pages

301-310

Publication/Series

Food Quality and Preference

Volume

15

Issue

4

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • modified atmosphere
  • broccoli (Brassica oleracea L. var. Italica cv. 'Marathon')
  • packaging
  • quality
  • sensory properties

Status

Published

ISBN/ISSN/Other

  • ISSN: 0950-3293