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Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture

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Author

Summary, in English

Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 degreesC for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O-2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O-2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O-2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2004

Language

English

Pages

157-163

Publication/Series

European Food Research and Technology

Volume

218

Issue

2

Document type

Journal article

Publisher

Springer

Topic

  • Food Engineering

Keywords

  • Broccoli · Packaging · Shelf-life · Quality · Colour · Texture

Status

Published

ISBN/ISSN/Other

  • ISSN: 1438-2377