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Título

Quality of broccoli as influenced by film wrapping during shipment

AutorArtés-Hernández, Francisco; Vallejo, Fernando ; Martínez López, Juan Antonio
Palabras claveBroccoli (Brassica oleracea L.)
Modified atmosphere packaging
Polyvinyl chloride
Low density polyethylene
Weight loss
Yellowing
Browning
Quality attributes
Fecha de publicaciónnov-2001
EditorSpringer
CitaciónEuropean Food Research and Technology 213(6): 480-483 (2001)
Resumen'Shogun' broccoli florets were film-wrapped and stored for 7 days at 1 °C to simulate a maximum period of commercial shipment. After cold storage, florets were kept for 2.5 days at 20 °C to simulate a retail sale period. For wrapping, polyvinyl chloride (PVC) 9 µm thickness and low-density polyethylene (LDPE) 11, 15, and 20 µm thickness were used. Soluble solids content, pH, titratable acidity, weight loss, physiological disorders, visual quality, and gas composition within packages were monitored. Gas composition (about 18% O2 and 1% CO2 during cold storage and about 16% O2 and 2-3% CO2 during shelf life), overall quality, and yellowing and browning of the florets were at similar levels among the films studied. However, weight loss was about sixty times lower for all LDPE films than for PVC film. After shelf life the best results were obtained by using 15 µm LDPE. This polymeric film could be a good alternative to PVC for wrapping broccoli for commercial shipment purposes, particularly to those countries where use of PVC has been forbidden.
Descripción4 pages, 4 tables.
Versión del editorhttp://dx.doi.org/10.1007/s002170100390
URIhttp://hdl.handle.net/10261/18164
DOI10.1007/s002170100390
ISSN1438-2377 (Print)
1438-2385 (Online)
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