Wahid Aseeya, Giri Saroj Kumar, Kate Adinath, Sakare Priyanka, Singh Jashandeep
Indian Agricultural Research Institute, New Delhi, India.
Agricultural Structures and Process Engineering Division, ICAR-National Institute of Secondary Agriculture, Ranchi, India.
J Sci Food Agric. 2025 Mar 15;105(4):2309-2319. doi: 10.1002/jsfa.14001. Epub 2024 Nov 4.
The 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.
Results 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.
The 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.
本研究旨在通过真空浸渍（VI）提高西兰花的采后货架期。用生理活性化学物质氯化钙和抗坏血酸浸渍西兰花小花。浸渍后的西兰花小花包装在三种不同的包装材料（聚对苯二甲酸乙二酯浅盘、低密度聚乙烯袋和收缩膜）中，并在两个温度（5和25°C）下储存。研究了浸渍溶液、包装材料和储存温度对理化属性（失重、总可溶性固形物、抗坏血酸、总叶绿素和类胡萝卜素含量）、抗氧化剂和酚类含量以及货架期的影响。使用傅里叶变换红外（FTIR）光谱研究了浸渍后和储存期间化学结构的变化。
结果表明，浸渍后的西兰花小花在浸渍后立即表现出显著（P<0.05）更高水平的生化属性。在储存期间，所有样品的西兰花小花的理化和抗氧化性能均下降。然而，与未处理的对照样品相比，浸渍小花的这些性能的降低显著（P<0.05）更低。主成分分析和FTIR结果也表明浸渍样品和对照样品之间存在明显差异。在25°C下储存的浸渍和对照西兰花小花样品的货架期分别评估为4天和3天；而在5°C下储存的浸渍样品的货架期为12天，对照样品为5天。该研究结果阐明了真空浸渍在提高西兰花初始品质和货架期方面的潜力。
储存期间的变质主要是由于生理失重，这是收获后由于蒸腾和呼吸而发生的水分和挥发性化合物的自然损失。过度蒸腾会导致脱水，从而降低产品的质量和货架期。©2024化学工业协会。
