International Journal of Plant Sciences

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Chromatic Changes in the Broccoli Stored Under Modified Packaging


Affiliations
1 Krishi Vigyan Kendra, Faridkot (Punjab), India
     

   Subscribe/Renew Journal


Broccoli was stored under modified atmosphere packaging (MAP) at 15°C in perforated and non perforated low density polyethylene (LDPE) and polypropylene (PP) films packages having different head space and in un-sealed packages for a storage period of 10 days to evaluate the effect of modified atmospheres on chromatic changes. At the end of storage, MAP resulted in differential changes in the original green color of broccoli under different packaging treatments. Instead of conventional CIELAB color space system utilizing L*, a* and b* value, the chromatic changes were analyzed as per L*C*h* colour space system using lightness, chroma, and hue angle values to evaluate final hue (color) along with its associated attributes. On 10th day the result showed that LDPE retained better color than PP films. In non-perforated, the sample become anaerobic after 24 hr. Overall at the end of storage, perforated LDPE package having more head space controlled the colour change within human acceptable limits. In comparison, the unsealed packages turned orange yellow compared to MAP. Also the results of sensory evaluation and visual analysis confirmed the results obtained from L*C*h* color space diagram, and indicated that the modified atmosphere (6.0% O2 and 7.8% CO2) generated inside the LDPE perforated packages having 2 holes and 0.8 head space was suitable in maintaining the chromatic quality of the broccoli heads.

Keywords

Broccoli, Storage, Modified Packaging, Perforated Films.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Carvalho, P.T. and Clemente, E. (2004). The influence of broccoli (Brassica oleracea var. italica) fill weight on postharvest quality. Ciencia e. Tecnologia. Alimentos, Campinas, 24 : 646-651.

  • Hansen, M.E., Sorensen, H.E. and Cantwell, M. (2001). Changes in the acetaldehyde, ethanol and amino acid concentrations in broccoli florets during air and controlled atmosphere storage. Postharvest Biol. & Technol., 22: 227-237.

  • Hirata, T., Nakatani, A., Ishikawa, Y., Yamada, C. and Katsuura, S. (1995). Changes in chlorophylls, carotenoids, ascorbic acid and glutathiones of broccoli during storage in modified atmosphere packaging. J. Japan Soc. Food Sci. & Technol., 42: 996-1002.

  • Kasmire, R.F., Kader, A.A. and Klaustermeyer, J.A. (1974). Influence of aeration rate and atmospheric composition during simulated transit on visual quality and off-odour production by broccoli. Hort. Sci., 9: 228-229.

  • Konica, Minolta Sensing Inc. (1998). Precise colour communication, colour control from perception to instrumentation. Osaka, Japan: Konica Minolta Sensing Inc, Publication, 9242-4830-92.

  • McGuire, R.G. (1992). Reporting of objective colour measurements. Hort. Sci., 27: 1254-1255.

  • Nestle, M. ( 1998). Broccoli sprouts in cancer prevention.Nutri. Rev., 56 : 127-130.

  • Rai, D.R., Baboo, B. and Oberoi, H.H. (1999). Modified atmosphere packaging and its effect on quality and shelf life of fruits and vegetables - an overview. J Food Sci. Tech., 39(3):199-207.

  • Rai, D.R. and Paul, S. ( 2007). Prediction of transient state inpack respiratory behaviour of button mushroom (Agaricus bisporus) under modified atmosphere packaging. J. Food Sci. & Technol., 44 : 32-35.

  • Rai, D.R. Jha, S.N., Wajari, O.D. and Patil, R.T. (2009). Chromatic changes in broccoli stored under modified atmospheres uin perforated film packages. J. Food Sci. Tecnol. Inst., 15(4): 387-395.

  • Ren, K., Tu, K., Pan, L. and Chen, Y. (2006). Kinetic modeling of broccoli changes during chiled storage. J. Food Proc. Preserv., 30 : 180-193.

  • Saito, M. and Rai, D.R. (2005). Qualitative changes in radish (Raphanus spp.) sprouts under modified atmosphere packaging in micro-perforated films. J. Food Sci. & Technol., 42: 70-72.

  • Sun, I., Sun, L. and Zhu, C. (2007). Testing the proportional odds model for interval consored data. Lifetime Data Analysis, 1337-50.

  • Techavises, N. and Hikida, Y. (2008). Development of a mathematical model for simulating gas and water vapour exchanges in modified packaging with macroscopic perforations. J. Food Engg., 85 : 95-104.

  • Toivonen, P.M.A. (1997). The effects of storage temperature, storage duration, hydro cooling and micro-perforated wrap on shelf-life of broccoli (Brassica oleracea L., italica group). Postharvest Biol. & Technol., 10: 59-65.

  • Vamos, V.L. (1981). Polyphenol oxidase and peroxidase in fruits and vegetables . Critical Rev. Food Sci. & Nutri., 49: 127-167.

  • Ying, L., Cai, J. and Cen, D. ( 1999). Appraising method and standard for storage durability in broccoli. Acta Agri. Boreali-Sinica, 14 (4) : 134-136.


Abstract Views: 304

PDF Views: 0




  • Chromatic Changes in the Broccoli Stored Under Modified Packaging

Abstract Views: 304  |  PDF Views: 0

Authors

Rakesh Kumar
Krishi Vigyan Kendra, Faridkot (Punjab), India
Gurdarshan Singh
Krishi Vigyan Kendra, Faridkot (Punjab), India

Abstract


Broccoli was stored under modified atmosphere packaging (MAP) at 15°C in perforated and non perforated low density polyethylene (LDPE) and polypropylene (PP) films packages having different head space and in un-sealed packages for a storage period of 10 days to evaluate the effect of modified atmospheres on chromatic changes. At the end of storage, MAP resulted in differential changes in the original green color of broccoli under different packaging treatments. Instead of conventional CIELAB color space system utilizing L*, a* and b* value, the chromatic changes were analyzed as per L*C*h* colour space system using lightness, chroma, and hue angle values to evaluate final hue (color) along with its associated attributes. On 10th day the result showed that LDPE retained better color than PP films. In non-perforated, the sample become anaerobic after 24 hr. Overall at the end of storage, perforated LDPE package having more head space controlled the colour change within human acceptable limits. In comparison, the unsealed packages turned orange yellow compared to MAP. Also the results of sensory evaluation and visual analysis confirmed the results obtained from L*C*h* color space diagram, and indicated that the modified atmosphere (6.0% O2 and 7.8% CO2) generated inside the LDPE perforated packages having 2 holes and 0.8 head space was suitable in maintaining the chromatic quality of the broccoli heads.

Keywords


Broccoli, Storage, Modified Packaging, Perforated Films.

References