EFFECT OF FILM PACKAGING ON QUALITY OF BROCCOLI DURING STORAGE AT AMBIENT-TEMPERATURE

Effects of plastic films on quality stability of broccoli (Brassica oleacea var. italica) were investigated at ambient temperature. The broccolis packaged in perforated low density polyethylene (LDPE), 30 mum LDPE, 60 mum LDPE and 15 mum high density polyethylene (HDPE) pouches were stored at 20-degrees-C for 7 days. The broccoli packaged in the perforated LDPE pouch caused yellowing after 3 days and the Hunter L.b/Absolute value a value increased. In the LDPE (30 or 60 mum in thickness) pouches, it caused off-flavors after 2 or 3 days storage, and the ethanol and acetaldehyde concentrations in these pouches markedly increased. The broccoli which packaged in the HDPE pouch comparatively kept quality for 3 days, and kept high levels of both sugar and ascorbic acid contents. The carbon dioxide (CO2) concentrations in the LDPE (30 mum and 60 mum) bags were 30% and 22%, respectively. The CO2 concentration in the 15 mum HDPE pouch was 10%. Oxygen permeability of a 15 mum HDPE film was 14000 ml/(m2.day.atom) and a water vapor transmission rate was 32 g/(m2.day).