EI-Bassiouny,, R., EI-Sayed, S., Abo EI-Hassan, E., Hasan, A. (2003). EFFECTS OF TEMPERATURE AND WRAPPING ON MAINTENANING POSTHARVEST QUALITY OF SOME BROCCOLI CUL TIVARS. Journal of Plant Production, 28(3), 2139-2159. doi: 10.21608/jpp.2003.242707
R. E. I. EI-Bassiouny,; S. F. EI-Sayed; E. A. Abo EI-Hassan; A. S. Hasan. "EFFECTS OF TEMPERATURE AND WRAPPING ON MAINTENANING POSTHARVEST QUALITY OF SOME BROCCOLI CUL TIVARS". Journal of Plant Production, 28, 3, 2003, 2139-2159. doi: 10.21608/jpp.2003.242707
EI-Bassiouny,, R., EI-Sayed, S., Abo EI-Hassan, E., Hasan, A. (2003). 'EFFECTS OF TEMPERATURE AND WRAPPING ON MAINTENANING POSTHARVEST QUALITY OF SOME BROCCOLI CUL TIVARS', Journal of Plant Production, 28(3), pp. 2139-2159. doi: 10.21608/jpp.2003.242707
EI-Bassiouny,, R., EI-Sayed, S., Abo EI-Hassan, E., Hasan, A. EFFECTS OF TEMPERATURE AND WRAPPING ON MAINTENANING POSTHARVEST QUALITY OF SOME BROCCOLI CUL TIVARS. Journal of Plant Production, 2003; 28(3): 2139-2159. doi: 10.21608/jpp.2003.242707
EFFECTS OF TEMPERATURE AND WRAPPING ON MAINTENANING POSTHARVEST QUALITY OF SOME BROCCOLI CUL TIVARS
1Vegetable Handling Department, Horticulture Research Institute, Agriculture Research Center. Giza.
2Vegetable Crops Department, Faculty of Agriculture, Cairo U lversity. Giza
Abstract
This work was done to study the effect of storage temperature and fifm-head wrapping on the postharvest appearance and compositional quality cranges of F,017S and Landmark broccoli cuftlvars. Wrapped and unwrapped samples were stored at refrigerated storage (OOC or 5°C and 90-95 % RH) or at room temperature (about 20·C and 60 % RH). The !aller samples were monitored daily whi e batches stored at O·C and 5°C were sampled at 5 days intervals, including one day at retail conditions (1S·C). Changes in weight loss. visual quality and chlorophyll. as~rbic acid and protein contents were used to access broccoli deterioration. The results show that higher temperatures accelerated the rate of deterioration of stored sa"1ples. Film wrapping was effective in retarding loss of quality throughout the storage period. and helped in retarding deterioration when temperature cannot be maintained near OOC. Wrapped Landmark held at O·C was the best treatment for long-term main enance of quality. whereas unwrapped F,0175 held at room temperature was the worst.
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