Post Harvest Treatment Effects on Crown-Cut Broccoli Shelf Life

dc.contributor.authorRamesh, Reddy Yettella Venkataen
dc.contributor.committeechairMarcy, Joseph E.en
dc.contributor.committeememberBratsch, Anthony D.en
dc.contributor.committeememberWilliams, Robert C.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2011-08-06T16:02:57Zen
dc.date.adate2004-08-19en
dc.date.available2011-08-06T16:02:57Zen
dc.date.issued2004-03-10en
dc.date.rdate2004-08-19en
dc.date.sdate2004-08-09en
dc.description.abstractThe effects of packaging treatments, post harvest cooling delay and storage duration on color, texture, ascorbic acid content, weight loss and glucosinolate retention in crown-cut heads of broccoli were studied. Oxygen and CO2 levels inside shrink wrap packages were also monitored. Shrink wrap packaging had a significant positive effect on hue angle (p<0.05). Packaging and post harvest cooling delay had no effect on hue difference and total color difference. While post harvest cooling delay had no effect on texture, crown-cut heads of broccoli stored in shrink wrap packaging retained firmness significantly better than ice packaged heads of broccoli (p<0.05). Ascorbic acid was retained better in broccoli held in shrink wrap packages and cooling delay had a significant negative influence on ascorbic acid content (p<0.05). Packaging and post harvest cooling delay had a significant positive effect on weight loss (p<0.05). Broccoli stored in shrink wrap film lost about 3.7% of original weight while ice packaging resulted in about 17.4% weight loss (p<0.05). No consistent trends were observed in the levels of O2 and CO2 inside shrink wrap packages. An important glucosinolate, glucoraphanin was retained significantly better in shrink wrapped heads (p<0.05). Between two cultivars, shelf life of cv.Gypsy was better than cv.Everest with respect to color, ascorbic acid retention and weight loss. But cv.Everest retained texture (firmness) better after 35 days of storage. Overall results indicate that shrink wrap packaging and shorter post harvest cooling delays protect quality of broccoli.en
dc.description.degreeMaster of Scienceen
dc.format.mediumETDen
dc.identifier.otheretd-08092004-150957en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08092004-150957en
dc.identifier.urihttp://hdl.handle.net/10919/10069en
dc.publisherVirginia Techen
dc.relation.haspartyvrthesisfront.pdfen
dc.relation.haspartyvrthesis.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectGlucosinolatesen
dc.subjectColoren
dc.subjectTextureen
dc.subjectAscorbic aciden
dc.subjectShrink wrap packagingen
dc.subjectShelf lifeen
dc.subjectBroccolien
dc.titlePost Harvest Treatment Effects on Crown-Cut Broccoli Shelf Lifeen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen
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