Effect of Micro-vacuum Storage Conditions on The Preservation of Fresh-cut Broccolis
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Abstract:
In order to study the preservation effect of micro-vacuum storage conditions on the fresh-cut broccoli, the broccoli was disinfected with 100 mg/L sodium hypochlorite, rinsed clean with water, cut into flower ball about 3~4 cm in diameter, loaded into the 30 cm×20 cm×8 cm plastic baskets, placed in vacuum pressure of 66.65~79.98 KPa, storage temperature of 4 ± 1 ℃ micro vacuum storage facilities, atmospheric freezer storage was as the control experiment under the same temperature and the effect of different storage conditions on the sensory quality, respiratory intensity, weight loss, titratable acid, Vc and chlorophyll contents was investigated .The results showed that compared with the same temperature atmosphere storage, micro-vacuum storage could obviously improve the sensory quality, significantly inhibit the respiratory intensity, reduce weight loss, delay the decrease of titratable acid, Vc and chlorophyll contents (P<0.05) of fresh-cut broccoli. It indicated that the micro-vacuum storage conditions could visibly heighten the preservation effects of fresh-cut broccoli.
