Effects of Fungicides on the Preservation of Fresh-cut Broccoli
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Abstract:
In order to study the preservation effects of different fungicides on fresh cut broccoli, fresh cut broccoli was treated with three fungicides including sodium hypochlorite, chlorine dioxide, and acidic electrolyzed water and was stored at 4°C. The effects of different fungicides on the quality of fresh cut broccoli, and the indexes of correlation were investigated and analyzed. The experimental results showed that the three kinds of fungicides had significant effect on reducing the content of broccolis soluble solids, chlorophyll and Vc (p<0.05), could significantly reduce the respiration and water loss, and increase the peroxidase (POD) activity and reduce the activity of malondialdehyde (MDA) to a certain extent, which could effectively inhibit microbial growth and reproduction. From the view of storage effect, acid electrolyzed water had the best bactericidal effect. Acidic electrolyzed water could delay the loss of nutrients to the maximum extent, delay the arrival of spiking peak and POD activity peak of fresh cut broccoli, and inhibit microbial growth and reproduction furthest, so as to extend the shelf life of fresh-cut broccoli.
