Effect of Slurry Ice Precooling Treatment on Quality of Broccoli
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Abstract:
To study the effect of slurry ice precooling treatment on broccoli, slurry ice were used to treat broccoli, then stored at 20±1 ℃ after cooled to 0±1 ℃. Sensory index, yellow index, chlorophyll, glucosinolate and antioxidant enzyme activities were periodically measured to evaluate the storage quality. The experimental results showed that slurry ice precooling technology can quickly reduce the temperature of broccoli to 0.4 ℃ and reduce the cooling time to 4 h. On the third day, the contents of chlorophyll and vitamin C (Vc) in broccoli treated with flowing ice were 2 times higher than those in CK group, and the content of MDA was 1 times higher than that in CK group; the contents of soluble solids (TSS) and glucothioside were both in high level, maintaining the nutritional quality of broccoli; and the activity of CAT, POD, APX increased by 32%, 23% and 64%, respectively. Thus, slurry ice precolling treatment could maintain the storage quality and prolonging the shelf life of broccoli.
