Storage Quality Improvement of Fresh-Cut Broccoli by Cold Plasma Treatment
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Abstract:
In this work, the effect of CP treatment on the vegetable storage quality of fresh-cut broccoli (Brassica oleracea) was evaluated. The results showed that compared with the control, the CP treatment could effectively sterilize the bacteria on the broccoli surface. The hardness, chewiness and viscous force of fresh-cut broccoli treated with CP treatment on 5thd were44.45 kg/cm2, 12.51 and 139.88 mJ, respectively. While those of the control group were 34.84 kg/cm2, 7.71 and 83.63 mJ, respectively. It indicated that CP treatment could significantly inhibit the texture change of broccoli. The ethylene production rate of fresh-cut broccoli increased at first and then decreased during the storage time, which was significantly inhibited by CP treatment. According to the principal component analysis and linear discriminant analysis of electronic nose detection, the volatile compound of fresh-cut broccoli was significantly different between CP treatment group and control group during the storage time. The cluster analysis showed that the storage quality of fresh-cut broccoli with CP treatment on 15thd was equivalent to that of the control fresh-cut broccoli on 11thd. So, the storage life of fresh-cut broccoli could be effectively prolonged by CP treatment, and the vegetable quality could be maintained better.
