Development of colour of broccoli heads as affected by controlled atmosphere storage and temperature |
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| Authors: | Rob E Schouten Xiaobing Zhang Jan A Verschoor Els C Otma LMM Tijskens Olaf van Kooten |
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| Institution: | 1. Horticultural Supply Chains, Wageningen University, Marijkeweg 22, 6709 PG Wageningen, The Netherlands;2. Group AFSG, Wageningen UR, P.O. Box 17, 6700 AA Wageningen, The Netherlands;1. IMIDA, C/ Mayor s/n 300150, Murcia, Spain;2. Facultad de Biología, Universidad de Murcia, C/ Campus Universitario, 11, 30100 Murcia, Spain;1. Instituto De Fisiología Vegetal (INFIVE), CONICET- Universidad Nacional De La Plata (UNLP), diagonal 113 N° 495, La Plata, Buenos Aires, Argentina;2. Facultad De Ciencias Agrarias y Forestales (FCAyF), Universidad Nacional De La Plata (UNLP), calle 60 y 119, La Plata, Buenos Aires, Argentina;1. College of Food, Shenyang Agricultural University, No. 120 Dongling Road, Shenhe District, Shenyang City 110866, China;2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China;1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;2. Department of Botany, University of Otago, Dunedin, New Zealand;3. School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand;1. Key laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 110097, China;2. Key Laboratory of the Ministry of Education, College of Life Sciences, Dalian Minzu University, Dalian, 116600, China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China;4. Wuxi Haihe Equipment Scientific & Technological Co., Wuxi, China |
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| Abstract: | Colour is one of the most important quality attributes of broccoli. Yellowing due to senescence of broccoli florets is the main external quality problem. Controlled atmosphere (CA) storage is a very effective method to maintain broccoli quality. The aim of this paper is to characterise the colour behaviour (measured by RGB colour image analysis) of broccoli as affected by CA and temperature. Data on colour behaviour and gas exchange were gathered for broccoli heads stored in containers at three temperatures and subjected to four levels of O2 and three levels of CO2 concentrations. An integrated colour model is proposed that combines a colour model with a standard gas exchange model. The colour model is based on an existing colour model that describes the formation of (blue/green) chlorophyllide from the colourless precursor, the bidirectional conversion of chlorophyllide into (blue/green) chlorophyll and the decay of chlorophyllide. A multi-response approach was applied, accounting for 92% of the variance. Gas exchange parameters were estimated using the gas exchange model, the colour parameters were estimated using the colour model. Both models are linked via the reaction rate constant that describes the decay of chlorophyllide, as this reaction rate constant was found to be affected by the gas conditions. The integrated model might be applied to predict colour changes of MAP packaged broccoli as a low level of O2 and a high level of CO2 will only affect colour retention at higher temperatures. |
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