Food and Fermentation Industries >

2023 , Vol. 49 >Issue 23: 227 - 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033630

Forced air pre-cooling effect on broccoli storage quality and reactive oxygen species metabolism

  • WANG Jiajie ,
  • SUN Ying ,
  • LIU Yaci ,
  • HUANG Chunlian ,
  • WU Yan ,
  • GUO Hongxin ,
  • CHEN Cunkun ,
  • ZENG Kaifang ,
  • YAO Shixiang
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Institute of Agricultural ProductsPreservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage and Preservation of Agricultural Products, Tianjin 300384, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715, China)

Received date: 2022-09-16

  Revised date: 2022-10-13

  Online published: 2024-01-02

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Abstract

To investigate the suitable forced air pre-cooling conditions for broccoli and the effect of forced air pre-cooling on the storage quality of broccoli, this study used alpine broccoli as the research material and chose to precool the broccoli with different air speeds and different wind temperatures. Results showed that the use of a high air speed of 7.4 m/s and a low air temperature of 0 ℃ precooling could reduce the precooling time and save electricity. It also reduced cell membrane damage, increased the activity of superoxide dismutase, ascorbate peroxidase, and peroxidase, improved the ability of broccoli to decompose reactive oxygen species, and maintained the quality of broccoli during storage. This study provides a feasible precooling treatment for the preservation of alpine broccoli, which can provide a theoretical basis for the logistical preservation of alpine vegetables in the industry and a research basis for exploring the biological mechanism of the effect of forced air pre-cooling on the storage quality of broccoli.

Key words： broccoli; forced air pre-cooling; postharvest; storage quality; antioxidant capacity

Cite this article

WANG Jiajie , SUN Ying , LIU Yaci , HUANG Chunlian , WU Yan , GUO Hongxin , CHEN Cunkun , ZENG Kaifang , YAO Shixiang . Forced air pre-cooling effect on broccoli storage quality and reactive oxygen species metabolism[J]. Food and Fermentation Industries, 2023 , 49(23) : 227 -235 . DOI: 10.13995/j.cnki.11-1802/ts.033630

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