Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage

Abstract

Summary. The objective of this study was to investigate the effect of short-term storage (24-96 h) at different temperatures (3°C, 16°C and 21°C) on the colour, respiration rate and total soluble sugar content in broccoli heads. The respiration rate of broccoli heads was also measured at 21°C during 24 h. The results of the study revealed that the colour change (hue angle and L) was the highest in the broccoli heads kept at 3°C after one-day storage. On the fourth day of storage the hue value decreased at 21°C and brightness decreased at 3°C. The respiration rate, measured at 21°C during 24 h, was the highest during the first three hours, later it decreased, and between 10 and 24 h it was almost at the same level. The respiration rate measured on the day of harvest at 16°C and 21°C were almost five times higher than at 3°C. After the 24 and 96 h of storage, the respiration rate was similar at each of the three storage temperatures. There was a significant decrease in the total soluble sugar content only after 96 h of storage at the temperature of 21°C.