Quality of broccoli as influenced by film wrapping during shipment

Abstract.

'Shogun' broccoli florets were film-wrapped and stored for 7 days at 1 °C to simulate a maximum period of commercial shipment. After cold storage, florets were kept for 2.5 days at 20 °C to simulate a retail sale period. For wrapping, polyvinyl chloride (PVC) 9 µm thickness and low-density polyethylene (LDPE) 11, 15, and 20 µm thickness were used. Soluble solids content, pH, titratable acidity, weight loss, physiological disorders, visual quality, and gas composition within packages were monitored. Gas composition (about 18% O₂ and 1% CO₂ during cold storage and about 16% O₂ and 2–3% CO₂ during shelf life), overall quality, and yellowing and browning of the florets were at similar levels among the films studied. However, weight loss was about sixty times lower for all LDPE films than for PVC film. After shelf life the best results were obtained by using 15 µm LDPE. This polymeric film could be a good alternative to PVC for wrapping broccoli for commercial shipment purposes, particularly to those countries where use of PVC has been forbidden.