Skip to main content
SpringerLink
Log in

Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica)

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Broccoli is an important source of many nutritional and bioactive compounds. However, its shelf-life is very short due to physicochemical losses and microbiological degradation. This study was undertaken to implement treatments that could improve the quality of ready-to-eat (RTE) broccoli during storage by evaluating the effect of pre-treatment with calcium chloride (CaCl2) and alginate coating on the physicochemical and microbial properties of RTE broccoli. Broccoli florets were pre-treated with three different concentrations of CaCl2 (1, 2.5, and 4 g L−1), then coated with an alginate formulation (13 g L−1) and stored at 4 °C for 24 days. Texture, color, weight loss, respiration rate, and total mesophilic flora (TMF) counts were evaluated at days 0, 3, 7, 14, and 24 of storage. The obtained results in this study showed that combining pre-treatment with calcium and alginate coating led to reducing the weight loss and respiration rate of broccoli, maintaining its color and texture as well as extending its shelf-life by 6 days. These results not only allowed reducing post-harvest losses resulting in the loss of the product but also have a major impact on the environment and resources involved in the production process.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Aghdam, M. S., Hassanpouraghdam, M. B., Paliyath, G., & Farmani, B. (2012). The language of calcium in postharvest life of fruits, vegetables and flowers. Scientia Horticulturae, 144, 102–115.

    Article  CAS  Google Scholar 

  • Alonso, J., Canet, W., & Rodriguez, T. (1997). Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen sweet cherries. Journal of Food Science, 62(3), 511–515.

    Article  CAS  Google Scholar 

  • Ansorena, M. R., Marcovich, N. E., & Roura, S. I. (2011). Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage. Postharvest Biology and Technology, 59(1), 53–63.

    Article  CAS  Google Scholar 

  • Artés, F., & Allende, A. (2005). Processing lines and alternative preservation techniques to prolong the shelf-life of minimally fresh processed leafy vegetables. European Journal of Horticultural Science, 70(5), 231–245.

    Google Scholar 

  • Askari, G., Emam-Djomeh, Z., & Mousavi, S. (2006). Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices. Revista de Agaroquimica y Tecnologia de Alimentos, 12(1), 39–46.

    Google Scholar 

  • Asoda, T., Terai, H., Kato, M., & Suzuki, Y. (2009). Effects of postharvest ethanol vapor treatment on ethylene responsiveness in broccoli. Postharvest Biology and Technology, 52(2), 216–220.

    Article  CAS  Google Scholar 

  • Ball, J. A. (1997). Evaluation of two lipid-based edible coatings for their ability to preserve post harvest quality of green bell peppers. (Doctoral dissertation, Virginia Tech).

  • Ben-Fadhel, Y., Saltaji, S., Khlifi, M. A., Salmieri, S., Vu, K. D., & Lacroix, M. (2017). Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.) International Journal of Food Microbiology, 241, 30–38.

    Article  CAS  Google Scholar 

  • Bhande, S., Ravindra, M., & Goswami, T. (2008). Respiration rate of banana fruit under aerobic conditions at different storage temperatures. Journal of Food Engineering, 87(1), 116–123.

    Article  Google Scholar 

  • Castelló, M., Igual, M., Fito, P., & Chiralt, A. (2009). Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith). Journal of Food Engineering, 91(1), 1–9.

    Article  Google Scholar 

  • Cefola, M., Amodio, M. L., Rinaldi, R., Vanadia, S., & Colelli, G. (2010). Exposure to 1-methylcyclopropene (1-MCP) delays the effects of ethylene on fresh-cut broccoli raab (Brassica rapa L.) Postharvest Biology and Technology, 58(1), 29–35.

    Article  CAS  Google Scholar 

  • Cheour, F., Willemot, C., Arul, J., Desjardins, Y., Makhlouf, J., Charest, P., & Gosselin, A. (1990). Foliar application of calcium chloride delays postharvest ripening of strawberry. Journal of the American Society for Horticultural Science, 115(5), 789–792.

    CAS  Google Scholar 

  • Costa, M. L., Civello, P. M., Chaves, A. R., & Martínez, G. A. (2005). Effect of ethephon and 6-benzylaminopurine on chlorophyll degrading enzymes and a peroxidase-linked chlorophyll bleaching during post-harvest senescence of broccoli (Brassica oleracea L.) at 20 C. Postharvest Biology and Technology, 35(2), 191–199.

    Article  CAS  Google Scholar 

  • Davidson, P. M., & Taylor, T. M. (2007). Chemical preservatives and natural antimicrobial compounds. In Food microbiology: Fundamentals and frontiers, third edition (pp. 713–745). Washington, D.C: American Society of Microbiology.

  • Dhall, R. (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition, 53(5), 435–450.

    Article  CAS  Google Scholar 

  • Fan, X., & Mattheis, J. P. (2000). Yellowing of broccoli in storage is reduced by 1-methylcyclopropene. Hortscience, 35(5), 885–887.

    CAS  Google Scholar 

  • Fan, Y., Xu, Y., Wang, D., Zhang, L., Sun, J., Sun, L., & Zhang, B. (2009). Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria×ananassa) preservation quality. Postharvest Biology and Technology, 53(1), 84–90.

    Article  CAS  Google Scholar 

  • Forney, C. F., Song, J., Fan, L., Hildebrand, P. D., & Jordan, M. A. (2003). Ozone and 1-methylcyclopropene alter the postharvest quality of broccoli. Journal of the American Society for Horticultural Science, 128(3), 403–408.

    CAS  Google Scholar 

  • Glabska, D. G. A. W. D. (2012). Influence of low temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli. Journal of Food and Nutrition Research, 51(2), 73–80.

    Google Scholar 

  • Gross, K., Wang, C., & Saltveit, M. (2004). Agriculture handbook number 66 (HB-66): the commercial storage of fruits, vegetables, and florist and nursery stocks. Washington: United States Department of Agriculture (USDA) Agricultural Research Service (ARS).

    Google Scholar 

  • Hernández-Muñoz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247–253.

    Article  Google Scholar 

  • Irkin, R., Degirmencioglu, N., & Guldas, M. (2015). Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets. Quality Assurance & Safety of Crops and Foods, 7(5), 737–745.

    Article  CAS  Google Scholar 

  • Izumi, H., & Watada, A. E. (1994). Calcium treatments affect storage quality of shredded carrots. Journal of Food Science-Chicago, 59, 106–106.

    Article  CAS  Google Scholar 

  • Kader, A. A., & Saltveit, M. E. (2003). Respiration and gas exchange. Postharvest Physiology and Pathology of Vegetables, 2, 7–29.

    Google Scholar 

  • Kester, J., & Fennema, O. (1986). Edible films and coatings: a review. Food Technology (USA).

  • Lemoine, M. L., Civello, P. M., Martinez, G. A., & Chaves, A. R. (2007). Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica). Journal of the Science of Food and Agriculture, 87(6), 1132–1139.

    Article  CAS  Google Scholar 

  • Lemoine, M. L., Civello, P., Chaves, A., & Martínez, G. (2009). Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage. LWT-Food Science and Technology, 42(6), 1076–1081.

    Article  CAS  Google Scholar 

  • Liu, Q., Tan, C. S. C., Yang, H., & Wang, S. (2017). Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea). LWT-Food Science and Technology, 79, 594–600.

    Article  CAS  Google Scholar 

  • Luna-Guzmán, I., & Barrett, D. M. (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology, 19(1), 61–72.

    Article  Google Scholar 

  • Ma, G., Wang, R., Wang, C.-R., Kato, M., Yamawaki, K., F-f, Q., & Xu, H.-L. (2008). Effect of 1-methylcyclopropene on expression of genes for ethylene biosynthesis enzymes and ethylene receptors in post-harvest broccoli. Plant Growth Regulation, 57(3), 223.

    Article  Google Scholar 

  • Madani, B., & Forney, C. F. (2015). Recent research on calcium and postharvest behavior. In Advances in postharvest fruit and vegetable technology. Contemporary food engineering series (pp. 19–38). Boca Raton: CRC Press.

  • Manolopoulou, E., & Varzakas, T. (2011). Effect of storage conditions on the sensory quality, colour and texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid and calcium chloride. Food and Nutrition Sciences, 2(09), 956.

    Article  CAS  Google Scholar 

  • MAPAQ (2009). Lignes directrices et normes pour l’interprétation des résultats analytiques en microbiologie alimentaire. Available at http://www.mapaq.gouv.qc.ca/fr/Publications/recueil.pdf. 04/05/2015.

  • Martin-Diana, A. B., Rico, D., Frias, J. M., Barat, J., Henehan, G., & Barry-Ryan, C. (2007). Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends in Food Science & Technology, 18(4), 210–218.

    Article  CAS  Google Scholar 

  • Moreira, M. R., Ponce, A., Ansorena, R., & Roura, S. I. (2011a). Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.) Journal of Food Science, 76(6), M367–M374.

    Article  CAS  Google Scholar 

  • Moreira, M. R., Roura, S. I., & Ponce, A. (2011b). Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli. LWT-Food Science and Technology, 44(10), 2335–2341.

    Article  CAS  Google Scholar 

  • Olivas, G., Mattinson, D., & Barbosa-Cánovas, G. (2007). Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biology and Technology, 45(1), 89–96.

    Article  CAS  Google Scholar 

  • Rahman, M. S. (2007). Handbook of food preservation, 2nd edn. Boca Raton: CRC Press.

  • Rai, D., Jha, S., Wanjari, O., & Patil, R. (2009). Chromatic changes in broccoli (Brassica oleracea italica) under modified atmospheres in perforated film packages. Food Science and Technology International, 15(4), 387–395.

    Article  Google Scholar 

  • Saltveit, M. E. (2004). Respiratory metabolism. Agriculture Handbook, 66. Available at http://www.ba.ars.usda.gov/hb66/respiratoryMetab.pdf.

  • Serrano, M., Martinez-Romero, D., Guillén, F., Castillo, S., & Valero, D. (2006). Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging. Postharvest Biology and Technology, 39(1), 61–68.

    Article  CAS  Google Scholar 

  • Siddiqui, M. W. (2015). Postharvest biology and technology of horticultural crops: principles and practices for quality maintenance. Boca Raton: CRC Press.

    Google Scholar 

  • Silveira, A. C., Aguayo, E., Chisari, M., & Artés, F. (2011). Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon. Postharvest Biology and Technology, 62(1), 77–84.

    Article  CAS  Google Scholar 

  • Tian, M., Downs, C., Lill, R., & King, G. (1994). A role for ethylene in the yellowing of broccoli after harvest. Journal of the American Society for Horticultural Science, 119(2), 276–281.

    CAS  Google Scholar 

  • Vasconcelos, I., & Almeida, .D. (2002) Treatment with 1-methylcyclopropene complements temperature management in maintaining postharvest quality of broccoli. In: XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture 628, p. 227–232.

  • Watada, A. E., & Qi, L. (1999). Quality of fresh-cut produce. Postharvest Biology and Technology, 15(3), 201–205.

    Article  Google Scholar 

  • Yuan, G., Sun, B., Yuan, J., & Wang, Q. (2010). Effect of 1-methylcyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets. Food Chemistry, 118(3), 774–781.

    Article  CAS  Google Scholar 

  • Zhan, L., Hu, J., Li, Y., & Pang, L. (2012). Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.) Postharvest Biology and Technology, 72, 76–81.

    Article  CAS  Google Scholar 

  • Zhang, Y., Ma, Q., Critzer, F., Davidson, P. M., & Zhong, Q. (2015). Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil. LWT-Food Science and Technology, 64(1), 423–430.

    Article  CAS  Google Scholar 

  • Zheng, W.-W., Chun, I.-J., Hong, S.-B., & Zang, Y.-X. (2014). Quality characteristics of fresh-cut ‘Fuji’ apple slices from 1-methylcyclopropene-, calcium chloride-, and rare earth-treated intact fruits. Scientia Horticulturae, 173, 100–105.

    Article  CAS  Google Scholar 

  • Zhuang, H., Hildebrand, D. F., & Barth, M. M. (1995). Senescence of broccoli buds is related to changes in lipid peroxidation. Journal of agricultural and food chemistry, 43(10), 2585–2591.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank Winpak Division Ltd. for providing the packaging materials. Finally, authors acknowledge the review from Dr. Behnoush Maherani (INRS) before submitting the manuscript.

Funding

This research was supported by the Natural Sciences and Engineering Research Council of Canada and by Bonduelle North America and the Consortium de Recherche et Innovations en Bioprocédés Industriels au Québec (CRIBIQ).

Author information

Authors and Affiliations

  1. Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand Frappier, Institute of Nutraceutical and Functional Foods, 531 Boulevard des Prairies, Laval, Quebec, H7V-1B7, Canada

    Yosra Ben-Fadhel, Nassima Ziane, Stephane Salmieri & Monique Lacroix

  2. Saint Laurent Cegep, 625 Avenue Sainte Croix, Montréal, Quebec, H4L-3X8, Canada

    Nassima Ziane

Authors
  1. Yosra Ben-Fadhel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nassima Ziane
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Stephane Salmieri
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Monique Lacroix
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Monique Lacroix.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ben-Fadhel, Y., Ziane, N., Salmieri, S. et al. Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica). Food Bioprocess Technol 11, 84–95 (2018). https://doi.org/10.1007/s11947-017-1992-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-017-1992-2

Keywords

Search

Navigation