Effect Of 1-MCP And ClO₂ Sustained-release Agent On Fresh-cut Broccoli Storagement

Broccoli,also known as broccoli and green cauliflower,is a Brassica spp.of the cruciferous family.It is native to the eastern coast of the Mediterranean and is a common green vegetable.The main edible part of broccoli is the flower ball,the texture is crisp and tender,the taste is excellent,and the nutrition is rich and complete.With the rapid development of the country,people have higher requirements for living conditions.In order to pursue a simple and fast lifestyle,fresh-cut fruits and vegetables have entered our life circle as a new type of product.Among them,broccoli bears the brunt of fresh-cut fruits and vegetables.After processing,broccoli breathes vigorously,loses nutrients quickly,and is extremely prone to spoilage.The most urgent task is to explore economical and suitable storage methods for fresh-cut broccoli.This article uses"broccoli"as the test material.First,fresh-cut broccoli is stored at room temperature(20±2?)and low temperature(4±1?)through 1-MCP fumigation treatment with different concentrations.Optimal fumigation concentration;secondly,relay on its basis,combine different concentrations of chlorine dioxide to store fresh-cut broccoli at room temperature(20±2?)and low temperature(4±1?)to determine the optimum concentration of chlorine dioxide reagent.The test results are as follows:1.It was stored at low temperature(4±1?)and it was screened out after 2.5?g/L1-MCP fumigation treatment was stored in The fresh-cut broccoli in the low temperature environment has obvious fresh-keeping effect,prolonged storage for 12 days.It can significantly inhibit the quality of fresh-cut broccoli spoilage and yellowing,thereby maintaining a high Vc content;at the same time,it also inhibits the increase of fresh-cut broccoli TSS content,chlorophyll content,malondialdehyde content and SOD and POD enzyme activities(P<0.05).Compared with the other three groups,the 1-MCP fumigation treatment with a concentration of 2.5?g/L has a better preservation effect on fresh-cut broccoli,and all indicators are better than those at room temperature,2 days only at room temperature.2.Combining the above test results,fresh-cut broccoli fumigated with 1.0 g,2.0 g,and 3.0g chlorine dioxide slow-release agents combined with 2.5?g/L 1-MCP fumigation was treated again and stored at room temperature and low temperature environment.The results of the study showed that:under low temperature storage,the storage can be extended to about 15days,the overall sensory index of broccoli after 1.0 g of Cl O₂treatment decreased slowly,and the sensory phenomenon was maintained at low temperature;at the same time,fresh-cut broccoli Vc was maintained.The loss of content,thereby inhibiting the increase of fresh-cut broccoli TSS content,chlorophyll content,malondialdehyde content,SOD enzyme activity,POD enzyme activity and the total number of colonies(P<0.05),are better than room temperature.