Studies on the Post Harvest Life of Fresh Cut Broccoli Florets

Abstract

The study was undertaken to standardize treatments for developing fresh cut produce of broccoli which can be stored for a certain period of time. For this, the broccoli heads were cut into small florets and were dipped in various treatment combinations for ten minutes. After that the florets were dried under a fan and then packaging was carried out by Low Density Poly Ethylene with storage in refrigerated condition. Various physical, chemical and microbial parameters were studied and analyzed throughout the storage period. From the study it was found that the combination treatment of calcium hypochlorite, calcium chloride and citric acid was most suitable. The florets treated with this treatment were able to retain various physical and chemical attributes during the study, with least microbial contaminations.