Postharvest 1-Butanol Vapor Treatment to ‘Legacy’ Broccoli Florets: Impact on Metabolism, Pigments, Yellowing, and Overall Quality During Shelf Life at Room Temperature

This study is aimed at evaluating the impact of different 1-butanol vapor doses on the metabolism, yellowing, overall quality, and 1-butanol metabolization in ‘Legacy’ broccoli florets during 6 days of storage at 20 °C. Broccoli florets were harvested and subjected to the following 1-butanol vapor treatments: (1) Control, where chambers with samples were merely closed, (2) 40 mg L⁻¹ of 1-butanol, (3) 80 mg L⁻¹ of 1-butanol, (4) 120 mg L⁻¹ of 1-butanol, and (5) 160 mg L⁻¹ of 1-butanol vapor. The florets were exposed to the 1-butanol vapor for 24 h at 20 °C, in airtight chambers. After treatment, the florets were stored in a normal atmosphere at 20 °C for 6 days, with metabolism and quality analyses performed after 0, 3, and 6 days. 1-Butanol treatment led to an increase in ACC oxidase, ethylene, and respiration rate over the storage period. However, the color of the broccoli florets was better maintained with the 120 and 160 mg L⁻¹ of 1-butanol vapor treatments. The maintenance of a greener color is attributed to the higher chlorophylls and pheophytins concentration after 3 and 6 days of storage. Carotenoids were also maintained at higher concentrations when broccoli florets were treated with 1-butanol. Additionally, the broccoli florets treated with 160 mg L⁻¹ of 1-butanol maintained higher stem firmness over 6 days at 20 °C. Thus, 1-butanol treatment induces metabolism in broccoli florets, maintains color similar to that at harvest after 6 days of storage, and allows the broccoli florets to metabolize the applied 1-butanol.