Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow All Versions of this Article:
1082013209346587v1
15/4/387    most recent
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Rai, D.R.
Right arrow Articles by Patil, R.T.
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Chromatic Changes in Broccoli (Brassica oleracea italica) under Modified Atmospheres in Perforated Film Packages

D.R. Rai

Central Institute of Post Harvest Engineering and Technology Punjab Agricultural University Campus, Ludhiana, India, d_r_rai{at}yahoo.com

S.N. Jha

Central Institute of Post Harvest Engineering and Technology Punjab Agricultural University Campus, Ludhiana, India

O.D. Wanjari

Central Institute of Post Harvest Engineering and Technology Punjab Agricultural University Campus, Ludhiana, India

R.T. Patil

Central Institute of Post Harvest Engineering and Technology Punjab Agricultural University Campus, Ludhiana, India

Broccoli was stored under modified atmosphere packaging (MAP) at 20 °C in perforated and unsealed polypropylene film packages for a storage period of 10 days to evaluate the effect of modified atmospheres on the chromatic changes. At the end of storage, MAP resulted in differential changes in the original green color of broccoli under different packaging treatments. Instead of conventional CIELAB color space system utilizing only L*, a* and b* values, the chromatic changes were analyzed as per L*C*h* color space system using lightness, chroma, and hue angle values to evaluate the final hue (color) along with its associated attributes. On 10th day of storage, broccoli samples kept under different modified atmospheres were observed to be yellow-green only for 4 holes, but between yellow-green and yellow for 8, 12, and 16 hole treatments, respectively. Further, the saturation of final hue attained under different packaging treatments kept on increasing in the order of 4, 8, 12, and 16 holes. On the other hand, broccoli kept in air in unsealed packages turned orange-yellow with higher saturation as compared with MAP samples. The direction of color difference for different treatments with respect to fresh broccoli samples was observed as light and the degree of color difference indicated that 4 and 8 hole treatments were only slight and medium light, respectively. The 4 hole treatment had best color retention as it had slightly saturated yellow-green hue, which was only slightly lighter than the fresh broccoli. Also, the results of sensory and visual analysis confirmed the results obtained from L*C*h* color space diagram and indicated that the modified atmosphere (6.1% O2 and 9% CO2) generated inside the perforated film packages having 4 macro-holes was the most suitable in maintaining the chromatic quality of the broccoli heads.

Key Words: broccoli • storage • modified atmosphere packaging • perforated films

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 387-395 (2009)
DOI: 10.1177/1082013209346587
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?