Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 62

and 1.6 %. Dimethylsulphide was detected in broccoli in case 2 (4.8-8.1 ppb), but
not in case 1. In contrast, heat treatment increased aroma compounds as well as
volatiles containing sulphur.
Broccoli stored under passive MA with OPP, LDPE with ethylene absorbing
sachet and PVC at 10 °C for 7 days (1) or 4 °C for 3 days and 10 °C for the next 4
days (2). The materials under analysis revealed weight losses varied between 0.6
and 1.6 % of original fresh weight after 7 days of storage. The broccoli stored under
condition 2, gave a more fresh impression than that of condition 1. Jacobsson et al.
( 2004b ) showed that broccoli packaged in LDPE in the presence of an ethylene
absorber displayed the most similar behavior to fresh.
The effect of passive MAP created by 4 fi lms (OPP, PVC, 2 LDPE fi lms one of
which contained an ethylene absorber sachet) was studied by Jacobsson et al.
( 2004c ) at 4 °C and 10 °C for 28 days. Although no chlorophyll degradation could
be traced, in the broccoli a decrease in chlorophyll content was detected in broccoli
stored at 10 °C. LDPE 2 maintained chlorophyll content better than the other pack-
aging materials (25 % reduction at condition 2). Packaging prolonged the broccoli
shelf-life up to 14 days (Table 1.5 ).
PE bags with no holes (M 0 ), 2 (M 1 ) and 4 (M 2 ) microholes were used to store
broccoli fl orets at 4 and 20 °C. M 0 treatment maintained both total aliphatic and
indole glucosinolates for 13 days, but decreased thereafter (26 and 15 % losses at
4 °C). The losses of aliphatic glucosinolates were 28 % and 15 % with M 2 and M 1
and the losses of indole glucosinolates amounted to 11 % and 8 %, respectively, for
the same time period (13 days). Jia et al. ( 2009 ) demonstrated that the shelf life of
broccoli fl orets stored under M 0 at either 4 or 20 °C was tripled.
The effects of packaging treatments (CA with 1.5 % O 2 /6 % CO 2 , passive MAP
with microperforated LDPE on broccoli during storage time (10 and 25 days)) was
investigated. Glucoraphanin in broccoli heads varied slightly during 25 days of stor-
age under both air (9.2 mol/g D/W) at 4 °C. Rangkadilok

et al. ( 2002 ) showed that in the CA, vegetables maintained their green color and
freshness up to 25 days while yellowing (trace yellow) was observed only in broc-
coli heads stored under air.
Schreiner et al. ( 2007 ) monitored the effect of passive MAP [biaxial OPP with 2
(PMAP-1) and 8 (PMAP-2) microholes] on postharvest glucosinolate dynamics in
mixed broccoli and caulifl ower fl orets stored at 8 °C for 7 days. A minor decrease
in the concentrations of glucoraphanin and glucoiberin at both treatments was
observed (1.37, 0.28 and 1.43, 0.31 for PMAP-1 and PMAP-2, respectively with
initial values 1.99 and 0.43).
Serrano et al. ( 2006 ) applied passive MAP with three types of fi lm [macro (Ma-
P), micro (Mi-P) and non-perforated (No-P) polypropylene] to broccoli at 1 °C for
28 days. Broccoli packaged with No-P and Mi-P fi lms lost less than 1.5 % of their
initial fresh weight, while this value increased up to 13.33 ± 0.60 % for broccoli in
Ma-P fi lm. Broccoli in Mi-P or No-P displayed a slight drop in texture over storage,
with fi nal force values being 116.68 ± 4.98 and 100.66 ± 7.58 N, respectively.
Broccoli buds were stored under passive MAP (PD-941 polymer fi lm) or automatic

ʼ mol/g D/W) and CA (11.7 ʼ