COOLING METHOD INFLUENCES THE POSTHARVEST QUALITY OF BROCCOLI

The effects of cooling method and packaging with perforated film on br occoli (Brassica oleracea L. Italica group) quality during 2C storage were studied. Broccoli was either room-cooled, top-iced, or hydrocoole d before being placing into storage for 14 days. Hydrocooling was the most rapid cooling method and resulted in the lowest vapor pressure de ficits between the broccoli and the surrounding air. Hydrocooling and top-icing resulted in similar firmness and color retention. Broccoli t hat was hydrocooled and then overwrapped with perforated film lost les s weight, was firmest, and retained color better than either top-iced or room-cooled broccoli.