EFFECT OF ATMOSPHERE ON BROCCOLI SENSORY ATTRIBUTES IN COMMERCIAL MAPAND MICROPERFORATED PACKAGES

Broccoli was packaged using 2 microperforated (cross-micro, SM60(R)) a nd 3 modified atmosphere packages (MAP) (polyethylene MAP, broccoli MA P, lettuce MAP). Packaged broccoli was stored 9 days at 20 and an addi tional I, 3, 4 and 6 days at 130, for a total storage 10, 12, 13 and 1 5 days, respectively. Concentrations of CO2 and O-2 were determined af ter 12 days. Sensory analyses were conducted after 10, 12, 13, and 15 days. Broccoli quality was evaluated for ten sensory attributes by eig ht trained judges. Analysis of variance and principal component analys is were used to determine the effect of packaging and storage time. Br occoli packaged in lettuce MAP was most anaerobic (3.9% CO2, 1.2 % O-2 ) and developed sauerkraut-like odors/flavors after 10 days of storage . The microperforated wraps did not alter the gas composition of the p ackages (16.3% O-2, 0.2% CO2) and broccoli became yellow and limp afte r 15 days. In contrast, broccoli packaged in the polyethylene and broc coli MAP packages modified the CO2 and O-2 concentrations and maintain ed the broccoli quality for the duration of the experiment (15 days).