Some metabolic changes in broccoli heads stored under commonly-applied cond
itions were investigated. Freshly harvested broccoli of Lord cultivar were
stored at 20 degreesC and at 5 degreesC for 3 and 7 days, respectively, eit
her non-packaged or packaged in polymeric film samples. Short-term storage
at room temperature induced accumulation of total phenols, especially in no
n-packaged broccoli. With low-temperature treatment, phenol content rose on
ly after 7 day storage of non-packaged heads. Both low temperature and appl
ication of polymeric foil stopped losses of ascorbic acid. Total antioxidan
t activity increased considerably during storage in all treatments. Changes
of fatty acids were manifested as a slight decrease in saturated fatty aci
ds in cold storage and increase of polyunsaturated fatty acids in most trea
tments. Metabolism of fatty acids did not correspond to thiobarbituric acid
-reactive substances (products of lipid peroxidation). (C) 2001 Elsevier Sc
ience Ltd. All rights reserved.