Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration

Broccoli florets and stems tissues were dehydrated before being stored at d ifferent temperatures, namely 5, 15, 25 and 40 degreesC. During storage, wa ter sorption capacity (WSC) of broccoli samples was measured at different s torage periods through rehydration of broccoli samples at 55 degreesC. WSC values largely depended on both the storage temperature and the storage tim e. Throughout storage, maximum WSC values corresponded to broccoli samples stored at 5 degreesC, whereas minimum WSC values were found for samples sto red at 40 degreesC. The latter samples exhibited a marked decrease in WSC v alues after an initial storage period between 15 and 60 days, in comparison to samples stored at lower temperatures. This corresponded to a significan t degradation of cell wall material (CWM), in particular pectic polysacchar ides. Structural and compositional modifications of CWM detected during tha t initial period of storage could be confirmed using FTIR analysis. (C) 200 1 Elsevier Science Ltd. All rights reserved.