Quality of broccoli as influenced by film wrapping during shipment

'Shogun' broccoli florets were film-wrapped and stored for 7 days at 1 degr eesC to simulate a maximum period of commercial shipment. After cold storag e, florets were kept for 2.5 days at 20 degreesC to simulate a retail sale period. For wrapping, polyvinyl chloride (PVC) 9 mum thickness and low-dens ity polyethylene (LDPE) 11, 15, and 20 mum thickness were used. Soluble sol ids content, pH, titratable acidity, weight loss, physiological disorders, visual quality, and gas composition within packages were monitored. Gas com position (about 18% O-2 and 1% CO2 during cold storage and about 16% O-2 an d 2-3% CO2 during shelf life), overall quality, and yellowing and browning of the florets were at similar levels among the films studied. However. wei ght loss was about sixty times lower for all LDPE films than for PVC film. After shelf life the best results were obtained by using 15 mum LDPE. This polymeric film could be a good alternative to PVC for wrapping broccoli for commercial shipment purposes, particularly to those countries where use of PVC has been forbidden.