30B-27 |
Methods for extending shelf life of fresh brussels sprouts |
R. M. BASEL, A. Senecal, K. Raciot, and G. L. Staby. Lebensmittel Consulting, 10760 Co. Rd., Fosteria, OH 44830 Brussels Sprouts are a fresh market vegetable that are often difficult to store due to postharvest defects including yellowing, mold growth and loss of cell turgor. Improvement in shelf life of this vegetable would benefit both military and civilian populations. The objective of this work was to develop postharvest treatments to prolong the shelf life of this crop. It also was chosen as a model system for study various postharvest treatments. Treatments tested included various modified atmosphere packaging (MAP) films, temperature and growth hormones. The growth hormone treatments were gibberellic acid 4,7 (GA), benzyl adenine (BA), aminoethyoxyvinylglycine (AVG) and 1-methylcyclopropene (MCP) as well as controls. Brussels Sprouts were evaluated for color, defects, firmness, edibility, total plate counts, and mechanical firmness. Oxygen, carbon dioxide and ethylene levels in packages were also monitored. Brussels Sprouts stored in MAP exhibited less yellowing and mold growth resulting in a greater shelf life at all temperatures tested. Storing as close to 0° C as possible without product damage leads to the longest shelf life. Both BA and GA delayed yellowing and loss of cell turgor whereas AVG had no measurable positive effect in both control and MAP treatments. In one test at high carbon dioxide levels, MCP had a dramatic reduction in off odors produced and the development of center discoloration of the product. Non-MCP treated Brussels Sprouts in MAP had good product appearance, but in some cases developed off-odor. Multiple treatments with MCP may be preferable to the single treatment used because of replacement of the receptor sites through time. By using optimum conditions identified in this study, it would be possible to store Brussels Sprouts for a month or more with good product outturn.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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