104C-28 |
Use of kelp extracts to extend the shelf life of broccoli |
R. M. BASEL1, A. G. Senecal2, and K. Racicot2. (1) Lebensmittel Consulting, 10760 W. Co. Rd. 18, Fostoria, OH 44830, (2) U.S. Army Natick Soldier Center, U.S. Army Research, Development & Engineering Command, Kansas St., Natick, MA 01760-5020 Broccoli is a major fresh market vegetable with good nutritional value that is difficult to store due to post-harvest defects attributed to yellowing, loss of green color, mold growth, and loss of cell turgor. Studies using growth hormones have shown improvements in quality retention during storage. The objectives of this work were to test natural kelp extracts that could be used to prolong the shelf life of broccoli. Kelp extract would provide an organic alternative to growth hormone treatment. Whole broccoli heads were treated with growth hormones and packaged in 150 OTR MAP bags containing ethylene absorbing (EA) sachets (AgraCo Technologies, Lafayette Hill, PA) stored and stored at 40 F. Kelpak, a growth hormone extracted from Kelp was compared to other growth hormone treatments including, gibberellic acid 4,7 (GA), benzyl adenine (BA), aminoethyoxyvinylglycine (AVG) and 1-methyl cyclopropene (MCP) versus control. Broccoli was evaluated for color, defects, firmness, edibility, total plate counts, and mechanical firmness. Oxygen, carbon dioxide and ethylene levels were monitored in each package along with other chemical indicators. KelpakŪ treated broccoli had similar subjective quality scores as gibberelic acid and cytokinin on the postharvest life of broccoli. At the end of 8 weeks, the glucose level in the MAP KelpakŪ treated broccoli was 2.9% vs. 2.3% for MAP alone showing that KelpakŪ helps prolong postharvest life. The ascorbic acid content was also higher for KelpakŪ MAP treatment (1.45 mg/100g) compared to MAP (1.0 mg/100g) treatment. KelpakŪ and EA appeared to reduce mold growth due to lowered ethylene-induced wound response. Treatments identified in this study demonstrated that it was possible to store broccoli for over a month eliminating off-flavors through preharvest application since it has some kelp flavors. KelpakŪ has the potential to extend the shelf life quality of organically labeled vegetables, which could be an advantage in certain markets.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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