104C-27 |
Use of growth hormones to extend Brussels Sprouts shelf life by inhibition of ethylene induced wound response |
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, Food Directorate, Kansas St., Natick, MA 01760-5020 Brussels Sprouts often have postharvest defects including yellowing, mold growth and loss of cell turgor. Improvements in shelf life of this vegetable can be applied towards extending the shelf life of similar vegetables. The objective of this study was to test hormonal postharvest treatments to prolong the shelf life of brussel sprouts. It is a model system to study various postharvest treatments. Treatments included various modified atmosphere packaging (MAP) films, and growth hormones. The growth hormone treatments were kelp extract (Kelpak), 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. Chemical indicators of postharvest quality tested included pH, refractive index of homogenates, glucose, lipase, phenolics, tyrosinase activity, ascorbate, chlorophyll, and free amines. While many growth hormones tested were effective in improving quality, the greatest effect was exhibited by the use of an ethylene absorber (EA). Sprouts with EA had the highest edibility score of 8.0 and the lowest ethylene associated wound response after 8 weeks. The application of control, IAA, GA, BA, & Kelp treatments had edibility scores of 4.8, 6.8, 5.0, 6.5, and 6.3 respectively. Brussels Sprouts stored with an ethylene absorbent or growth regulators in MAP packaging exhibit less yellowing and mold growth resulting in a greater shelf life. More work is needed to further minimize ethylene induced wound response during storage of green vegetables.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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