Effect of different packaging on broccoli quality in room conditions

A research work was carried out to discuss the effect of different packaging materials on the quality of broccoli stored in room condition. In Horticultural Research Station, Mondouri, the crop was grown which was harvested at tight and compact stage of broccoli for storage studies in room conditions. Broccoli were kept without any packaging material (T1), packaging with 0.5% perforation polypropylene bag (T2), 1% perforation polypropylene (PP) bag (T3) and polypropylene bag without any perforation (T4) and stored in room condition. During the storage period, the change in physico-chemical characteristics based on physiological loss in weight (PLW), marketability, yellowing %, ascorbic acid, total soluble solids and chlorophyll content were studied at regular intervals in order to identify the changes in quality during the room storage. The maximum weight loss (17.97%) occurred in broccoli without any packaging material while the minimum weight loss (2.49%) was recorded in broccoli without any perforation. Maximum TSS was recorded in broccoli heads packed with 1% perforation PP bag (T3) while the minimum was recorded in unpacked broccoli heads (T1). The maximum ascorbic acid content in non perforated packaging (T4) was 93.67 while minimum content in unpacked broccoli was 54% on the 3^rd day. The highest value of chlorophyll content of 293 μg/g on the day of storage declined to 271.33 μg/g on the 3^rd day of storage in non-perforated package (T4). Unpacked broccoli showed maximum yellowing which increased to 97.67% on while broccoli packed with no perforation (T4) resulted with least yellowing of 2% on the 3^rd day of storage. So, the best packaging method in broccoli for room storage is T4 during the 3 days storage in room condition.