Influence of packaging material and storage temperature on the shelf life and quality of broccoli: A review

Abstract

Broccoli (Brassica oleracea L. var. italica) is a member to ‘cole crop group’ closely related to cabbage, cauliflower, kale and mustard. The word broccoli comes from Italian word broccolo, which means ‘flowering crest of a cabbage”. High intake of broccoli reduces the risk of cancer and prevents heart disease (Allen and Allen, 2007). Broccoli is a highly parishable crop, for which it is recommended to be precooled as soon as possible after its harvesting. Temperature plays a very important role in extending the shelf life and indirectly delays the losses of quality parameters during postharvest storage. Most of the quality losses occurs due to improper packaging material. Packaging prevents the produce from drying and preserves nutritive values, texture, flavor, color. Packaging delays color changes and prolongs storage life as it reduces the respiration and ethylene production.