Physiological and Quality Responses of Brussels Sprouts to Storage in Controlled Atmospheres
Year: 1987
Type: article
Abstract: Brussels sprouts ( Brassica oleracea L., Group gemmifera ) were stored 2, 3, or 4 weeks at 2.5°, 5°, or 7.5°C with 0.5%, 1%, 2%, 4%, or 21% O 2 , or in the following combinations of % O 2 /%CO 2 : 1/10, 2/10, or 20/10. Storage was followed by 2 or 3 days of aeration at 10°. Low O 2 levels reduced the rate of CO 2 production relative to that in air, but rates were similar among the low O 2 levels. Ethylene production was low at 2.5° and 5° in all atmospheres, but at 7.5° it was 20% to 170% higher in air than in low O 2 . Ethylene production was virtually stopped during exposure to high CO 2 , but increased dramatically during aeration. Since low O 2 levels retarded yellowing and 10% CO 2 retarded decay development, the combinations of low O 2 /high CO 2 effectively extended the storage life of the sprouts at 5° and 7.5°. The beneficial effect of CA storage was still evident after return of the samples to normal air. The sprouts retained good appearance for 4 weeks at 2.5° whether stored in CA or in air. Storage in 0.5% O 2 occasionally induced a reddish-tan discoloration of the heart leaves and frequently an extremely bitter flavor in the nongreen portion of the sprouts. None of the atmosphere modifications appreciably affected either the tissue pH or texture of the sprouts.
Authors: Werner J. Lipton, Bruce E. Mackey
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W2466486596