Abstract
The aim of the study was to determine the effect of storage conditions on the quality and health-promoting components of broccoli. Broccoli heads cv. Marathon F1 were stored at 0°C for 100 days in controlled atmospheres containing: 1) 15% CO2 - 3% O2, 2) 10% CO2 - 3% O2, 3) 8% CO2 - 1% O2, 4) 5% CO2 - 3% O2. In the control treatment, broccoli heads were stored in normal atmosphere in crates lined with PE film. Before and after storage, chemical analyses were performed for the content of ascorbic acid, total sugars and glucosinolates - sulforaphane and indole-3-carbinol. Additionally, after storage the quality of broccoli heads was assessed visually on a 1-10 point scale, and the percentage of marketable heads was determined. The total content of sulforaphane and indole-3-carbinol in fresh broccoli was lower in comparison with stored broccoli. The sulforaphane content in fresh broccoli was about twice as high as that of indole-3-carbinol. Storage in an atmosphere consisting of 5% CO2 - 3% O2 was more favourable in comparison with the other gas concentrations in terms of glucosinolate content. A decrease in the content of ascorbic acid and total sugars during storage was noted in all the treatments. The highest loss of these components occurred in broccoli stored in an atmosphere consisting of 15% CO2 and 3% O2. Broccoli heads stored in normal atmosphere completely lost their market quality due to decay, but the quality of broccoli kept in CA was satisfactory.