Abstract:
The commercial potential of Broccoli (Brassica oleracea) is very high for the several ways: the vegetable can be
utilized and also for its chemical composition, nutritional value and pleasant taste. The content of vitamin C in fruits
and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and
cultural practices, maturity and harvesting methods, and postharvest handling procedures (Palma A. et al., 2015). The
aim of this study is to highlight some metabolic changes, namely ascorbic acid in broccoli flower buds during short
term refrigerated storage of broccoli heads under commonly applied conditions. Materials and Methods: It was studied
one set of samples, having total weight of 200 – 250 g (8 – 10 florets), who were kept in plastic perforated trays both in
open ambient storage conditions (19 ± 10C and 55 ± 2% Ur) and in laboratory refrigerated storage conditions (4±10C i
50±2%Ur). The another set was packaged with commercial polypropylene film with 10 pin holes stored in the same
conditions. The samples was evaluated in T0 moments, after 1 day, 3 and 7 days of storage. The ascorbic acid was
determinated by using the 2,6 – diclorphenol-indophenol method. The initial content in ascorbic acid of fresh broccoli
floret’s was 75,9 mg/ 100g which decreased during storage under ambient conditions from laboratory and the samples
stored under 40C showed significant changes in ascorbic acid content by the end of storage (7 days). The ascorbic acid
decreased rapidly in the florets unpacked, kept in open ambient plastic trays compared with the samples kept in
refrigerated conditions
