Abstrak 
Active Packaging for Inhibition of Yellowing in Broccoli Part 1 : PE-bags with Ethylene Removers Stored at 50C±20C Part 2 : PE-bags with Ethylene Removers stored at 100C±20C
Active Packaging for Inhibition of Yellowing in Broccoli Part 1 : PE-bags with Ethylene Removers Stored at 50C±20C Part 2 : PE-bags with Ethylene Removers stored at 100C±20C
Nurpilihan Bafdal, Carmencita Tjahjadi, Seok-In Hong, Dongman Kim, Debby Sumanti Moody, Totok Pujianto
Unpad, The Korea Research Institute
Inggris
Unpad, The Korea Research Institute
Broccoli
Nurpilihan Bafdal, Carmencita Tjahjadi, Seok-In Hong, Dongman Kim, Debby Sumanti Moody, Totok Pujianto
Unpad, The Korea Research Institute
Inggris
Unpad, The Korea Research Institute
Broccoli
The flowers of the broccoli head continue to develop after harvest and the commodity becomes unsalable when the flowers begin to open or turn yellow. The yellowing of broccoli occurs in three days at room temperature and is the main problem in its prepackaging (Salunkhe & Desai, 1984). Reduction of green pigmentation and consequently the predominance of yellow pigments is a normal process in ripening or senescence of many fruits and vegetable ; such changes can be accelerated by ethylene (Garcia & Barret, 2002). Broccoli emits a significant amount of ethylene in storage. The production of ethylene and the subsequent yellowing are important factors in the post-harvest handling of broccoli (Salunkhe & Desai, 1984).
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