Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Active Packaging for Inhibition of Yellowing in 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).