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<p>The rapid decline of broccoli and the associated discoloration reaction of its flower buds are commonly evaluated as indicators of quality. Recently, accumulated storage temperature (AST) and respiration quantity (AR) were proposed as indicators for the quality control of fresh produce. A post-harvest technology capable of leaving residual effects on fresh produce is required to reduce food waste, because the waste of fresh produce after purchase (in consumers’ homes) is significant. In this study, it was hypothesized that fluctuations in storage temperature exert a residual effect on the inhibition of broccoli’s discoloration reaction, such as yellowing and mold growth, and its temperature dependence. This hypothesis was tested through four storage conditions: 10&#xa0;°C, 20&#xa0;°C, 10–20&#xa0;°C, and 20–10&#xa0;°C, with an emphasis on AST and AR. It was observed that the discoloration reaction varied at the same AST due to fluctuations in storage temperature (<i>p</i> &lt; 0.05). A significant residual effect of the inhibited decline at 10&#xa0;°C during the early storage stage was noted at 20&#xa0;°C after storage, confirming the presence of a residual effect caused by the temperature fluctuation. The thresholds for AST and AR at which discoloration begins were approximately 60&#xa0;°C·d and 10,000&#xa0;mg/kg in this study. Correlations between AST, AR, and color decline (<i>r</i> = 0.74 and 0.73) were identified; however, storage temperature fluctuations and their residual effects are suggested to be important variables.</p>

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Storage Temperature Fluctuation History Varies the Discoloration Characteristics of Broccoli Flower Buds as a Residual Effect: Examination Focusing on Two Quality Control Indicators, AST and AR

  • 期刊论文

  • 发表日期：

    2025年12月9日

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  • Takashi Watanabe

摘要

The rapid decline of broccoli and the associated discoloration reaction of its flower buds are commonly evaluated as indicators of quality. Recently, accumulated storage temperature (AST) and respiration quantity (AR) were proposed as indicators for the quality control of fresh produce. A post-harvest technology capable of leaving residual effects on fresh produce is required to reduce food waste, because the waste of fresh produce after purchase (in consumers’ homes) is significant. In this study, it was hypothesized that fluctuations in storage temperature exert a residual effect on the inhibition of broccoli’s discoloration reaction, such as yellowing and mold growth, and its temperature dependence. This hypothesis was tested through four storage conditions: 10 °C, 20 °C, 10–20 °C, and 20–10 °C, with an emphasis on AST and AR. It was observed that the discoloration reaction varied at the same AST due to fluctuations in storage temperature (p < 0.05). A significant residual effect of the inhibited decline at 10 °C during the early storage stage was noted at 20 °C after storage, confirming the presence of a residual effect caused by the temperature fluctuation. The thresholds for AST and AR at which discoloration begins were approximately 60 °C·d and 10,000 mg/kg in this study. Correlations between AST, AR, and color decline (r = 0.74 and 0.73) were identified; however, storage temperature fluctuations and their residual effects are suggested to be important variables.