Record Detail

Broccoli is an important source of many nutritional
and bioactive compounds. However, its shelf-life is very short
due to physicochemical losses and microbiological degradation.
This study was undertaken to implement treatments that
could improve the quality of ready-to-eat (RTE) broccoli during
storage by evaluating the effect of pre-treatment with calcium
chloride (CaCl2) and alginate coating on the physicochemical
and microbial properties of RTE broccoli. Broccoli
florets were pre-treated with three different concentrations of
CaCl2 (1, 2.5, and 4 g L−1), then coated with an alginate
formulation (13 g L−1) and stored at 4 °C for 24 days.
Texture, color, weight loss, respiration rate, and total
mesophilic flora (TMF) counts were evaluated at days 0, 3,
7, 14, and 24 of storage. The obtained results in this study
showed that combining pre-treatment with calcium and alginate
coating led to reducing the weight loss and respiration
rate of broccoli, maintaining its color and texture as well as
extending its shelf-life by 6 days. These results not only
allowed reducing post-harvest losses resulting in the loss of
the product but also have a major impact on the environment
and resources involved in the production process.