EVOLUTION OF VITAMIN-C, BETA-CAROTENE AND CHLOROPHYLL CONTENT IN BROCCOLI HEADS AND FLORETS DURING STORAGE IN AIR

Vitamin C, beta-carotene and chlorophyll contents of broccoli florets were compared to those of whole broccoli during 21 d of storage in air at 4 degrees C. The effect of storage at 4 degrees C in light or darkness was evaluated. Effects of an interruption of the cold chain were also examined by transferring florets at 20 degrees C for 3 d after 21 d at 4 degrees C. During storage at 4 degrees C, vitamin C, beta-carotene and chlorophyll contents were generally stable. However, florets kept in the light had a higher chlorophyll content. Storage at 20 degrees C was associated with vitamin C and chlorophyll losses whereas beta-carotene content remained stable.