IMPACT OF SOME EDIBLE COATING ON POSTHARVEST QUALITY OF ASPARAGUS AND BROCCOLI

Abstract

Two storage experiments were conducted in the Laboratory of vegetable Handling Department on asparagus spears (first experiment) UC157 F2 and broccoli florets Sakura F1 Hybrid (second experiment) during 2017 and 2018 seasons to study the effect of dipping the spears or florets in solution of chitosan at 0.5% or 1% and carboxymethyl cellulose at 0.5% or 1%for 3 min and packaging material (micro-perforated polypropylene bags and non-perforated polypropylene bags) on quality attribute of spears or florets during storage at 2°C for 20 days plus 2 days at 10°C (shelf life condition) for asparagus spears and storage at 0°C for 20 days plus 2 days at 10°C (shelf life) for broccoli florets. The first experiments, the obtained results indicated that asparagus spears dipped in solution of chitosan at 1% and then packed in non-perforated polypropylene bags was the most effective treatment in reducing weight loss %, decay (score), Phenylalanine ammonia-lays enzyme activity, and color change as well as in maintaining total chlorophyll, total soluble solids and ascorbic acid contents and did not observed any signs of spear curvature during all storage period, gave spears with good appearance after 20 days at 2°C plus 2 days at 10°C (shelf life) without decay. The second experiment, the obtained results indicated that broccoli florets dipped in chitosan at 1% and then packed in non-perforated polypropylene bags was the most effective treatment in reducing weight loss %, decay (score), florets opening (score), off odor (score), discoloration (score), peroxidase enzyme activity and color change and maintained total soluble solids, ascorbic acid content, total phenolic and total chlorophyll and gave florets with good appearance after 20 days at 0°C plus 2 days at 10°C.