What are some care methods to avoid losses in broccoli?
Postharvest atmosphere management: Broccoli must be separated from products that produce ethylene since it is very sensitive to this gas. It accelerates its aging and shortens the period of conservation. To preserve, the suitable conditions are 0º C and high relative humidity (90-95%), which allows it to be stored for 2 weeks. This period may extend with modified atmospheres.
a. Pre-cooling: It is recommended to be precooled as soon as possible after its harvesting. In this way, the rancidness and yellowness are delayed.
i. Water pre-cooling or humid air cooling - takes place before the packaging, dampens the broccolis, without contributing to water accumulation.
ii. Precooling with a mixture of water and ice.
b. Modified atmospheres can be used, prolonging the conservation at 0º C or conserving in higher temperatures. The recommendation is to use a level of 1-2% oxygen and 5-10% carbon dioxide. To obtain these modified atmospheres it is recommended to use materials with suitable permeabilities, that do not confer strange flavors or scents to the heads.
Distribution: As much for the transport as for the distribution of the broccoli, it is recommended to keep humidity as high as possible and temperatures the nearest to 0º C as possible, given that it is a high perishable vegetable. The conditions adapted for the transport of broccoli are temperatures of 0 to 5º C and 90 to 95% of relative humidity.
Postharvest problems: Several problems damage the broccolis during storage. Broccolis may have different physiological alterations such as the browning of the stem’s cut zone or hollow stem, along with diseases caused by certain fungi and bacteria. During the conservation of broccoli, several pathogens may attack causing rots, and diminishing the product quality, or making broccolis unsuitable for sale. These issues can be solved by cutting the brown area or maintaining the oxygen below 1%.
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