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Effect of salicylic acid on the shelf life of broccoli.

Author(s) : WU P., LI W.

Summary

Salicylic acid (SA) solution was tested as an ethylene inhibitor in broccoli. Broccoli was immersed in 0 to 2 g/L SA solutions for 10 minutes and stored at 10 °C. Changes in colour, and in content of soluble protein and sugar were determined. It was found that low-concentration SA dips (0-0.5 g/L) delayed yellowing of broccoli, but immersion at high concentrations (2 g/L) had no benefit on increasing shelf life. However, the effect of SA at a low concentration was not statistically significant.

Details

  • Original title: Effect of salicylic acid on the shelf life of broccoli.
  • Record ID : 2003-2424
  • Languages: English
  • Source: Postharvest handling of fresh vegetables. Proceedings of a workshop.
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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