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Storage Time and Temperature on the Sensory Properties Broccoli

1
Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN 37996, USA
2
Department of Plant Science, Institute of Agriculture, University of Tennessee, Knoxville, TN 37996, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(5), 162; https://doi.org/10.3390/foods8050162
Received: 19 March 2019 / Revised: 24 April 2019 / Accepted: 9 May 2019 / Published: 12 May 2019
(This article belongs to the Section Food Quality and Safety)
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Abstract

Typically, broccoli arrives at the store within 7–14 days of harvest and is kept refrigerated until purchased or considered waste. To date, information has been limited on how this time on the shelf or storage temperature affects the sensory attributes that contribute to broccoli purchase or repurchase. In this study, 100 consumers performed acceptance tests and a check-all-that-apply (CATA) section to characterize sensory changes in two cultivars of broccoli (‘Diplomat’ and ‘Emerald Crown’) stored at two temperatures (0 °C and 4 °C) over five time points: 0, 14, 21, 28, and 42 days. Due to quality degradation during storage, the overall liking of broccoli decreased regardless of holding temperature and variety. This was in accordance with a decrease in sweetness and an increase in bitterness intensity. However, there were differences between varieties in which Diplomat had more sensory changes at higher temperatures and only Emerald showed negative changes to its appearance in color. Lastly, the CATA data revealed the attributes responsible for modulating the consumer acceptance of broccoli such as tastes, colors and flavors (e.g., grassy, musty, dirt-like). This information can be used to better inform shelf-life determinations of broccoli. Additionally, these changes in taste, odor, texture, and color can inform those interested in investigating the biochemical processes related to broccoli storage. View Full-Text
Keywords: consumers; sensory evaluation; plant; broccoli; shelf-life consumers; sensory evaluation; plant; broccoli; shelf-life
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Pellegrino, R.; Wheeler, J.; Sams, C.E.; Luckett, C.R. Storage Time and Temperature on the Sensory Properties Broccoli. Foods 2019, 8, 162.

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