Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply...

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Autores principales:	Pimonphat Dirapan, Danai Boonyakiat, Pichaya Poonlarp
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	vacuum cooling package icing precooling shelf life quality Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/bd09e11b7db34ec2861ad4bc2281339f
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spelling	oai:doaj.org-article:bd09e11b7db34ec2861ad4bc2281339f2021-11-25T17:47:43ZImproving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing10.3390/horticulturae71105062311-7524https://doaj.org/article/bd09e11b7db34ec2861ad4bc2281339f2021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/506https://doaj.org/toc/2311-7524Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (<i>Brassica oleracea</i> var. <i>italica</i> cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 <i>w</i>/<i>w</i>) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.Pimonphat DirapanDanai BoonyakiatPichaya PoonlarpMDPI AGarticlevacuum coolingpackage icingprecoolingshelf lifequalityPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 506, p 506 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	vacuum cooling package icing precooling shelf life quality Plant culture SB1-1110
spellingShingle	vacuum cooling package icing precooling shelf life quality Plant culture SB1-1110 Pimonphat Dirapan Danai Boonyakiat Pichaya Poonlarp Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing
description	Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (<i>Brassica oleracea</i> var. <i>italica</i> cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 <i>w</i>/<i>w</i>) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.
format	article
author	Pimonphat Dirapan Danai Boonyakiat Pichaya Poonlarp
author_facet	Pimonphat Dirapan Danai Boonyakiat Pichaya Poonlarp
author_sort	Pimonphat Dirapan
title	Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing
title_short	Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing
title_full	Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing
title_fullStr	Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing
title_full_unstemmed	Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing
title_sort	improving shelf life, maintaining quality, and delaying microbial growth of broccoli in supply chain using commercial vacuum cooling and package icing
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/bd09e11b7db34ec2861ad4bc2281339f
work_keys_str_mv	AT pimonphatdirapan improvingshelflifemaintainingqualityanddelayingmicrobialgrowthofbroccoliinsupplychainusingcommercialvacuumcoolingandpackageicing AT danaiboonyakiat improvingshelflifemaintainingqualityanddelayingmicrobialgrowthofbroccoliinsupplychainusingcommercialvacuumcoolingandpackageicing AT pichayapoonlarp improvingshelflifemaintainingqualityanddelayingmicrobialgrowthofbroccoliinsupplychainusingcommercialvacuumcoolingandpackageicing
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Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

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