Influence of Hypoxia, Storage Period, or Temperature on the Taste of Broccoli Florets

In the present study, the paper aimed to maintain sulforaphane concentration by cold storage or by freezing, either of which could be expected to depress the reactions to reduce causing sulforaphane loss and off-odors such as ethanol after 2 days storage. Also, changes in the taste of broccoli florets over time at different storage temperatures were investigated by objective measurement. This experiment was conducted to confirm the influence of hypoxia, storage period, or temperature on the taste of broccoli florets. Each floret was sealed in a separate pouch. All pouches were stored in incubators at 20℃, 1℃ and -20℃. The sulforaphane concentration and objective taste values were measured in four and three pouches, respectively, from each treatment group at 0 day, 2 days, and 6 days of storage. The results showed that sulforaphane concentration of broccoli florets kept for 2 days under hypoxia increased and investigated what effect subsequent storage time and temperature over 4 days had on the sulforaphane concentration and taste of the broccoli florets. After storage at -20℃ (frozen) for 4 days, the sulforaphane concentration was not significantly reduced compared with the maximum level on day 2. Meanwhile, this concentration was not significantly higher than those at 20℃ or 1℃ on the same day. However, even when stored at -20℃, changes in taste (objectively measured using an electronic tongue) were not prevented, as demonstrated by PC analysis. Freezing may be a desirable method for maintaining sulforaphane levels in broccoli florets, and that future research could focus on an effective method for preventing changes in taste during storage.