Hurdles Techniques (Combined Effects): A Novel Approach for Enhanced Broccoli Florets Stability, Quality, and Safety

Abstract

This study demonstrates the changes in broccoli heads samples sensory, physicochemical, chemias blanching at 100 °C for 90 seconds, then dipping for 10 minutes in a coating solution concal, and microbial load after harvest. The samples were preserved using hurdles techniques such taining 0.15% potassium metabisulfite, 4% sodium chloride, 1% citric, 0.2% sodium benzoate and 1% chitosan. After coating samples were divided into two groups, one packaged using the aerobic method (A.P), and the other by vacuum method (V.P). Coated broccoli was stored at two conditions (ambient at 25 ± 3 °C and refrigeration at 4 ± 1 °C) for different period intervals. The control sample was blanched and packaged aerobically (uncoated). The combined treatments delayed the development loss of weight, titratable acid (TA), chlorophyll, and carotenoids, and prevented the growth of aerobic, anaerobic, psychrotrophic, coli form, mold, and yeast in the stored samples. Coated plus V.P. treatment demonstrated the highest weight, pigments, and TA values during storage. Further-more, it achieved the highest score in sensory evaluation after 50 and 240 days of both ambient and cold storage. Moreover, it inhibited the growth of tested microorganisms. So best treatment for the preservation of broccoli between 50 and 240 days of storage period was coated plus V.P. The combined technology application will lead to a safe product with optical shelf-life, improve microbial stability, and sensory quality. Thus, this technology is a technology that aims to improve the overall quality of food.