Yellowing and overall quality of ‘Legacy’ broccoli: 1-butanol vapor treatment as an alternative to 1-MCP during storage at room temperature

Abstract

This study aimed to evaluate the impact of 1-butanol vapor treatment and compare it with ethanol, 1-methylcyclopropene (1-MCP), and ethylene treatments on ethylene production, respiration rate, color changes, physicochemical quality, and the volatile compounds derived from ethanol and 1-butanol during six days of storage at 20 °C. The florets were treated for 24 h at 20 °C in airtight chambers. After treatment, the florets were stored at 20 °C for six days, and metabolism and quality analyses were conducted after zero, three, and 6 days at 20 °C. Treating ‘Legacy’ broccoli florets with 1-butanol and 1-MCP increased ACC oxidase activity, ethylene production, and respiration rate while preserving better stem firmness and chemical quality, indicating that ethylene action is inhibited by these treatments. 1-Butanol is an effective alternative to delay the yellowing of ‘Legacy’ broccoli, maintaining better overall quality than 1-MCP and ethanol vapor treatments during six days of storage at 20 °C. 1-Butanol was more effective than ethanol in delaying yellowing in ‘Legacy’ broccoli. The delayed yellowing observed with 1-butanol treatment resulted from higher concentrations of chlorophyll and pheophytin maintenance. The application of 1-butanol and ethanol to ‘Legacy’ broccoli was dissipated differently by the florets; ethanol was primarily volatilized into the surrounding environment, whereas 1-butanol was bioconverted into butanal and butanoic acid and also volatilized into the surrounding environment. Lastly, the results demonstrated the potential of 1-butanol as an alternative treatment to control yellowing in ‘Legacy’ broccoli stored at 20 °C.