Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage

The effect of temperature on lipid peroxidation (LP) and deterioration of broccoli flower buds was investigated during postharvest storage. Fresh broccoli florets were packaged in microperforated polymeric film bags and stored under different temperatures (2, 13, and 23 degrees C) over 144 h. LP was determined by measuring polyunsaturated fatty acids (PUFA), thiobarbituric acid-reactive substances (TBA-RS) and lipoxygenase (LOX) activity. Changes in chlorophyll (Chi) levels, moisture and total soluble protein were used to assess broccoli deterioration. Increased temperature significantly accelerated total Chi (TChl) and soluble protein losses without reduction in moisture content. Temperature abuse at 13 and 23 degrees C also resulted in reduced PUFA and LOX activity with increased TBA-RS values compared to those in the 2 degrees C-treated buds over storage. By the end of storage, TChl, proteins, PUFA and LOX activity decreased by >70% in broccoli buds stored at 23 degrees C. TBA-RS values increased 10-fold. Treatment of samples at 2 degrees C maintained quality and prevented changes in deterioration and LP parameters. The current investigation shows that increases in temperature accelerate the deterioration and LP of broccoli buds and further demonstrates that there is a relationship between LP and deterioration during postharvest storage of broccoli.