Screening of Carbon Dioxide Injury Characteristic Components in Fresh-cut Broccoli

ZHU Chunrong; WANG Qingguo

doi:10.11923/j.issn.2095-4050.cjas2024-0103

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Journal of Agriculture ›› 2025, Vol. 15 ›› Issue (8) : 77-87. DOI: 10.11923/j.issn.2095-4050.cjas2024-0103

Screening of Carbon Dioxide Injury Characteristic Components in Fresh-cut Broccoli

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Abstract

This study aims to identify the characteristic components of carbon dioxide injury in fresh-cut broccoli and establish a foundation for early warning and precise control of CO₂ concentration, thereby enhancing the effectiveness of air conditioning and preservation. Gas chromatography-mass spectrometry was employed to analyze the trend of volatile components produced by broccoli under dynamic controlled atmosphere storage. The results indicated that fresh-cut broccoli sustained injury when stored at 0°C with 4% O₂ and 3% or higher CO₂ concentration, with the injury phenotype being off-odor. The contents of propionic acid specifically increased under injured conditions, displaying a significantly different trend compared to hypoxic conditions. Thus, propionic acid can be used as a characteristic component of carbon dioxide injury in fresh-cut broccoli.

Key words

fresh-cut / broccoli / carbon dioxide injury / characteristic components / propionic acid

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ZHU Chunrong , WANG Qingguo. Screening of Carbon Dioxide Injury Characteristic Components in Fresh-cut Broccoli[J]. Journal of Agriculture. 2025, 15(8): 77-87 https://doi.org/10.11923/j.issn.2095-4050.cjas2024-0103

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