保存姿勢および輸送振動がブロッコリー（Ｂｒａｓｓｉｃａ　ｏｌｅｒａｃｅａ　ｉｔａｌｉｃａ）の呼吸速度，成分含量および品質に及ぼす影響

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  • Effects of holding position and transport vibration on respiration rate, chemical components and quality stability of broccoli (Brassica oleracea italica)
  • ホゾン シセイ オヨビ ユソウ シンドウ ガ ブロッコリー Brassica oleracea italica ノ コキュウ ソクド セイブン ガンユウリョウ ニ オヨボス エイキョウ

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The effects of holding position and vibration during simulated or actual transport on the respiration rate and chemical components of broccoli were examined. The simulated truck transport vibration experiment was performed with a trans-simulation vibrator in the laboratory. The respiration rate (CO2 production) of broccoli was approximately 200mg kg-1 hr-1 at 15°C in both vertical and horizontal positions before the vibration. The respiration rate gradually increased by 10% in comparison with that in the nonvibration case for the first 20 min and then remained constant during the vibration. The respiration rate remained at elevated levels during the vibration and decreased to the initial level within 1 hr after the vibration. The broccoli studied was packaged in a cardboard shipping container lined with polyethylene and shipped in vertical and horizontal positions. The broccoli was stored at 15°C after the simulated or actual vibration experiment. The decreases in the levels of chemical components including total sugar, ascorbic acid and chlorophyll were similar in both horizontal and vertical positions, regardless of transport vibration. No quality stability deterioration such as curvature movement occurred in the horizontal position. These results suggest that holding position and transport vibration have no effects on the level of total soluble sugar, ascorbic acid or chlorophyll in as well as on the stem firmness or freshness of broccoli.

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