Laboratory analysis identifies higher boiling volatiles in broccoli stored under low oxygen, indicating modified volatile production during low-oxygen storage.
Key Points
Identify and characterize higher boiling volatile organic compounds produced during the postharvest storage of broccoli under a low-oxygen atmosphere.
Stored broccoli samples under experimental low-oxygen atmospheric storage conditions.
Isolated and identified volatile fractions with higher boiling points emitted by the stored tissue.
Detected and identified several higher boiling volatile compounds formed during low-oxygen atmosphere storage.
Demonstrated that low-oxygen conditions induce the accumulation of specific volatile chemical profiles in broccoli.