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Changes in the microflora of fresh broccoli shrink‐wrapped in film, sealed in gas‐flushed film pouches, or stored on ice in cardboard crates and held at 1°C were analyzed. Growth trends for total aerobes, psychrotrophs, yeast/molds, members of Enterobacteriaceae, and lactic acid bacteria did not differ significantly between the packaging treatments (p ≤ 0.05). However, populations of total aerobes in unpackaged broccoli in its final week of storage (week 6) were significantly greater than that of packaged broccoli at week 6. Samples packaged in film remained higher in quality 2 to 3 weeks longer than control samples. Yellowing was the most obvious defect.
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Robert E. Brackett (1989) studied this question.
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