Effect of Short‐term High Co 2 Treatment on the Market Quality of Stored Broccoli

Broccoli was treated at 5°C with 20, 30 and 40% CO 2 for 3 and 6 days soon after harvest, and then transferred to storage in air at 5°C. CO 2 injury was severe in samples treated with 40% CO 2 for 6 days. Offensive odor and flavor also developed by the end of 6 days' treatment with 30% CO 2 but dissipated when the broccoli was transferred to air. CO 2 delayed yellowing and loss of both chlorophyll and ascorbic acid, and retarded ethylene production. Except at the level that was injurious to the tissue, CO 2 retarded mold growth and had no appreciable effect on compactness, turgor, and opening of the florets.