Hot water treatments (HWTs), at a range of temperatures (43 to 55C) and durations (10 sec to 30 min), were applied to floret groups of `Shogun' broccoli ( Brassica oleracea L. var italica ) directly after harvest. Floret groups were then stored at 20C in the dark for 3 days. A range of optimal treatments was found in which yellowing was markedly reduced, and heat damage (water soaking and decay) did not occur. Chlorophyll fluorescence measurements indicated that in the optimum treatment that prevented yellowing the F v /F m ratio following HWT decreased immediately and was maintained at a constant level for the next 3 days. A further experiment examined the effect of HWT durations up to 20 min at 47C on fluorescence and yellowing. Longer durations of HWTs (>5 min) progressively reduced yellowing and the F v /F m ratio. From these three experiments a HWT of 47C for 7.5 min was selected as the best treatment. This treatment consistently reduced yellowing for up to 5 days. A decrease in the F v /F m ratio may be a useful indicator of broccoli florets response to hot water treatments.
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Tian et al. (1996) studied this question.