@article{SU2025, 
author = {Na SU and Xiwang WANG and Li LI and Yongcai LI and Xiaojing WANG and Miao ZHANG},
title = {Effect of Postharvest Treatment with Chitosan Hydrochloride on the Storage Quality and Chlorophyll Metabolism of Fresh-Cut Broccoli},
year = {2025},
journal = {Food Science},
volume = {46},
number = {17},
pages = {263-270},
keywords = {chitosan, chlorophyll, fresh-cut broccoli, chitosan hydrochloride},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250214-053},
doi = {10.7506/spkx1002-6630-20250214-053},
abstract = {A comparative analysis of the preservation effects of different concentrations of chitosan hydrochloride (CHC) and chitosan (CTS) was done on fresh-cut broccoli. Furthermore, the effect of CHC on the storage quality and chlorophyll metabolism of fresh-cut broccoli was explored. The results showed that CHC provided good preservation of fresh-cut broccoli; this effect was concentration-dependent, being most pronounced at 5 g/L CHC. On the 20th day of storage, the mass loss and respiration intensity of broccoli treated with 5 g/L CHC decreased by 56.87% and 36.12% compared with the control group treated with distilled water, and by 13.44% and 1.18% compared with the 5 g/L CTS-treated group, respectively. Moreover, 5 g/L CHC treatment effectively delayed the yellowing, significantly the increase of chlorophyllase (CLH), Mg-dechelatase (MDcase), pheophytinase (PPH) and pheophyllase a oxygenase (PAO) activities, and maintained high total chlorophyll, chlorophyll a and chlorophyll b, and carotenoid contents. On the 15th day of storage, the chlorophyll content of the 5 g/L CHC treated-group was 62.13% higher than that of the control group. These findings suggest that 5 g/L CHC maintains the storage quality and delays the degradation of chlorophyll in fresh-cut broccoli, showing its potential in extending the storage period.}
}