Storage Time and Temperature on the Sensory Properties Broccoli.

Area of Science:

• Food Science
• Sensory Science
• Horticultural Science

Background:

• Broccoli quality degrades during post-harvest storage, affecting consumer appeal.
• Limited data exists on how storage duration and temperature influence broccoli's sensory attributes and consumer acceptance.

Purpose of the Study:

• To investigate the impact of storage temperature and time on the sensory characteristics of two broccoli cultivars.
• To identify sensory attributes influencing consumer acceptance and repurchase intent for broccoli.

Main Methods:

• 100 consumers conducted acceptance tests and Check-All-That-Apply (CATA) for two broccoli cultivars ('Diplomat', 'Emerald Crown').
• Broccoli was stored at 0 °C and 4 °C for 0, 14, 21, 28, and 42 days.
• Sensory attributes, including taste, odor, texture, and color, were evaluated.

Main Results:

• Overall consumer liking of broccoli decreased with storage time, irrespective of temperature or cultivar.
• Sweetness intensity decreased, while bitterness intensity increased during storage.
• Cultivar-specific changes were observed; 'Diplomat' showed more sensory changes at higher temperatures, and 'Emerald Crown' exhibited color degradation.

Conclusions:

• Storage conditions significantly alter broccoli's sensory profile, impacting consumer acceptance.
• Specific sensory attributes (taste, color, flavor) identified through CATA are critical for broccoli purchase decisions.
• Findings can inform broccoli shelf-life management and biochemical storage research.