Research progress on the mechanism of physiological and biochemical changes in fresh-cut broccoli and its...

Broccoli is a nutrient-dense vegetable rich in ascorbic acids, minerals, dietary fiber, and bioactive compounds such as phenolics, flavonoids, and glucosinolates (GSLs), which exhibit antioxidant and anticancer properties. Fresh-cut broccoli, obtained through washing, peeling, cutting, trimming, and packaging of raw broccoli, is a ready-to-eat vegetable product. Additionally, repurposing the stems generated during fresh-cut processing offers environmental benefits by reducing urban household waste. In recent years, driven by rising living standards, growing health consciousness, and fast-paced lifestyles, fresh-cut broccoli has gained increasing popularity among consumers. However, fresh-cut processing disrupts tissue integrity, resulting in reactive oxygen species (ROS) generation, yellowing, enzymatic browning, moisture loss, and microbial proliferation, thereby accelerating quality deterioration of fresh-cut broccoli. Consequently, controlling these deterioration processes has become a major focus in postharvest research. Numerous studies have explored preservation strategies targeting physiological and biochemical regulation, whereas a systematic scientific understanding of the mechanisms underlying quality changes and preservation strategies for fresh-cut broccoli is still limited. This review provides a comprehensive overview of quality changes in fresh-cut broccoli and summarized preservation strategies, including physical, chemical, and naturally bioactive compounds preservation. By comparing the efficacy of preservation strategies, the review identifies the combined use of physical and naturally bioactive compounds methods as a potential research direction. This review not only offers a mechanistic reference for future research but also proposes combined physical-biological approaches as potential strategies for quality preservation. It further provides a theoretical basis for understanding quality regulation in broccoli and supports the development of effective fresh-cut technologies.