Abstract Color change is the main factor limiting quality and shelf-life of broccoli florets. The aim of this recent work was to investigate the effectiveness of anoxia treatment on appearance and the contents of chlorophylls and ascorbic acid of broccoli florets during storage at ambient temperature. In preliminary experiment, the broccoli florets were treated in anoxia condition for 24 h. It was found that the exposure period between 18−24 h was the most effective for delaying broccoli florets yellowing. Therefore, the confirmatory experiment of short-term anoxia treatment for 18, 20, 22 and 24 h was carried out to verify ethanol concentration after treatments and color, chlorophylls and ascorbic acid contents were investigated in broccoli florets during storage at 20 ± 1 °C (85–95 % RH) for 3 d. It was found that the longer exposure time was used, the more production of ethanol occurred which the highest level of ethanol was recorded in the treatment of 24 h (951.98 mg kg−1). Anoxia treatment maintained both L* and hue angle values by delaying the degradation of chlorophyll contents during storage. Florets started to turn yellow when total chlorophyll content was about 500 mg kg−1. It was also noted that during 20 h of anoxia treatment, the total ascorbic acid losses was relatively delayed in broccoli florets better than that of other treatments. However, higher ethanol content was observed in an excessive treatment of anoxia-treated broccoli for 22−24 h which contributed to a dark colorization and water soaking of floret tissues. It revealed that, broccoli florets with an appropriate level of endogenous ethanol is a relevant method to retard yellowing of broccoli floret stored at ambient temperature. Our purpose in this present work also indicate that anoxia treatment practicable for using as non-chemical and simple postharvest technology in maintaining visual appearance and delaying the loss of ascorbic acid in broccoli florets during short-term storage at ambient temperature.

中文翻译：

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短期缺氧处理对常温贮藏西兰花小花内源乙醇和采后反应的影响

摘要 颜色变化是限制西兰花小花品质和保质期的主要因素。最近这项工作的目的是研究缺氧处理对环境温度下储存期间西兰花小花的外观和叶绿素和抗坏血酸含量的有效性。在初步试验中，西兰花小花在缺氧条件下处理24小时。发现18-24小时之间的暴露时间对于延迟西兰花小花变黄最有效。因此，进行了短期缺氧处理 18、20、22 和 24 小时的验证实验，以验证处理后的乙醇浓度，并在 20 ± 1 °C 下研究西兰花小花的颜色、叶绿素和抗坏血酸含量(85–95% RH) 3 天。发现使用的暴露时间越长，乙醇的产生越多，其中乙醇的最高水平记录在 24 小时的处理中（951.98 mg kg-1）。缺氧处理通过延迟储存期间叶绿素含量的降解来保持 L* 和色调角值。当叶绿素总含量约为 500 mg kg−1 时，小花开始变黄。还注意到，在缺氧处理 20 小时期间，西兰花小花的总抗坏血酸损失相对延迟比其他处理更好。然而，在对经缺氧处理的西兰花过度处理 22-24 小时时观察到更高的乙醇含量，这导致小花组织颜色变深和浸水。据透露，含有适当水平的内源性乙醇的西兰花小花是防止在环境温度下储存的西兰花小花变黄的相关方法。我们在目前的工作中的目的还表明，缺氧处理可作为非化学和简单的收获后技术使用，以保持视觉外观并延迟在环境温度下短期储存期间西兰花小花中抗坏血酸的损失。