Broccoli and cauliflower are both cruciferous vegetables that originate from the Mediterranean coast. Cauliflower, also known as cauliflower or broccoli, is often confused with broccoli due to their similar appearance. However, improper harvesting times or unsuitable storage conditions—such as high or low temperatures—can lead to loosening of the curd and browning, which reduces the quality of the vegetable. Broccoli, also referred to as broccoli or broccolini, has its edible portion mainly consisting of the young stems and buds. After harvest, these buds tend to open and yellow quickly at room temperature, making it more difficult to maintain freshness compared to cauliflower.
When it comes to harvesting and post-harvest treatment, cauliflower intended for storage should be harvested before the flower stalks begin to develop. Late-maturing varieties with light color, tight texture, and moderate size are ideal for long-term storage. Harvesting should take place in the morning on a sunny day when the soil is dry. At the time of harvest, two to three outer leaves are usually left intact to protect the inner curd. A common issue during storage is black spot disease, which starts by causing discoloration of the flower buds and eventually turns them brown. To manage this, puerarin can be sprayed 2–7 days before harvest at a dilution of 2000 to 1250 times. Alternatively, a pre-storage treatment using 100 mg/kg calcium hypochlorite can help reduce mildew during storage.
Before harvesting broccoli, it's advisable not to water the plants for two days. Applying 10–20 mg/kg BA (benzyladenine) to the flower bulbs before harvest, or using preservatives such as 20 mg/kg BA plus 0.2% sodium benzoate after harvest, can help extend shelf life. The vegetables should be dried thoroughly before being stored.
After harvesting, both broccoli and cauliflower should be placed in a pre-cooling room immediately after trimming and preservation. For broccoli, rapid cooling is essential to prevent discoloration and aging. If left at room temperature (20–25°C) for 1–2 days, the flower buds may lose their green color and turn yellow. Ideally, the temperature should be lowered to 1–2°C within 3–6 hours. Using rapid precooling at -17°C can bring the temperature down to the desired level within 5 hours.
When packing broccoli and cauliflower, the stalks should be placed in the basket with the stem pointing downward, and the top of the product should remain below the edge of the basket. To reduce moisture condensation that could cause mold, the flower head can be placed upside down. It’s important to avoid using bamboo or wicker baskets for transport. If possible, polystyrene foam boxes are recommended for direct packing and storage. To further extend shelf life, thin polyethylene film (0.015–0.03 mm thick) can be used. Small holes can be made in the bags to allow for natural atmosphere control. Sealing with polyethylene bags, combined with silicone windows, can improve storage conditions.
For storage and transportation, the ideal temperature is between 0–1°C, with humidity maintained at 90–95%. Mechanical refrigeration is preferred. In warehouses, unstacked products should be covered with plastic film around the pile, leaving natural slits along the edges. During transportation, refrigerated trucks must be used, with a maximum temperature of 4.5°C. Otherwise, the small buds may quickly turn yellow. In cases where refrigeration is unavailable, ice can be added to the packaging box, occupying about one-third to two-fifths of the total volume, and the product should be shipped as soon as possible.
Both cauliflower and broccoli release some ethylene during storage. Therefore, proper ventilation and the use of ethylene absorbents on the top layer are essential during storage and handling.
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