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peer-reviewed research article

Broccoli shipping odors caused by poor air circulation and low oxygen levels

authors

R. F. Kasmire, University of California
A. A. Kader, University of California
J. Klaustermeyer, University of California

publication information

California Agriculture 28(6):14-15. DOI: 10.3733/ca.v028n06p14. June 1974.

Summary

Summary Not Available – First paragraph follows:

BECAUSE OF INADEQUATE air exchange in the storage environment, broccoli (Brassica oleracea var. Italica cv Gem) developed a strong, offensive odor after 8 to 10 days at 2.5°C (36.5°F). The restricted air circulation through containers of broccoli caused rapid oxygen depletion and carbon dioxide accumulation (graph 1) in storage tests conducted in the L. K. Mann Laboratory at the University of California, Davis.


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