Effect of ice-temperature storage on the freshness retaining of broccolis

In order to investigate the effect of ice-temperature storage on the results of freshness retaining of broccolis, the broccolis were stored under two different storage temperatures.One was-0.7～-0.4℃, and the other was-1～1℃.The physicochemical indexes and nutrition components were measured for 14 days.The research results showed that the soluble solids content, soluble sugar and vitamine C of the broccolis by ice-temperature storage decreased less than that of ordinary storage.Ice-temperature storage could significantly inhibit the ethylene generation rate of the broccolis, but the inhibition effect on respiration of the broccolis was not obvious.The activities of peroxidase (POD) , superoxide dismutase (SOD) and catalase (CAT) were promoted and the activity of polyphenol oxidas (PPO) was reduced, in turn, the ripening of broccolis was delayed.Therefore, the storage effect of broccolis by ice-temperature storage is superior to that by ordinary storage.