Effect of Slightly Acidic Electrolyzed Water on the Storage Quality of Postharvest Broccoli

To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest broccoli, firstly, broccoli was cut into florets, randomly divided into five groups, and treated with different concentrations (25, 50, 75 and 85 mg/L) of SAEW for 15 min and then drained, using tap water as control. Then, broccoli was stored at 15±1 ℃ for 4 days. The effects of different concentrations of SAEW on the appearance quality, total chlorophyll and malondialdehyde (MDA) of postharvest broccoli were analyzed, then the suitable SAEW concentration was selected for further investigation. The results showed that 50 mg/L SAEW could better maintain the appearance quality and total chlorophyll content, and inhibit the accumulation of MDA in postharvest broccoli as compared with the control and other concentrations of SAEW. Further studies indicated that 50 mg/L SAEW could effectively maintain the sensory quality, inhibit the increase of total bacterial count, delay the decrease of vitamin C, soluble sugar, soluble protein, titratable acid, total glucosinolates and sulforaphane, and suppress the increase of nitrite content in postharvest broccoli compared to the control group. These results suggest that 50 mg/L SAEW can be used as an effective treatment method due to its ability to maintain the storage quality and delay the senescence process of postharvest broccoli.