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

California Agriculture > Volume 28 > Number 6  > research article 

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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.

Published June 01, 1974

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Abstract

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

R. F. Kasmire, A. A. Kader, J. Klaustermeyer
University
of
California
Division of Agriculture
and
Natural Resources
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Broccoli shipping odors caused by poor air circulation and low oxygen levels

California Agriculture > Volume 28 > Number 6  > research article 

< Previous | Table of Contents  

< Previous | Table of Contents  

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

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.

Published June 01, 1974

PDF  |  Citation  |  Permissions

Abstract

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.

Full text

Full text is available in PDF.

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