Influence of Acoustic Waves on the Shelf Life Quality of Broccoli (Bsassica oleracea var. italic)

Abstract

Broccoli (Brassica oleracea var. italica) is a high value crop that requires the application of post-harvest techniques to extend its shelf life. Acoustic wave is one of the newest non thermal methods to extend shelf life of fresh produce during storage. The purpose of this study was to test the efficacy of prolonging the shelf life quality of broccoli through acoustic waves treatment. Experimental design includes 4 treatments with 3 replications each. The treatments consisted of varying hours of exposure to acoustic waves (0 hour, 4 hours, 6 hours, and 8 hours). Broccolis were treated with low-frequency acoustic waves at 1 kHz, 100 dB produced by a sound transducer in a sound-proof chamber to prevent extraneous noise. After acoustic waves exposure, broccolis were stored in a refrigerator at 10 °C then monitored the surface color, florets firmness, stalk firmness, and the shelf life which are the quality indicator of broccoli. Results showed that treated broccoli has a significant difference compared to non-treated broccoli. Broccoli treated with acoustic waves exhibits gradual changes in its quality than of non-treated. The most suitable hours of exposure to acoustic waves to extend the shelf life quality of broccoli in terms of surface color and flesh firmness is achieved by treating the broccoli with 1 kHz, 100 dB acoustic waves for 8 hours. The acoustic wave has a potential benefit of extending the shelf life of broccoli up to 22 days at 10 °C delaying the changes in marketable quality.