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Effect of Temperature on Shelf Life and Ascorbic Acid Content of Broccoli Produced with Different Combinations of Nitrogen Level and Spacing

M. Shyduzzaman Roni
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh

Mohammad Zakaria
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh

M. Mofazzal Hossain
Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh

M. Golam Rasul
Department of Genetics and Plant Breeding, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh

M. Nurealam Siddiqui
Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh

Abstract/ Executive Summary:

The experiments were carried out in the research field and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Salna, Gazipur, during January 2012 to April 2012 to determine optimum temperature and combined nitrogen dose and spacing for ensure storage condition as well as increasing shelf life of broccoli. There were two factors temperature (24⁰C, 10⁰C, 40C) and nitrogen fertilizer and spacings combinations (15) in the experiment. The maximum shelf life (16.51 days) was recorded from ST3 (4⁰C) and minimum shelf life (5.79) recorded from ST1 (24⁰C). Similar trend was observed in case of ascorbic acid content. The maximum shelf life (12.70 days) recorded from the S60×60 N0 and ascorbic acid content was maximum (27.11 mg/100g) in S60×30 N0. The maximum shelf life (19.67 days) was recorded from S60×60 N0 at 4⁰C and maximum ascorbic acid content (37.33 mg/100g) was recorded from S60×30 N0 at 4⁰C.

Keywords: Shelf life, Temperature, Ascorbic acid and broccoli

Location: Field and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Salna, Gazipur

Start Date: 00-01-2012

End Date: 00-04-2012

Program Area: Crop-Soil-Water Management

Commodity: Broccoli

Objectives:

To determine optimum temperature and combined nitrogen dose and spacing for ensure storage condition as well as increasing shelf life of broccoli.

Methodology:

Experimental place - The experiment was conducted in the laboratory of the Department of Horticulture Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur during the period from January to April, 2012.
Plant materials -The materials used for the experiment were freshly harvested curd of broccoli from the experimental field of Horticulture Research Farm, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur. The curds were placed in laboratory to determine shelf life and ascorbic acid content under different storage conditions.
Treatments of the experiment
The experiment consisted of two factors:
Factor A: Storage Condition (3)
a. Control (Room temperature) 24⁰C with polythene bag
b. Refrigerated condition 4⁰C with polythene bag
c. Moderate condition 12⁰C with polythene bag
Factor B: Combination of nitrogen levels and plant spacing (15)

The two factor experiment was laid out in completely randomized design with three replications. A single curd was assigned for each treatment representing one replication.
Collection of data
Fresh curds were collected from field for shelf life determination under different storage conditions and curds were packed with polyethylene bag and then kept at different temperature keeping the packs unsealed.
Shelf life
Visual and sensory quality was observed in daily basis. Shelf life (days) of broccoli curd under different temperatures (4⁰C, 10⁰C, 24⁰C) were measured by the change of florets color (just started to yellowing) was recorded by eye estimation.
Estimation of Ascorbic acid
Preparation of the extract for the determination of ascorbic acid:
A sample of 50g sample was taken in a warring blender. The sample was homogenized with warring blender by adding 50 ml distilled water. The homogenized solution was transferred into a 250 ml volumetric flask and its volume was made up to the mark with distilled water and then centrifuged at 0⁰C for 20 minutes at a speed of 4000 rpm. The supernatant liquid was collected in the 250 ml volumetric flask. This was the extract solution for the determination of ascorbic acid.
Ascorbic acid determination
The ascorbic acid content was determined as per the procedure described by Pleshkov. For estimating free ascorbic acid 10 ml of prepared extract was taken in a conical flask. Five ml 5% KI, 2 ml of 2% starch solution, 2 ml glacial acetic acid was added to the extract. Finally it was titrated with 0.001N KIO₃ solution. Free ascorbic acid was quantified by using the standard formula.

Statistical analysis
The collected data on various parameters were statistically analyzed using MSTAT-C program and the significance was tested by ANOVA. The means of different parameters were compared by Duncan's Multiple Range Test (DMRT) at 1% or 5% level of probability.

Source of Information: International Journal of Biosciences | IJB |; ISSN: 2220-6655 (Print) 2222-5234 (Online); Vol. 5, No. 6, p. 81-86, 2014

Article Link (Online Journal): http://www.innspub.net; http://dx.doi.org/10.12692/ijb/5.6.81-86

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

On the basis of the results of the present study it can be concluded that broccoli produced maximum shelf life (19.67 days) at 4⁰C whereas maximum ascorbic acid (37.33 mg/100g) after 4 days of storage at 4⁰C. That means low temperature and low nitrogen fertilizer produce higher shelf life and high ascorbic acid.

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