This work was done to study the effect of storage temperature and fifm-head
wrapping on the postharvest appearance and compositional quality cranges of
F,017S and Landmark broccoli cuftlvars. Wrapped and unwrapped samples were
stored at refrigerated storage (OOC or 5°C and 90-95 % RH) or at room temperature
(about 20·C and 60 % RH). The !aller samples were monitored daily whi e batches
stored at O·C and 5°C were sampled at 5 days intervals, including one day at retail
conditions (1S·C). Changes in weight loss. visual quality and chlorophyll. as~rbic acid
and protein contents were used to access broccoli deterioration. The results show that
higher temperatures accelerated the rate of deterioration of stored sa"1ples. Film
wrapping was effective in retarding loss of quality throughout the storage period. and
helped in retarding deterioration when temperature cannot be maintained near OOC.
Wrapped Landmark held at O·C was the best treatment for long-term main enance of
quality. whereas unwrapped F,0175 held at room temperature was the worst.