Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration Original Research Article

Broccoli florets and stems tissues were dehydrated before being stored at different temperatures, namely 5, 15, 25 and 40°C. During storage, water sorption capacity (WSC) of broccoli samples was measured at different storage periods through rehydration of broccoli samples at 55°C. WSC values largely depended on both the storage temperature and the storage time. Throughout storage, maximum WSC values corresponded to broccoli samples stored at 5°C, whereas minimum WSC values were found for samples stored at 40°C. The latter samples exhibited a marked decrease in WSC values after an initial storage period between 15 and 60 days, in comparison to samples stored at lower temperatures. This corresponded to a significant degradation of cell wall material (CWM), in particular pectic polysaccharides. Structural and compositional modifications of CWM detected during that initial period of storage could be confirmed using FTIR analysis.