Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
Treatment at 50 °C for 3 min delayed broccoli senescence during storage at 20 °C. Control heads present higher weight loss in comparison to head treated at 50 °C for 3 min. Control heads looked yellow, while treated samples retained most of their green colour after 5 days. Control heads showed lower total and soluble protein and total soluble sugars after 3 and 5 days.