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Use of Natural Cytokinins to Extend the Storage Life of Broccoli (Brassica oleracea, Italica Group)
1
Abstract
Two natural cytokinins, zeatin and dihydrozeatin, were effective in preserving broccoli appearance and chlorophyll content. Single treatments with 100 ppm aqueous solutions of the 2 compounds, followed by storage at 13°C, permitted storage life of 5 days for zeatin- and 4 days for dihydrozeatin-treated samples of broccoli. Repeated treatments with these compounds increased broccoli storage life to 6 days at 13°C, approaching the apparently limiting value of 7 days conferred by the synthetic cytokinin, 6-benzylamino purine (25 ppm). Broccoli without cytokinin treatment remained salable for only 2 days at 13°C. Visual scores for color were linearly related to chlorophyll concentration.