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The Effect of Hot Water Treatment and Chitosan Coating on Broccoli
(Brassica oleracea L.) Florets
Siti Balqis Binti Bahron Bahar
Supervisor: Dr. Nor Idzwana Binti Mohd Idris
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Broccoli have excellent nutritional values but have a short of shelf life within 3 to 5
days. In this study will examine which treatment is the best to prolong the shelf life
of broccoli. There are four treatment that treat with broccoli (treatment 1=control,
treatment 2= dipped in hot water 47°C, treatment 3=chitosan coating 0.02% and
treatment 4=hot water treatment plus chitosan). The result for the 5 parameter are
significant. Broccoli that treated with hot water treatment reduce loss of green colour
compared to control that faster turn to yellow. The broccoli that are treated with
0.02% of chitosan show the high percentage of weight loss compared to other
treatment. The chitosan coating is a kind of treatment that can extend the shelf life
and inhibit the growth of bacteria. Hot water treatment also can extend the shelf life
by delayed the yellowing and deterioration of broccoli.
1072 | UMT UNDERGRADUATE RESEARCH DAY 2018