Vegetables Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Head diameter and compactness; all florets (beads) should be closed.
Good quality broccoli should have dark or bright green closed florets. The head should be compact (firm to hand pressure), with a cleanly cut stalk of the required length. There should be no yellow florets and there should be no discoloration on the stem bracts.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Low temperature is extremely important to achieve adequate shelf-life in broccoli. A temperature of 0°C (32°F) is required to optimize broccoli storage life (21-28 days). Heads stored at 5°C (41°F) can have a storage life of 14 days; storage life at 10°C (50°F) is about 5 days. Broccoli is usually rapidly cooled by liquid-icing the field-packed waxed cartons. Hydrocooling and forced-air cooling also can be used, but temperature management during distribution is more critical than with iced broccoli.
Optimum Relative Humidity
Broccoli heads have relatively high respiration rates:
The respiration rates of florets are slightly more than twice the rates of the intact heads.
Responses to Ethylene
Broccoli is extremely sensitive to exposure to ethylene. Floret yellowing is the most common symptom. Exposure to 2 ppm ethylene at 10°C (50°F) reduces shelf-life by 50%.
Broccoli can be benefitted by 1-2% O2 with 5-10% CO2 atmospheres at a temperature range of 0-5°C (32-41°F). Although under controlled conditions such low O2 levels extend shelf-life, temperature fluctuations during commercial handling make this risky as broccoli can easily produce offensive sulfur-containing volatiles. As a result, a high rate of air exchange is recommended in standard marine container shipments of broccoli. Most modified atmosphere packaging for broccoli is designed to maintain O2 at 3-10% and CO2 at about 7-10% to avoid the development of these undesirable off-odor volatiles.
Temperature & Controlled Atmosphere Photos
Physiological and Physical Disorders
Use of Materials
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The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.