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| Effect of Anti-transpiration Agents on the Water Loss in Broccoli during Storage |
| Yu Ping1; Amada Able2 |
| 1College of Food; Biotechnology and Environmental Eng ineering; Hangzhou University of Commerce; 310035; 2 Australia Quee nsland Horticulture Institute |
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Abstract Broccoli was used for studing the effect of four anti -transpiration agents - paraffin，CO2 humic acid and sucrose ester，on water loss and pressure potential during storage. The results indicated that humic acid diluted by 50-fold and 8% CO2+92% N2 significantly decrease water loss of broccoli and obviously enhance the shelf life of broccol i.
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Received: 28 December 2000
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