ABSTRACT
Several treatments have been used to reduce the amounts of these objectionable volatiles in broccoli stored under modified atmospheres, including dipping the vegetable in caraway (Carum carvi) seed extract, tertiary butylhydroquinone (TBHQ), ascorbic acid (500 ppm), phosphoric acid (0.1 M), and sodium hydroxide (0.01 M) (5). Although all these treatments reduced the sulfurous aroma intensity, the alkaline treatment had the highest effect on the intensity and on suppressing the formation of dimethyl disulfide. Obenland and Aung (6) found that the formation of DMDS and MT in intact broccoli florets could be enhanced 2.8 times over the control by the infiltration of S-methyl cysteine sulfoxide prior to anaerobiosis, and nearly eliminated by infiltration of hydroxylamine (a cystine lyase inhibitor).
