Figure 1.

Biochemical analysis of changes in postharvest broccoli. a, Fatty acid levels were measured by gas liquid chromatography in broccoli florets removed from heads that had been stored for different times at room temperature (up to 4 d) or at 4°C (up to 18 d). Total fatty acids, linolenic (18:2), and linoleic (18:3) per gram fresh weight were measured, and the data shown are the result of two different experiments (where n = 3 for each experiment) and include se bars. b, Lipid peroxidation products LHPO and TBARMs were measured in broccoli florets removed from heads that had been stored at room temperature or at 4°C. Results shown with se bars and from two different experiments (where n = 3 for each experiment). c, Chlorophyll and protein levels were measured in broccoli florets removed from heads that had been stored at room temperature or at 4°C (n = 3 ± se). Chlorophyll levels are measured as μg/g fresh weight shown on the axis on the left, and protein levels were measured as mg/g fresh weight shown on the axis on the right.