Postharvest precooling is crucial for delaying yellowing of broccoli efficiently removing field heat. In this experiment, a numerical model for ice water precooling broccoli was established, and based on this, the main precooling parameters were optimized. Furthermore, the appropriate concentration of salicylic acid (SA) in the process of ice water integrated with SA precooling was determined. Through numerical simulation and experimental validation, the ice water precooling treatment with a 30 % ice volume fraction and a 1:1 mass ratio of ice water to broccoli was identified as optimal for achieving the best precooling uniformity and meeting the specified temperature requirements. Application of 2 mmol L-1 SA integrated with ice water precooling treatment effectively delayed yellowing, and maintained the apparent quality of broccoli, manifested as a higher h° value (chromaticity value) and chlorophyll content, a lower yellowing index. The shelf life of the treated broccoli was extended by 3 d

中文翻译：

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冰水掺入水杨酸西兰花预冷数值模型的建立及其对西兰花表观品质的影响


采后预冷对于延缓西兰花的黄化、有效去除田间热量至关重要。本实验建立了冰水预冷西兰花数值模型，并在此基础上对主要预冷参数进行了优化。此外，还确定了冰水与 SA 预冷相结合的过程中水杨酸 （SA） 的适当浓度。通过数值模拟和实验验证，冰体积分数为 30% 且冰水与西兰花质量比为 1：1 的冰水预冷处理被确定为实现最佳预冷均匀性和满足指定温度要求的最佳选择。施用 2 mmol L-1 SA 联合冰水预冷处理有效延缓了西兰花黄变，保持了西兰花的表观品质，表现为较高的 h° 值（色度值）和叶绿素含量，较低的黄变指数。处理后的西兰花的保质期延长了 3 天