Abstract

The study was conducted at Jashore Sadar Upazila, Bangladesh during 2019-20 and 2020-21 to evaluate the effects of organic and inorganic nutrient sources on yield, quality and shelf life of broccoli through Randomized Complete Block Design with three replications and ten treatments which were: T1 = Soil test based 100% NPK, T2 = Vermicompost 4 t ha-1 + soil test based 50% NPK, T3 = Vermicompost 2 t ha-1 + 100% NPK, T4 =Tricho-compost 2 t ha-1 + 100% NPK, T5=FYM 6 t ha-1 + 100% NPK, T6 = Tricho-compost 4 t ha-1 + 50% NPK, T7 =FYM 12 t ha-1 + 50% NPK, T8= Vermicompost 1 t ha-1 + 125% NPK, T9= Tricho-compost 1 t ha-1 + 125% NPK, T10= FYM 3 t ha-1+125% NPK. Completely Randomized Design was designed to determine the shelf life of broccoli with three replications considering three factors; (i) Organic and inorganic nutrient sources; (ii) storage materials at room temperature (iii) storage materials at cold storage. Findings revealed that treatment T3 produced significantly maximum marketable curd yield 30.57 and 30.23 t ha-1 and the highest Benefit Cost Ratio (3.70 and 3.66) in the respective years. The treatment T2 effectively increased post-harvest quality attributes and also recorded the highest shelf life 8.36 and 8.55 days at room temperature (14-240 C with RH 60-65%), 26.33 and 27.25 days at cold storage (4° C with RH 90-95%) condition using High -Density Polyethylene (HDP; 15 micron) vacuum pack during the years of 2019-20 and 2020-21 respectively.

Keywords:Broccoli, Quality, Shelf life, Tricho-compost, Vermicompost, Yield.

Received: 30 March 2022 / Revised: 9 May 2022 / Accepted: 24 May 2022/ Published: 6 June 2022

Contribution/ Originality

This study is one of very few studies which have investigated to evaluate pre-harvest foliar application effects of mineral nutrients on yield, quality and shelf life of broccoli. As a new concept, the study is original.

1. INTRODUCTION

Broccoli is one of the most important high value and nutrient rich vegetables of Cole crops belongs to the family Brassicaceae. Broccoli has a reputation as a supper food and it is known to be a healthy and delectable vegetable which is wealthy in many supplements. Broccoli is a nutritional powerhouse full of vitamins, minerals, fibers and antioxidants that support many dimensions of human health [1-3]. Broccoli is also considered a low Glycemic Index (GI=10) wonder food for diabetics [4]. Global production of broccoli was 27 million tons in 2019. Out of this, 73% broccoli production accounted by China and India. The rest of production supplemented by USA, Mexico, Spain, Italy, Turkey, Bangladesh, Poland and France [5]. Farmers of Bangladesh are very much interested to produce and extent broccoli for its high value.

Application of balanced fertilizers is essential to produce high quality and potential yield of broccoli for getting maximum returns [6]. Most of the farmers in Bangladesh are not aware of the use of balanced fertilizers and they produce different vegetables without maintaining proper dose of fertilizers to test the soil. Generally, to get higher yield the farmers are indiscriminately using chemical fertilizers without addition of sufficient quantities of organic manures which are responsible for the improvement of soil health including vegetables high value and shelf life [7]. Only chemical fertilizers may accelerate the crops yield initially but it has adverse effects later on Gupta, et al. [8]. On the other hand, organic manure has the capability to meet up the need based essential plant nutrients for maintain the quality attributes as well as improved properties of soil health [9]. Organic manures viz., Tricho-compost, Vermicompost and FarmYard Manure (FYM) which are able to maximize the crop’s yield and protect from devastating pests and environmental pollution resulting researchers interest on the use of organic manures avoiding synthetic chemicals. Therefore, use of organic fertilizers combined with inorganic fertilizers leads to higher yield, better quality, and increased shelf life and also improves soil health.

Preservation capability of broccoli is comparatively poor than other Cole crops like cauliflower. Yellowing is the main problem in post-harvest life of broccoli which leads to poor marketability due to consumer dislike [10]. Farmers are not aware about the shelf life of broccoli. They apply huge amount of chemical fertilizers and pesticides often overdoses, more frequencies and even mixing of two or more chemicals as cocktail formulation to achieve better yield during production [11]. Consequently, the storage longevity of broccoli reduces spontaneously. In this circumstance, it is essential to improve post- harvest quality and lingering the shelf life of the said crop. The investigator opined that application of appropriate organic manures viz. Vermicompost, Tricho-compost and Farm Yard Manure (FYM) in combination with chemical fertilizers is one of the best options to maintain the shelf life of broccoli. Packaging materials help not only to keep these vegetables from drying out but also to preserve nutritive value, flavour, texture and color [12]. Polyethylene bag delayed color change due to synchronized effect of increased humidity and fluctuated atmosphere composition [13]. Vacuum pack with low temperature (storage at 40 C with 95% RH) is the effective technique to maintain the shelf life of broccoli [14]. Hence, this study also focuses on low cost technology like, Low- Density Polyethylene (LDP; 35 micron) bag, High -Density Polyethylene (HDP; 15 micron) vacuum pack, 2% egg shell powder and 2% ascorbic acid solution to sustain the shelf life of broccoli both at room temperature and cold storage condition. Very few investigators studied partially on the above context. Considering above all, the investigator would like to take an in -depth study on "The effects of Organic and Inorganic Sources of Nutrient on Yield, Quality and Shelf life of Broccoli".

2. MATERIALS AND METHODS

The field study was conducted in the Rabi seasons at Chanchra, Jashore Sadar Upazila, Jashore, of Bangladesh during the years 2019-20 and 2020-21. Randomized Complete Block Design (RCBD) had been followed including ten treatments and three replications which were; T1 = Soil test based 100% NPK, T2 = Vermicompost 4 t ha-1 + soil test based 50% NPK, T3 = Vermicompost 2 t ha-1 + 100% NPK, T4 =Tricho-compost 2 t ha-1 + 100% NPK, T5=FYM 6 t ha-1 + 100% NPK, T6 = Tricho-compost 4 t ha-1 + 50% NPK, T7 =FYM 12 t ha-1 + 50% NPK, T8= Vermicompost 1 t ha-1 + 125% NPK, T9= Tricho-compost 1 t ha-1 + 125% NPK, T10= FYM 3 t ha-1+125% NPK. The soil test based synthetic fertilizers was: N115 P30 K75S20Zn3B1kgha-1. ‘Green Crown’ variety of broccoli was used for conducting the field experiment. Before sowing on the nursery bed, seeds were treated by Thiram @ 2.5 g per kg of seeds. Healthy and appropriate age of seedlings (21 days) had been transplanted to the experimental plots of size 3mÍ2m at spacing of 50 cmÍ40 cm as per layout on the 20th November 2019 during the first year and 16th November 2020 during the second year. According to treatment half of organic manures (Vermicompost, Tricho-compost and FYM) including TSP, Gypsum, zinc sulphate (Mono) and Boric acid had been used as basal in the respective plots. Rests of organic manures were incorporated in the pits prior to plant seedlings. Urea and Mop fertilizers were used as equal three splits at 15, 30 and 45 days after transplanting and mixed well. Improved intercultural operations were pursued well in all the research plots. The crop was irrigated and managed pests through biological methods meticulously. Broccoli curds were harvested before the buds opened on 22-29 January 2020 during the first year and 17-25 January 2021 during the second year respectively. The observation associated with yield and its contributing characteristics (curd length and diameter, marketable curd weight (g), marketable yield t ha-1 recorded taking five plants randomly each experimental plot in each replication.

Quality indices of broccoli viz. colour, compactness and texture were detected in fresh and stored condition. The numerical ratings for broccoli quality indices detected were quantified on a scale from 1 to 5 point hedonic scales [15] as per Table 1.

Table 1. Description of numerical ratings for broccoli quality (According to 1 to 5 point hedonic scale [15]*.

Scale	Ranges of Scores	Rating for Quality attributes of broccoli
Scale	Ranges of Scores	Color	Compactness	Texture
1	4.50-5.00	Dark green	Very compact	Highly crispy
2	3.50-4.49	Green	Compact	Crispy
3	2.50-3.49	Light green	Medium compact	Moderately crispy
4	1.50-2.49	Light yellow	Slightly loose	Soft
5	1.00-1.49	Very yellow	Loose	Very soft

Note: *Refer to Table 1 for rating and indicating quality of broccoli.

In order to determine different nutrients content in fresh and stored broccoli curd, samples of each treatment were analyzed in the laboratory of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh. The standard methods were used to determine Vitamin C [16], Anti-oxidants DPPH free radical scavenging activity [17] and Phenols [18] respectively. To ascertain the shelf life for the said crop the following experimental design and methodology was followed as per the Figure 1.

Figure 1. Flow chart of the details of the experimental design for shelf life evaluation.

The recorded data of various characters were analyzed with the help of Statistical Tool for Agricultural Research (STAR) Program and the mean values of all the treatments had been adjudged by Tukeye's test at 5% level of probability for interpretation.

3. RESULTS AND DISCUSSION

3.1. Yield Attributing Characteristics and Yield

3.1.1. Curd Length and Diameter

The perusal of data Table 2 revealed that maximum curd length 20.47 and 20.36 cm, curd diameter 21.63 and 21.56 cm were observed in the treatment T3 (Vermicompost 2 t ha-1+ soil test based 100% NPK) as compared to other treatments in the year of 2019-20 and 2020-21 respectively. Whereas, minimum curd length 11.33 and 11.39 cm and curd diameter 12.36 and 12.25 cm were recorded in treatment T10 (Farm Yard Manure 3 t ha-1+ soil test based 125% NPK) during 2019-20 and 2020-21 years respectively. As a result of increased the rate of photosynthesis and carbohydrates accumulation in the curd which accelerated length and diameter due to the synergistic action of different nutrient sources mentioned above. These findings corroborate with the findings of Lodhi, et al. [19] and Dash, et al. [20] in broccoli and Bhowal, et al. [21] in cauliflower.

3.1.2. Marketable Curd Weight per Plant

The perusal of data (Table 1 and 2) revealed that marketable maximum curd weight per plant 611.46 and 604.45 g were recorded in the treatment T3 (Vermicompost 2 t ha-1+ soil test based 100% NPK) as compared to other treatments in the year of 2019-20 and 2020-21 respectively. Whereas, marketable minimum curd weight per plant 328.70 and 325.15 g were noted in T10 (Farm Yard Manure 3 t ha-1+ soil test based 125% NPK) during 2019-20 and 2020-21 years respectively. This might have been the better performance on potential vegetative growth which influenced in the deposition of more carbohydrates accumulation in curd and synergistic action of different nutrient sources. These findings corroborate with the findings of broccoli [22, 23] and cauliflower [21].

3.1.3. Marketable Curd Yield

The perusal of data in Table 2 revealed that significantly maximum marketable curd yield 30.57 and 30.23 t ha-1 were observed in the treatment T3 (Vermicompost 2 t ha-1 +100% NPK) followed by T4 (Tricho-compost 2 t ha-1+100% NPK) with marketable curd yield 28.25 and 28.15 t ha-1, T5 (FYM 6 t ha-1+100% NPK) with marketable curd yield 26.28 and 26.43 t ha-1, T1 (Soil test based 100% NPK) with marketable curd yield 24.52 and 23.76 t ha-1, T2 (Vermicompost 4 t ha-1 +soil test based 50% NPK) with marketable curd yield 22.36 and 21.67 t ha-1, T6 (Tricho-compost 4 t ha-1 +50% NPK) with marketable curd yield 20.76 and 20.54 t ha-1, T7 (FYM 12 t ha-1+50% NPK) with marketable curd yield 19.59 and 19.43 t ha-1, T8 (Vermicompost 1 t ha-1+125% NPK) with marketable curd yield 18.16 and 17.86 t ha-1, T9 (Tricho-compost 1 t ha-1+125% NPK) with marketable curd yield 17.56 and 17.33 t ha-1 in the year of 2019-20 and 2020-21 respectively. Whereas, minimum marketable curd yield 16.43 and 16.26 t ha-1 were noted in treatment T10 (FYM 3 t ha-1+125% NPK) in the year of 2019-20 and 2020-21 respectively. This might have been the better performance on potential vegetative growth which influenced in the deposition of more carbohydrates accumulation in curd and synergistic action of different nutrient sources helped to meet up need based essential nutrients to plants and enhanced the rate of photosynthesis during growth and development of the broccoli bunches and consequently produced maximum marketable curd yield. These findings corroborate with the findings of broccoli [22-24] and cauliflower [21].

3.4. Quality Attributes

3.4.1. Physioco-Chemical Analysis of Fresh Broccoli

3.4.1.1. Sensory Evaluation of colour, Compactness and Texture

The perusal of data in Table 3 revealed that maximum colour rating 4.97, 4.79, compactness rating 4.85,4.77, texture rating 4.75 and 4.67 were detected in the treatment T2 (Vermicompost 4 t ha-1 +soil test based 50% NPK in the year of 2019-20 and 2020-21 respectively. Whereas, minimum colour rating 3.53, 3.44, compactness rating 3.25, 3.19, texture rating 3.39 and 3.25 were noted in treatment T1 (Soil test based 100% NPK) in the year of 2019-20 and 2020-21 respectively. This finding corroborates with [10].

Table 2. Effects of organic and inorganic sources of nutrient on yield attributes and yield of broccoli.

Treatment	Curd length (cm)		Curd diameter (cm)		Marketable curd weight per plant (g)		Marketable curd yield (t ha-1)
Treatment	2019-20	2020-21	2019-20	2020-21	2019-20	2020-21	2019-20	2020-21
T1	16.45abc	16.39abc	17.57abcd	17.42abc	490.33abcd	475.17abc	24.52abcd	23.76abc
T2	14.67abc	14.55abc	15.75bcd	15.66abc	447.14abcd	433.34abc	22.36abcd	21.67abc
T3	20.47a	20.36a	21.63a	21.56a	611.46a	604.55a	30.57a	30.23a
T4	18.23ab	18.07ab	19.56ab	19.48ab	565.05ab	563.01ab	28.25ab	28.15ab
T5	17.25abc	17.33abc	18.45abc	15.88abc	525.65abc	528.69abc	26.28abc	26.43abc
T6	14.33abc	14.25abc	15.39bcd	15.25abc	415.12bcd	410.73abc	20.76bcd	20.54abc
T7	13.76bc	13.69bc	14.27bcd	14.22bc	391.79bcd	388.61bc	19.59bcd	19.43bc
T8	12.63bc	12.36bc	13.53cd	13.46bc	363.11cd	357.24bc	18.16cd	17.86bc
T9	12.49bc	12.33bc	13.48cd	13.37bc	351.17cd	346.57c	17.56cd	17.33c
T10	11.33c	11.39c	12.36d	12.25c	328.70d	325.15c	16.43d	16.26c
SEm	1.72	1.76	1.51	1.92	54.22	58.90	2.71	2.95
LSD(P=0.05)	0.10	0.09	0.01	0.28	0.05	0.12	0.05	0.12

Note: Means in the column followed by different letter(s) differed significantly by DMRT at (P=0.05) level of significance. Here, T1 = Soil test based 100% NPK, T2 = Vermicompost 4 t ha-1 + soil test based 50% NPK, T3 = Vermicompost 2 t ha-1 + 100% NPK, T4 =Tricho-compost 2 t ha-1 + 100% NPK, T5= FYM 6 t ha-1 + 100% NPK, T6 = Tricho-compost 4 t ha-1 + 50% NPK, T7 =FYM 12 t ha-1 + 50% NPK, T8= Vermicompost 1 t ha-1 + 125%NPK, T9= Tricho-compost 1 t ha-1 + 125% NPK, T10= FYM 3t ha-1+125% NPK.

Table 3. Quality indices of fresh broccoli as influenced by organic and inorganic sources of nutrient.

Treatment	Quality indices of fresh broccoli
	Color rating score		Compactness rating score		Texture rating score
	2019-20	2020-21	2019-20	2020-21	2019-20	2020-21
T1	3.53 d	3.44 c	3.25 c	3.19c	3.39 b	3.25 d
T2	4.97 a	4.79 a	4.85 a	4.77 a	4.75 a	4.67 a
T3	4.49 ab	4.41ab	4.33 b	4.26 b	4.45 a	4.21 ab
T4	4.33 bc	4.17 b	4.25 b	4.19 b	3.83 b	3.75 bc
T5	3.95 cd	3.63 c	3.49 c	3.45 c	3.75 b	3.63 cd
LSD (P=0.05)	0.14	0.13	0.01	0.01	0.08	0.09

3.4.1.2. Chemical Analysis of Fresh Broccoli Curds

The perusal of data in Table 4 and 5 revealed that maximum dry matter 16.37%,16.25%, carbohydrates 5.33 g, 5.45 g, vitamin C, 89.54 mg /100 g ,89.73 mg/ 100 g, anti oxidants, 74.29 mg/ 100 g, 75.33 mg/100 g, phenols, 43.69 mg/ 100 g, 45.33 mg/100 g were recorded in the treatment T2 (Vermicompost @ 4 t ha-1 +Soil test based 50% NPK) in the year of 2019-20 and 2020-21 respectively except protein which was maximum noted in treatment T1. (Soil test based 100% NPK). It might be due to synergistic effects of vermcompost with inorganic nutrient sources helped to meet up need based essential nutrients to plants and enhanced the rate of photosynthesis during growth and development of the broccoli bunches and consequently produced maximum dry matter, carbohydrates, vitamin C, antioxidants and phenols in broccoli curd. This finding corroborates with Mohanta, et al. [22]; Singh, et al. [24]; Zaki, et al. [25].

3.5. Physioco-Chemical Analysis of Stored Broccoli

3.5.1. Sensory Evaluation of Colour, Compactness and Texture

The perusal of data in Table 6 revealed that maximum colour rating 4.19, 4.29, compactness rating 3.95, 4.29, texture rating 4.21 and 4.17 were detected in the treatment T2 (Vermicompost 4 t ha-1 +Soil test based 50% NPK) using High -Density Polyethylene (HDP; 15 micron) vacuum pack after 20 days at cold storage (40 C with RH 90-95%) condition in the year of 2019-20 and 2020-21 respectively. Whereas, minimum colour rating 1.77,1.71, compactness rating 2.33,2.47, texture rating 1.81 and 1.99 were noted in the treatment T1 (Soil test based 100% NPK) after 12 days at open place condition within cold storage in the year of 2019-20 and 2020-21 respectively. Similarly, when broccoli curds stored at room temperature (14-240 C with RH 70-75%), maximum colour rating 4.23, 4.33, compactness rating 4.17,4.37, texture rating 3.97 and 4.25 were detected in the same treatment T2 using High -Density Polyethylene (HDP; 15 micron) vacuum pack after 5 days in the year of 2019-20 and 2020-21 respectively. Minimum colour rating 1.63, 1.69, compactness rating 2.25,2.33, texture rating 1.75 and 1.83 were noted in treatment T1 (Soil test based 100% NPK) after 3 days at room temperature (14-240 C with RH 60-65%) condition. This finding corroborates with Chingtham and Banik [10].

Table 4. Effects of organic and inorganic sources of nutrient-on-nutrient content in fresh broccoli curd (2019-20).

Treatment	Dry Matter (%)	Protein (g)	Carbohy- drates(g)	Vitamin c (mg/100g)	Antioxidants (mg/100g)	Phenol (mg/100g)
T1	10.49 c	2.69 a	2.85 c	70.33 c	57.13 c	28.55 c
T2	16.37 a	2.17 c	5.33 a	89.54 a	74.29 a	43.69 a
T3	13.45 b	2.55 ab	4.05 b	81.79 b	67.33 b	38.47 ab
T4	12.33 bc	2.43 abc	3.49 bc	79.46 b	65.46 b	36.65 b
T5	12.17 bc	2.35 bc	3.27 bc	77.13 bc	64.24 b	36.49 b
SEm	1.09	0.1237	0.4001	3.13	3.01	2.84
LSD(P=0.05)	0.66	2.46	0.21	0.34	0.59	0.87

Table 5. Effects of organic and inorganic sources of nutrient on nutrient content in fresh broccoli curd (2020-21).

Treatment	Dry Matter (%)	Protein (g)	Carbohydrates(g)	Vitamin C (mg/100g)	Antioxidants (mg/100g)	Phenol (mg/100g)
T1	10.45 c	2.68 a	2.83 c	70.26 c	56.75 c	28.48 c
T2	16.25 a	2.23 c	5.45 a	89.73 a	75.33 a	45.33 a
T3	13.36 b	2.49 ab	4.08 b	82.17 b	69.27 ab	38.66 b
T4	12.45 bc	2.38 bc	3.53 bc	79.25 b	65.56 b	36.47 b
T5	12.09 bc	2.27 c	3.25 bc	77.33 bc	64.45 b	36.13 b
SEm	0.9095	0.0852	0.4001	3.12	3.10	2.84
LSD(P=0.05)	0.24	0.43	0.15	0.30	0.37	0.46

3.5.2. Chemical Analysis of Post-Storage Broccoli Curds at Maximum Shelf-Life Stage

A cursory glance of Table 7 and 8 revealed that maximum appreciable amount of nutrients viz. carbohydrates 5.25 g, 5.23 g, vitamin C 86.33 mg/100 g, 83.13 mg/100 g, antioxidants 70.27 mg/100 g, 67.88 mg/100 g, phenols 41.66 mg/100 g and 41.16 mg/100 g were found to be retained in the treatment T2 (Vermicompost 4 t ha-1 +Soil test based 50% NPK) along with High -Density Polyethylene (HDP; 15 micron) vacuum pack at cold storage condition (40 C with RH 90-95%) up to maximum 26.33 and 27.25 days in the year of 2019-20 and 2020-21 respectively which is less than the nutrients 1.50%, 3.58%, 5.41% and 4.65% respectively in fresh broccoli curds as mentioned in table 4 in the year of 2019-2020 and 4.04%,7.36%, 9.89% and 9.20% respectively less than the nutrients in fresh broccoli curds as mentioned in table 5 in the year of 2020-2021.

Table 6. Effects of pre-harvest application of organic and inorganic nutrient sources and storage condition along with each level of storage materials on nutrients content in broccoli curd at maximum shelf life stage (2019-2020).
A) Using Low -Density Polyethylene (LDP; 35 micron) bag.

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

9.05c

2.56a

2.69c

61.43c

46.13c

21.57c

9.25c

2.59a

2.75c

63.27c

49.34c

22.78c

15.03a

2.03c

5.03a

81.45a

66.47a

38.25a

16.05a

2.11c

5.19a

83.58a

67.42a

39.35a

12.15b

2.41ab

3.85b

72.26b

58.36b

33.27ab

12.93b

2.44ab

3.87b

74.86b

60.33b

33.78ab

10.95bc

2.26bc

3.19bc

70.34b

55.63b

31.53b

11.75bc

2.30bc

3.31bc

72.51b

58.21b

31.81b

10.33bc

2.15bc

2.91c

68.29bc

55.77b

29.55b

11.03bc

2.23bc

3.05bc

70.19bc

58.79b

30.83b

LSD (P=0.05)

0.52

1.79

0.24

0.27

0.20

0.43

0.26

3.31

0.21

0.24

0.44

0.49

B) Using High -Density Polyethylene (HDP; 15 micron) vacuum pack.

Treatment

Nutrients content
At room temp.(14-24 0C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

9.25c

2.61a

2.73c

63.31c

49.25c

23.36c

10.41c

2.63a

2.79c

66.25

52.36c

25.53c

15.13a

2.09c

5.14a

83.26a

68.23a

39.47a

16.31a

2.14c

5.25a

86.33

70.27a

41.66a

12.26b

2.46ab

3.93b

74.37b

60.56b

34.35ab

13.38b

2.49ab

4.01b

77.65

63.23b

36.41ab

11.07bc

2.32bc

3.31bc

72.14b

58.37b

32.36b

12.28bc

2.36abc

3.39bc

75.36

61.16b

34.52b

10.64bc

2.23bc

3.05bc

70.33bc

58.63b

30.63b

12.09bc

2.29bc

3.21bc

73.12

61.77b

33.56b

LSD (P=0.05)

0.60

2.20

0.22

0.27

0.33

0.54

0.65

3.20

0.22

0.26

0.47

0.57

C) Treated with 2% egg shell powder solution.

Treatment

Nutrients content at room temp.(14-240 C with RH 60-65%)

Nutrients content at cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

8.75c

2.51a

2.61c

59.32c

43.56c

19.46c

9.09c

2.57a

2.69c

61.35c

47.16c

20.45c

13.63a

1.95c

4.93a

79.36a

64.13a

36.37ab

15.75a

2.08c

5.05a

81.36a

65.75a

37.52a

10.25b

2.36ab

3.75b

70.15b

56.21b

31.16b

12.27b

2.41ab

3.75b

72.73b

58.47b

31.73ab

10.47b

2.18bc

3.03bc

68.27b

52.47b

29.37b

11.15bc

2.24bc

3.17bc

70.25b

56.33b

29.64b

9.65bc

2.07c

2.81c

66.35bc

52.33b

26.45b

10.83bc

2.17bc

2.95bc

68.36bc

56.76b

28.58b

LSD (P=0.05)

0.02

1.22

0.24

0.27

0.18

0.37

0.30

2.54

0.24

0.26

0.37

0.40

D) Treated with 2% ascorbic acid solution.

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

8.71c

2.49a

2.55c

56.44c

40.25c

18.33c

9.01c

2.55a

2.63c

58.81c

44.91c

18.11c

13.47a

1.91c

4.75a

76.29a

62.17a

35.25a

15.63a

2.05c

4.95a

79.21a

63.92a

35.72a

10.04b

2.33ab

3.61b

67.13b

54.13b

30.13ab

12.17b

2.36ab

3.67b

70.48b

56.33b

29.63ab

10.33b

2.13bc

2.94bc

65.22b

49.56b

28.31b

11.03bc

2.18bc

3.05bc

67.92b

54.14b

27.44b

9.53bc

2.03c

2.67c

63.46bc

49.75b

25.37b

10.75bc

2.11bc

2.88bc

65.91bc

54.55b

26.33b

LSD (P=0.05)

0.03

0.97

0.31

0.29

0.11

0.37

0.31

2.05

0.26

0.23

0.32

0.33

E) Control (at open place).

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c
(mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

6.75c

2.43a

2.35c

53.52c

38.17c

16.46c

7.71c

2.51a

2.56b

56.48c

42.35c

15.72c

11.23a

1.75bc

4.47a

74.13a

60.21a

33.33a

14.51a

1.81c

4.75a

77.34a

61.72a

33.67a

8.16b

2.18ab

3.49b

65.27b

51.33b

28.35ab

11.25b

2.25ab

3.47b

68.31b

54.01b

27.46ab

8.56b

1.35c

2.76bc

63.20b

46.47b

26.61b

10.46b

2.10b

2.93b

65.67b

51.69b

25.19b

8.14b

1.95ab

2.53c

60.73bc

46.63b

23.44b

9.48bc

2.03bc

2.74b

63.62bc

52.04b

23.97b

LSD (P=0.05)

0.06

1.46

86.02

0.40

0.22

0.10

0.37

0.27

0.49

0.36

0.20

0.28

Table 7. Effects of pre-harvest application of organic and inorganic nutrient sources and storage condition along with each level of storage materials on nutrients content in broccoli curd at maximum shelf life stage (2020-2021).
A) Using Low -Density Polyethylene (LDP; 35 micron) bag.

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

8.95c

2.49a

2.66c

60.13c

46.85c

22.07c

9.25c

2.53a

2.71c

61.68c

47.31c

22.42c

14.83a

2.01b

5.19a

82.26a

67.23a

39.25a

16.07a

2.09b

5.23a

83.13a

67.88a

41.16a

11.91b

2.33a

3.81b

73.37b

60.15b

33.13ab

12.90b

2.36ab

3.85b

74.75b

60.64b

34.31b

10.63bc

2.21ab

2.37c

70.25b

57.26b

30.67b

11.59bc

2.25ab

3.21bc

71.39b

56.71b

31.95b

9.69bc

1.51c

3.05bc

68.39b

54.30b

28.25bc

10.95bc

2.17b

3.11bc

69.21b

55.46b

31.13b

LSD (P=0.05)

0.46

0.04

0.07

0.14

0.17

0.34

0.24

4.95

0.18

0.16

0.23

B) Using High -Density Polyethylene (HDP; 15 micron) vacuum pack.

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g

Phenol
(mg/100g

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

9.13c

2.53a

2.71c

62.56c

49.73c

23.15c

10.33c

2.57a

2.77c

65.93c

52.01c

25.43c

15.05a

2.07c

5.26a

84.13a

69.46a

40.73a

16.14a

2.13b

5.31a

86.43a

71.58a

43.26a

12.07b

2.37ab

3.93b

75.47b

62.25b

34.26ab

13.21b

2.41ab

4.03b

78.25b

64.94ab

36.51b

10.80bc

2.27abc

2.45c

72.35b

59.13b

32.35b

12.21bc

2.33ab

3.35bc

75.14b

61.11b

34.25b

10.64bc

2.14bc

3.13bc

70.56b

56.76b

30.47b

11.96bc

2.19b

3.25bc

73.13bc

59.96b

33.63b

LSD (P=0.05)

0.59

3.60

0.07

0.16

0.21

0.33

0.72

4.43

0.18

0.22

0.23

0.32

C) Treated with 2% egg shell powder solution.

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

8.69b

2.43a

2.59c

58.56c

43.75c

20.23c

9.15c

2.49a

2.67c

57.35c

42.81

19.37c

13.45a

1.91c

5.03a

80.13a

65.36a

37.46a

15.83a

2.03c

5.15a

79.81a

64.13

38.98a

10.07b

2.25ab

3.75b

71.25b

58.21b

31.25ab

12.26b

2.33ab

3.79b

71.22b

56.29

32.06b

9.57b

2.13bc

2.30c

68.17b

55.33b

28.36b

11.13bc

2.21abc

3.13bc

67.54b

52.26

29.63b

9.06b

1.44d

2.93bc

66.43b

51.66b

26.17bc

10.77bc

2.14bc

3.03bc

65.23b

50.99

28.53b

LSD (P=0.05)

1.45

0.04

0.08

0.16

0.11

0.33

0.28

4.26

0.18

0.11

0.13

0.17

D) Treated with 2% ascorbic acid solution.

Treatment

Nutrients content
At room temp.(14-240 C with RH 60-65%)

Nutrients content
At cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

8.65b

2.39a

2.56c

55.63c

41.47d

18.55c

8.93c

2.43a

2.59c

55.25c

40.33c

18.65c

13.37a

1.85c

4.96a

77.46a

63.13a

35.47a

15.45a

1.95b

4.92a

79.33a

62.38a

37.65a

10.04b

2.21ab

3.67b

68.23b

55.25b

29.53ab

12.09b

2.23ab

3.67b

69.52b

54.06b

30.56b

9.51b

2.08bc

2.17c

66.16b

50.13bc

27.25b

10.91bc

2.09b

3.03bc

65.69b

49.91b

28.05b

9.02b

1.37d

2.83bc

63.13b

46.37cd

24.36bc

10.47bc

2.03b

2.83bc

63.33b

48.59b

26.85b

LSD (P=0.05)

1.52

0.03

0.08

0.15

0.08

0.37

0.32

3.09

0.25

0.07

0.10

0.20

E) Control.

Treatment

Nutrients content at room temp.(14-240 C with RH 60-65%)

Nutrients content at cold storage (40 C with RH 90-95%)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidants
(mg/100g)

Phenol
(mg/100g)

Dry
Matter (%)

Protein
(g)

CHO
(g)

Vitamin c (mg/100g)

Antioxidant
(mg/100g)

Phenol
(mg/100g)

6.77b

2.35a

2.49c

52.73c

39.43d

17.23c

7.69c

2.38a

2.44c

54.33c

39.15c

16.05c

11.16a

1.73c

4.63a

74.27a

61.25a

33.46a

14.43a

1.83c

4.76a

78.58a

61.33a

35.60a

8.10b

2.15ab

3.59b

65.75b

52.16b

27.57ab

11.35b

2.19ab

3.45b

68.72b

52.96b

28.33b

7.61b

2.04b

2.03c

64.14b

47.27bc

25.35b

10.35b

2.07bc

2.87bc

64.82b

48.76b

25.63b

7.56b

1.31d

2.71bc

60.36b

43.15cd

22.79bc

9.53bc

2.01bc

2.77 bc

62.43b

47.46b

24.35b

LSD (P=0.05)

2.72

0.02

0.13

0.16

0.07

0.49

0.28

1.99

0.29

0.07

0.10

0.17

Similarly, when broccoli curds stored at room temperature (14-240 C with RH 60-65%), the various nutrients viz. carbohydrates 5.14 g, 5.19 g ,vitamin C 83.26 mg/100 g, 82.26 mg/100 g, antioxidants 68.23 mg/100 g, 67.23 mg/100 g, phenols 39.47 mg/100 g and 39.25 mg/100 g remain intact even after the broccoli curds were kept within High -Density Polyethylene (HDP; 15 micron) vacuum pack for a maximum 8.36 and 8.55 days in the same treatment which is less than the nutrients 3.56%, 7.01%, 8.16%, and 9.66% respectively in fresh broccoli curds as mentioned in table 4 in the year of 2019-2020 and 4.77%, 8.32%, 10.75% and 13.41% respectively less than the nutrients in fresh broccoli curds as mentioned in table 5 in the year of 2020-2021. This finding corroborates with Chingtham and Banik [10]; Manisha and Rajkumari [26].

3.6. Shelf Life

The perusal of data in Table 8 and 9 revealed that effects of organic and inorganic sources of nutrient and storage condition along with each level of storage materials significantly influenced on shelf life of broccoli. Maximum shelf life 8.36 and 8.55 days were observed in the treatment T2 (Vermicompost 4 t ha-1 +Soil test based 50% NPK) followed by T3 (Vermicompost 2 t ha-1 +100% NPK) with 5.49 and 5.33 days, T4 (Tricho-compost 2 t ha-1+100% NPK) with 5.33 and 5.25 days, T5 (FYM 6 t ha-1+100% NPK) with 5.17 and 5.27 days, and it were kept in High -Density Polyethylene (HDP; 15 micron) vacuum pack at room temperature (14-240 C with RH 60-65%) condition during the 2019-20 and 2021-21 respectively. Whereas, minimum shelf life 1.85 and 2.33 days were recorded in treatment T1 (Soil test based 100% NPK,) at the same condition during the 2019-20 and 2021-21 respectively. In the same way, at cold storage (40 C with 90-95% RH) condition, maximum shelf life 26.33 and 27.25 days were observed in the treatment T2 (Vermicompost 4 t ha-1 +Soil test based 50% NPK) followed by T3 (Vermicompost 2 t ha-1 +100% NPK) with 23.43 and 22.33 days, T4 (Tricho-compost 2 t ha-1+100% NPK) with 23.43 and 21.56 days, T5 (FYM 6 t ha-1+100% NPK) with 22.68 and 21.75 days, and it were kept in High -Density Polyethylene (HDP; 15 micron) vacuum pack during the 2019-20 and 2021-21 respectively. Whereas, minimum shelf life 12.29 and 12.33 days were recorded in treatment T1 (Soil test based 100% NPK,) at cold storage (40 C with 90-95% RH) condition during the 2019-20 and 2021-21 respectively. This might be due to synergistic effects of organic and inorganic sources of nutrient influenced broccoli longevity through increased nutrients uptake by the plants and enhanced greater development of water conducting tissue which enhanced the shelf life of broccoli. These findings corroborates with the findings of Dhakal, et al. [27].

Maximum shelf life in both the storage conditions within High -Density Polyethylene (HDP; 15 micron) vacuum pack might be due to its sophisticated techniques which delayed and protected the physiological deterioration of broccoli curd. Within High -Density Polyethylene (HDP; 15 micron) vacuum pack having more control over the gas exchange with the surrounding air, the levels of CO2 and O2 around the produce might have further slowed down conversion of starch to sugars.

Curds stored in the cold conditions had maintained a greener color and at the same time no chilling injury symptoms, no decay incidence and no rot were observed there. In addition, storage at low temperature reduced the rate of respiration, and delayed senescence during storage of curds. Pre-harvest application of organic and inorganic sources of nutrients in broccoli production and better storage conditions including appropriate use of scientific storage materials like High -Density Polyethylene (HDP; 15 micron) vacuum pack might have protected the chlorophyll degradation and ethylene production. The synchronized effects of the said treatment also might have protected available moisture and minimize the rate of respiration along with strengthening the cell wall in the vegetative parts of broccoli which restricted the yellowing color and reduced weight loss. This might have maintained the shelf life and quality of broccoli. The findings of present investigation in respect of shelf life corroborate with the findings of broccoli [14].

Table 8. Shelf life (days) comparison of storage materials at each level of treatment under different storage condition (2019-20).

Treatments

Shelf life(days) at room temperature (14-24° C with RH 60-65%)

Shelf life(days) at Cold Storage (4° C with RH 90-95%)

Storage materials

LDP bag

HDP Vacuum pack

2% Egg shell power solution

2% Ascorbic acid solution

Control

LDP bag

HDP Vacuum pack

2% Egg shell power solution

2% Ascorbic acid solution

Control

3.75ef

3.93e

2.42fg

2.33fg

1.85g

15.81b

19.20a

14.45bc

13.83c

12.29d

5.67f

8.36e

4.59fg

4.33fg

3.53g

21.70b

26.33a

19.59c

19.57c

14.87d

4.60ef

5.49e

3.67fg

3.61fg

2.33g

20.20b

23.43a

17.17c

16.69c

13.87d

4.37ef

5.33e

3.63fg

3.57fg

2.30g

20.16b

23.39a

17.13c

16.63c

13.79d

4.23ef

5.17e

3.57fg

3.45fg

2.25g

19.42b

22.68a

16.41g

15.90c

12.73d

LSD(P=0.05)

0.0000

Table 9. Shelf life (days) comparison of storage materials at each level of treatment under different storage condition (2020-21).

Treatment	Shelf life(days) at room temperature (14-24° C with RH 60-65%)					Shelf life(days) at Cold Storage (4° C with RH 90-95%)
	Storage materials					Storage materials
	LDP bag	HDP Vacuum pack	2% Egg shell power solution	2% Ascorbic acid solution	Control	LDP bag	HDP Vacuum pack	2% Egg shell power solution	2% Ascorbic acid solution	Control
T1	3.69g	4.33f	2.75h	2.37h	2.33h	15.33b	18.75a	14.33c	13.25d	12.33e
T2	6.33g	8.55f	4.33h	4.25h	3.75i	20.55b	27.25a	19.45c	18.33d	15.31e
T3	4.25g	5.33f	3.75h	3.25i	2.55j	18.47b	22.33a	16.55c	15.75d	13.63e
T4	4.13g	5.25f	3.55h	3.17h	2.51i	17.63b	21.56a	16.25c	15.47d	12.83e
T5	4.05g	5.27f	3.63gh	3.33h	2.35i	17.53b	21.75a	16.31c	15.35d	13.33e
LSD(P=0.05)	0.0000

Note: Means with the same letter are not significantly different, T1 = Soil test based 100% NPK, T2 = Vermicompost 4 t ha-1 +Soil test based 50% NPK, T3 = Vermicompost 2 t ha-1 +100% NPK, T4 =Tricho-compost 2 t ha-1+100% NPK, T5= FYM 6 t ha-1+100% NPK.

3.7. Economic Consideration

Data enumerated in Table 10 and 11 revealed that maximum gross returns of BDT 458550 and 453450 ha-1, net returns 334722 and 329622 ha-1 with BCR 3.70 and 3.66 were observed in the treatment T3(Vermicompost 2 t ha-1 +100% NPK) in the year of 2019-20 and 2020-21 respectively. Whereas, minimum gross returns of BDT 246450 and 243900 ha-1, net returns 132620 and 130070 ha-1 with BCR 2.17 and 2.14 were noted in treatment T10 (FYM 3 t ha-1+125% NPK) in the year of 2019-20 and 2020-21 respectively. The present findings indicate that treatment T3 is the maximum profitable treatment for broccoli production which could generate maximum net income with maximum Benefit Cost Ratio (BCR) This finding corroborates with Shamsunnahar [11]; Sharma, et al. [28].

Table 10. Economic consideration of broccoli production as influenced by pre-harvest application of organic and inorganic nutrient sources (2019-20).

Treatment	Marketable Yield (t ha-1)	Cost of production (BDT ha-1)	Gross returns (BDT ha-1)	Net returns (BDT ha-1)	Benefit Cost ratio (BCR)
T1	24.52	107370	367800	260430	3.43
T2	22.36	136145	335400	199255	2.46
T3	30.57	123828	458550	334722	3.70
T4	28.25	128217	423750	295533	3.30
T5	26.28	116148	394200	278052	3.39
T6	20.76	144922	311400	166478	2.15
T7	19.59	120783	293850	173067	2.43
T8	18.16	117674	272400	154726	2.31
T9	17.56	119866	263400	143534	2.20
T10	16.43	113830	246450	132620	2.17

Table 11 . Economic consideration of broccoli production as influenced by pre-harvest application of organic and inorganic nutrient sources (2020-21).

Treatment	Marketable Yield (t ha-1)	Cost of production (BDT ha-1)	Gross returns (BDT ha-1)	Net returns (BDT ha-1)	Benefit Cost ratio (BCR)
T1	23.76	107370	356400	249030	3.32
T2	21.67	136145	325050	188905	2.39
T3	30.23	123828	453450	329622	3.66
T4	28.15	128217	422250	294033	3.29
T5	26.43	116148	396450	280302	3.41
T6	20.54	144922	308100	163178	2.13
T7	19.43	120783	291450	170667	2.41
T8	17.86	117674	267900	150226	2.28
T9	17.33	119866	259950	140084	2.17
T10	16.26	113830	243900	130070	2.14

Note: Sale rate of broccoli BDT 15/kg. Here, T1 = Soil test based 100% NPK, T2 = Vermicompost 4 t ha-1 + Soil test based 50% NPK, T3 = Vermicompost 2 t ha-1 + 100% NPK, T4 =Tricho-compost 2 t ha-1 + 100% NPK, T5= FYM 6 t ha-1 + 100% NPK, T6 = Tricho-compost 4 t ha-1 + 50% NPK, T7 =FYM 12 t ha-1 + 50% NPK, T8= Vermicompost 1 t ha-1 + 125% NPK, T9= Tricho-compost 1 t ha-1 + 125% NPK, T10= FYM 3 t ha-1+125% NPK.

4. CONCLUSION

The inference of the present investigation that Vermicompost 2 t ha-1 + soil test based 100% NPK performed the best regarding higher yield, gross and net returns with maximum Benefit Cost Ratio (BCR) at grower’s level. Simultaneously, broccoli produced through the application of Vermicompost 4 t ha-1 +Soil test based 50% NPK is the best for consumption and getting anticipated quality attributes of broccoli. In addition, combined use of Vermicompost 4 t ha-1+ Soil test based 50% NPK along with High -Density Polyethylene (HDP; 15 micron) vacuum pack is the significantly effective for maintaining the shelf life of broccoli both at room temperature (14-240 C with RH 60-65%) and at cold storage (40 C with RH 90-95%) condition.

Funding: This study received no specific financial support.

Competing Interests: The authors declare that they have no competing interests.

Authors’ Contributions: All authors contributed equally to the conception and design of the study.

Acknowledgement: The first author acknowledged and deep gratitude to the Department of Agricultural Extension under Ministry of Agriculture, Bangladesh for giving permission to the present study.

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