Index

1. INTRODUCTION

Broccoli is one of the most important high-value and nutrient-rich vegetables of Cole crops belonging to the family Brassicaceae, and has a reputation as a supper food, known to be a healthy and delectable vegetable. Broccoli is a nutritional powerhouse full of vitamins, minerals, fibers, and antioxidants that support many elements of human health (Cartea, Velasco, Obregón, Padilla, & De Haro, 2008; Faller & Fialho, 2009; Yvette, 2012), and is also considered low on the Glycemic Index (GI=10) for diabetics (Nagraj, Anita, Swarna, & Amit, 2020). Global production of broccoli was 27 million tons in 2019, 73% of which was produced in China and India. The rest of production was in USA, Mexico, Spain, Italy, Turkey, Bangladesh, Poland, and France (Food and Agriculture Organization of the United Nations, 2020). 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 for achieving maximum returns (Ahirwar & Nath, 2020). Most of the farmers in Bangladesh are not aware of the use of balanced fertilizers and as such produce vegetables without maintaining proper dosages of fertilizers to test the soil. Generally, in an effort to increase yield, the farmers use chemical fertilizers without addition of sufficient quantities of organic manures which are responsible for the improvement of soil health as well as vegetables’ high value and shelf life (Mal, Chatterjee, & Nimbalkar, 2014). Chemical fertilizers may accelerate the crops yield initially but it has adverse effects later on Gupta, Swami, and Rai (2019). On the other hand, most of the soils in Bangladesh are deficient in essential mineral nutrients such as calcium, boron, zinc, molybdenum and manganese due to crop intensification. Insufficient supply of these essential nutrients in the soil is having a negative impact on the yield, quality, and shelf life of vegetables. In addition to the application of chemical fertilizers in the soil, foliar application of essential mineral nutrients is understood to be very important to overcoming this problem. Foliar application of essential mineral nutrients is the most effective and simplest way to improving the quality and shelf life of broccoli and other vegetables. Among the essential mineral nutrients, especially calcium, boron, zinc, molybdenum and manganese are appropriate for maintaining the quality and shelf life of broccoli. For these reasons, the researcher has included the issue of foliar application of essential mineral nutrients in this study. Preservation capability of broccoli is comparatively poor than other Cole crops like cabbage and cauliflower and farmers are not aware about the impacts of shelf life of any other vegetables. As well as the indiscriminate use of chemical fertilzers, it is known that farmers even mix two or more chemicals as cocktail formulation to achieve better yield. Consequently, the storage quality of broccoli reduces. There appears to be no education storage aspect after harvesting of broccoli and they do not adopt any steps in this regard. So, they used to sell the broccoli at a reduction price on the day of harvesting from the field. It will take time to increase the number of cold storage in Bangladesh, especially for this type of crop. At the grower as well as entrepreneurs level, such problem leads to serious financial loss, therefore it is essential to improve post-harvest quality and extending the shelf life of the crop. The investigator opined that foliar application of essential mineral nutrients is the most effective and simplest way of keeping the quality of broccoli and other vegetables intact while increasing their shelf life. This study also focuses on low cost technology such as Low-Density Polyethylene (LDP; 35 micron) bags, High-Density Polyethylene (HDP; 15 micron) Vacuum pack, 2% egg shell powder, and 2% ascorbic acid solution to enhance shelf life of broccoli both at room temperature as well as in cold storage conditions. Few investigators has partially studied the matter, but in-depth research on the matter remains particularly scarce. Considering the above, the investigator would like to take an in-depth study on "pre-harvest foliar application effects of mineral nutrients on yield, quality and shelf life of broccoli".

2. MATERIALS AND METHODS

The field study was conducted in the Rabi seasons at Jashore Sadar Upazila of Bangladesh during the year 2020-2021. Randomized Complete Block Design (RCBD) has been followed including seven treatments and three replications for the field study which were; T1=control, T2=Ca@o.30%, T3=B@o.30%), T4=Zn@o.30%, T5=Mo@o.30%, T6=Mn@o.30%, and T7=(Ca+B+Zn+Mo+Mn)@o.30%. The soil test-based chemical fertilizers N115P30K75Zn3B1Kgha-1 was applied in all treatments including control plot. The  ‘Green Crown’ variety of broccoli was used for conducting the field experiment. Before sowing on the nursery bed, seeds were treated with Thiram @ 2.5g per kg of seeds. Seedlings at a healthy and appropriate age (21 days) had been transplanted to the experimental plots of size 3m by 2m at spacing of 50cm by 40cm as per the layout on the 16th November 2020. All TSP, Gypsum, Zinc sulphate (mono), and Boric acid had been used as basal in the respective plots. Urea and MOP fertilizers were used as equal three splits at 15, 30 and 45 days after transplanting. Fresh solution of minerals Calcium sulphate(CaSO4), Boric acid(H3BO3), Zinc sulphate(ZnSO4), Ammonium hepta molybdate tetra hydrate((NH4)6Mo7O2.4H2O), and Manganese sulphate (MnSO4) was applied as foliar spray. Spraying was done at 15 days after transplanting and then at 30, 45 and 60 days after transplanting. Improved intercultural operations were pursued in all the research plots. The crop was irrigated and pests were managed through biological methods. Broccoli curds were harvested before the buds opened between 19 and 28 January 2021. The observation associated with yield and its contributing characteristics; curd length and diameter, gross weight of plant (g), gross yield per plot (kg), gross yield ton per hectare, marketable curd weight (g), marketable yield per plot (kg), marketable yield ton per hectare. The results were recorded after taking five plants randomly from each experimental plot in each replication. Quality indices of broccoli were as follows: colour, compactness and texture detected in fresh and stored condition. The numerical ratings for broccoli quality indices were quantified on a scale from 1 to 5 (Ranganna, 1986). In order to determine different nutrient contents 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 methods and procedures which had been used to ascertain the respective nutrient at each level of treatment are as follows:

Dry matter (%): The sample of broccoli curd for each treatment was taken and fresh weight was recorded. The samples were then oven dried at 60ºC for 72 hours and weighed again.

Dry matter was expressed in percentage using the following formula:

Vitamin C(mg/100g): vitamin C content in the curd was determined by diluting the known volume with 3% metaphosphoric acid(HPO3) and titrating with 2, 6-dichlorophenol-indo-phenol solution, until the faint pink colour persisted. The vitamin C (mg/100g) was calculated by the following formula:

Where, a = Vitamin-C content as mg/100g.
b= Titration value for sample.
c=Dye factor =0.125.
d=Volume made up 100ml.
e=aliquot extract.
f= weight of sample.

Protein(g): Protein was determined by using the Kjeldahl method. At first, 0.5-2g samples were taken in a Kjeldahl Digestion unit flask and 6.0g K2SO4,0.4g CuSO4 and added to 20 ml 98% H2SO4. Then, digestion at 4200C for 1 h 30 min. After cooling, 10 ml distilled water was added to hydro-lysates before neutralization and titration with 0.1 N.HCl. The blank solution was made in the same way. The amount of total nitrogen in the curd multiplied with conversion factor of 6.25 in order to determines total protein content. Protein Calculated by the following formula:

Anti-oxidants (mg/100g): Anti-oxidants were determined according to the method of DPPH free radical scavenging activity reported by Brand-Williams, Cuvelier, and Berset (1995). The stock solution of the radical was prepared by dissolving 24 mg DPPH in 100 ml methanol and was kept in a refrigerator until further use. The working solution of the radical was prepared by diluting the DPPH stock solution with methanol to obtain an absorbance of about 0.98 (±0.02) at 517 nm. In a test tube, 3 ml DPPH working solution was mixed with 100 μl curd extract (1 mg/ml) or the standard solution. The absorbance was measured at 517 nm for a period of 30 min. The percent antioxidant or radical scavenging activity was calculated using the following formula:

Where Ac and As are the absorbance of control and sample, respectively. The control contained 100 μl methanol in place of the curd sample.

Phenols (mg/100g): phenols content in curd was estimated according to the method of Slinkard and Singleton (1977). Each curd sample was prepared by dissolving 4.3 mg in 10 ml methanol. The mixture was sonicated for 5 minutes to obtain a homogenized solution. Then, 300 μl of this solution taken in a test tube with 1 ml methanol, 3.16 ml distilled water and 200 μl Folin-Ciocalteu reagent added. After 8 minutes incubation at room temperature, 600 μl sodium carbonate solution (10%) was added and the test tube was covered with aluminum foil and incubated in a hot water bath at 40 °C for 30 minutes. A blank was prepared using the same procedure but replacing the curd extract with an equal volume of methanol. The absorbance of the sample was determined using a UV visible spectrophotometer at 765 nm. The standard curve of Gallic acid was obtained using the same procedure. Phenol content was expressed as μg of Gallic acid equivalents (GAE) per ml, which was calculated using the formula, y =m x+ c where, y is the absorbance at 765 nm and x is the amount of Gallic acid equivalent (μg/ml).
To ascertain the shelf life for the said crop the following methodology was followed:
Statistical design: Completely Randomized Design (CRD).
Number of replication:  3
Flow chart of the details of the experimental design:

Visual and sensory quality, physiological weight loss (PLW), and marketability were observed on a daily basis at room temperature conditions and on a 5-days basis at cold storage condition and cumulative results were recorded. The change of curd color was observed by eye estimation and to ascertain the shelf life of curd both at room temperature and cold storage condition. The recorded data of various characters were analyzed with the help the 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. Benefit-Cost Ratio (BCR) for each treatment was calculated based on the present market prices of inputs and outputs in order to find out the maximum profitable treatment.

3. RESULTS AND DISCUSSION

3.1. Yield and Yield Attributing Characteristics

3.1.1. Curd Length and Diameter 

Table 1 revealed that a maximum curd length 19.45 cm and diameter 21.25 cm were observed in the treatment T7(Ca+B+Zn+Mo+Mn)@o.30% as compared to other treatments. Whereas, minimum curd length 14.33 cm and curd diameter 15.69cm were noted in the control sample. As a result of increased the rate of photosynthesis and carbohydrates accumulation in the curd, length and diameter accelerated due to the synergistic action of different mineral nutrient sources mentioned above. These findings corroborate with the findings of Choudhury and Sikder (2017) in broccoli; Chaudhari, Patel, Tandel, and Vibhuti (2017) in cauliflower.

3.2. Marketable Curd Weight

Table 1 revealed a marketable maximum curd weight 570.20 g recorded in the treatment T7(Ca+B+Zn+Mo+Mn)@o.30%) as compared to other treatments. Whereas, a marketable minimum curd weight 455.07g was noted from T1(control). These findings are in concordance with Singh, Sarvanan, Jalam, and Bhanwar (2016), Choudhury and Sikder (2017) in broccoli; Chaudhari et al. (2017) in cauliflower.

3.3. Marketable Yield

Table 1 revealed a maximum marketable curd yield 28.51 t ha-1 recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by 26.63 t ha-1 in T3 (B@o.30%) and 26.17 t ha-1in T4(Zn@o.30%), whereas, a minimum marketable curd yield 22.75t ha-1 noted in T1 (control).. This might be due to the combined foliar application of Ca, B, Zn, Mo, and Mn in accelerating the advanced physiological functions in plants such as  cell division and elongation, amino acid formation, chlorophyll and protein synthesis, carbohydrate metabolism, sugar translocation, and various enzymatic reactions which led to more carbohydrate accumulation in curds resulting in an increased yield. These findings corroborate with the findings of Singh et al. (2016); Shatis et al. (2018) in broccoli; Chaudhari et al. (2017) in cauliflower.

3.4. Quality Attributes

3.4.1. Physioco-Chemical Analysis of Fresh Broccoli

3.4.1.1. Sensory Evaluation of colour, Compactness and Texture

Table 3 revealed that pre-harvest foliar application effects of mineral nutrient sources significantly influenced the quality attributes (colour, compactness, and texture) of broccoli. Ranganna's (1986), one to five point hedonic scale was produced as follows: maximum colour rating 4.85, compactness rating 4.69, and texture rating 4.81 in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T3 (B@o.30%) with colour rating 4.49, compactness rating 4.54, and texture rating 4.67, and T4 (Zn@o.30%) with colour rating 4.45, compactness rating 4.51, and texture rating 4.58 respectively. Treatment T1 (control), however, produced a minimum colour rating of 3.69, compactness rating of 3.25, and a texture rating of 3.29..This finding corroborates with Li and Gao (2000); Chingtham and Banik (2019).

3.4.2. Chemical Analysis of Fresh Broccoli Curds

3.4.2.1. Dry Matter

Table 4 revealed a maximum dry matter of 15.27% recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T3(B@o.30%) with 14.73% and T4 (Zn@o.30%) with 14.45%, whereas a minimum dry matter of 10.47% was noted in treatment T1(control). Maximum dry matter content in the above treatments might be due to optimum uptake in the vegetative growth related nutrients from the different mineral nutrient sources. The findings of the study related to dry matter content in broccoli curd corroborates with Shatis et al. (2018) in broccoli.

3.4.2.2. Protein

Protein content related data in the Table 4 revealed a maximum protein content of 3.53g recorded in the treatment T5(Mo@o.30%). Minimum protein of 2.49 g was observed from T1(control). This might have been due to the involvement of absorption of nitrogen and nitrogen metabolism which led to higher protein content. This finding of present investigation in respect of protein content in broccoli curd corroborates with the findings of Singh, Singh, Singh, Kumar, and Mohrana (2018) and Sharma (2012) in broccoli.

3.4.2.3. Fats

Table 4 revealed a maximum fats content of 0.4385g was recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T4 (Zn@o.30%) with 0.4357 g and T3 (B@o.30%) with 0.4325g. Minimum fats content of 0.3825g was noted in treatment T1 (control).

3.4.2.4. Carbohydrates

Table 4 revealed a maximum carbohydrates content of 5.25g recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T4(Zn@o.30% with 4.45g and T3(B@o.30%) with 4.13g. Minimum carbohydrates content of 2.89g was noted from treatment T1 (control), possibly due to the better performance on potential vegetative growth and higher metabolic activities which influenced in the deposition of more carbohydrate accumulation in curd due to adequate supply of different mineral nutrients from the said sources. These findings are supported by Sharma (2012) and Singh et al. (2018).

3.4.2.5. Energy

Table 4 revealed a maximum energy of 37.91kcal recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed byT4(Zn@o.30%) with 35.28 kcal and T3 (B @o.30%) with32.19kcal. Maximum energy in the said treatment might be due to accumulated fats in the curd from sources of mineral nutrients broken down into energy molecule Adenosine Triphosphate (ATP), resulting in maximum energy produced in the broccoli curds. Minimum energy of 24.96 kcal was recorded in treatment T1 (control).

3.4.2.6. Vitamin C

Table 4 revealed a maximum vitamin C content of 88.45 mg/100g recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T4 (Zn@o.30%) with86.37 mg/100g and T3 (B@o.30%) with 85.43 mg/100g. A minimum vitamin C content 71.26mg/100g was noted from treatment T1 (control). This could be due to synergistic effects of Ca,B,Zn,Mo and Mn with inorganic nutrient sources that helped to absorbed need-based nutrients to plants and enhanced the rate of photosynthesis during growth and development of the broccoli bunches, leading to a mobilizing of the biosynthesis of ascorbic acid and consequently increased vitamin C in broccoli curd. The findings of the present investigation in respect of vitamin C content in broccoli curd corroborates with the findings of Singh et al. (2016); Choudhury and Sikder (2017); Pankaj, Kujur, and Saravanan (2018) in broccoli.

3.4.2.7. Antioxidants

Table 4 revealed a maximum antioxidant content of 73.43mg/100g recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T4 (Zn@o.30%) with 70.56 mg/100g and T3(B@o.30%) with 68.34 mg/100g, while a minimum antioxidant content 56.23 mg/100g was recorded in treatment T1 (control). This might be due to stimulating effects of mineral sources of nutrients which enhanced biosynthesis of phenol in the curd resulting possessed high-potential activity of antioxidants as compared to other treatments. The findings of present investigation in respect of antioxidant content in broccoli curd corroborates with the findings of Rice-Evans, Miller, and Paganga (1997).

3.4.2.8. Phenols

Table 4 revealed a maximum phenol content of 40.95mg/100g in broccoli curd recorded in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T4 (Zn@o.30%) with 40.15mg/100g and T3 (B@o.30%) with 38.38 mg/100g. Minimum phenol content of 27.39mg/100g was recorded in treatment T1 (control). This finding defends with Zaki, Abdelhafez, El-dewiny, and Camilia (2009) in broccoli florets.

3.5. Physioco-Chemical Analysis of Stored Broccoli

3.5.1. Sensory Evaluation of Colour, Compactness and Texture

Table 5 revealed that pre-harvest foliar application of mineral nutrient sources along with storage materials significantly influenced the quality of the colour, compactness, and texture of broccoli, both at room temperature (14-240c with RH 60-65%) and cold storage (40c with RH 90-95%) conditions. Ranganna’s one to five point hedonic scale produced the following: maximum colour rating of 3.75, compactness rating of 3.87, and texture rating of 3.73 in relation to the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% in the High-Density Polyethylene (HDPE) Vacuum pack after 20 days in cold storage (40c with RH 90-95%) followed by a Low-Density Polyethylene (LDPE) bag with a colour rating of 3.69, compactness rating of 3.75, and texture rating of 3.65 in the same treatment after 15 days in cold storage (40c with RH 90-95%). The minimum colour rating was 1.95, compactness rating 2.05, and texture rating 1.93 for treatment T1 (control) after11 days at open place condition within cold storage.

Similarly, when broccoli curds were stored at room temperature (14-240c with RH 60-65%), the maximum colour had a rating of 3.63, compactness rating was 3.75, and the texture rating was 3.65 in the same treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% within High-Density Polyethylene (HDP; 15 micron) Vacuum packs after 5 days followed by Low-Density Polyethylene (LDP; 35 micron) bag with a colour rating of 3.07, compactness rating of 3.15, and texture rating of 2.95 in the same treatment after 5 days at room temperature (14-240c with RH 60-65%). Minimum colour rating of 1.69, compactness rating of 2.15, and texture rating of 1.39 were noted in treatment T1 (control) after 3 days at room temperature (14-240c with RH 60-65%). This finding corroborates with Chingtham and Banik (2019).

3.5.2. Chemical Analysis of Post-Storage Broccoli Curds

Table 6 revealed that High-Density Polyethylene (HDPE) Vacuum packs in combination with cold storage condition (40c with RH 90-95%) were significantly effective in maintaining the quality of broccoli in keeping its nutrients at maximum shelf life stage. Maximum appreciable amount of nutrients of fats at 0.4375g, carbohydrates at 5.19g, vitamin C at 80.57mg/100g, antioxidants at 71.26mg/100g, and phenols 39.49mg/100g were found to be retained in the treatment T7(Ca+B+Zn+Mo+Mn)@ 0.30% along with High-Density Polyethylene (HDPE) Vacuum packs in cold storage (40c with RH 90-95%) up to a maximum of 24.33 days which is less than the nutrients in fresh brocolli by 0.23%,1.14%, 8.91%, 2.96%, and 3.57% as mentioned in Table 4. Similarly, when broccoli curds were stored at room temperature (14-240c with RH 60-65%), the various nutrients of fats at 0.4317g, carbohydrates at 4.73g, vitamin C at 77.16mg/100g, antioxidants at 66.03mg/100g, and phenols at 37.31mg/100g remained intact even after the broccoli curds were kept within High-Density Polyethylene (HDPE) Vacuum packs for a maximum of 7.25 days in the same treatment which is less than the nutrients in fresh brocolli by 1.55%, 9.90%, 12.76%, 10.08%, and 8.89% as mentioned in Table 4. This finding corroborates with Li and Gao (2000); Chingtham and Banik (2019) and Manisha and Rajkumari (2020).

3.6. Shelf life

Table 7 and 8 revealed that pre-harvest foliar application effects of mineral nutrient sources and storage condition, along with each level of storage materials, had significantly influenced the shelf life of broccoli. The shelf life of broccoli at room condition (14-240c with RH 60-65%) ranged from 1.75 days to 7.25 days. A maximum shelf life of 7.25 days was observed in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T3 (B@o.30%) with 6.13 days, and T4 (Zn@o.30%) with 5.75 days where the brocolli was kept in High-Density Polyethylene (HDP;15 micron) Vacuum packs. A minimum shelf life 1.75 days was noted in the treatment T1 (control) at open place conditions. On the other hand, the shelf life of broccoli in cold storage (40C with 90-95% RH) ranged from 11.33 days to 24.33 days. The maximum shelf life at cold storage 24.33 days was observed in the treatment T7 (Ca+B+Zn+Mo+Mn)@o.30% followed by T3 (B@o.30%) with 23.45 days, T4 (Zn@o.30%) with 22.67 days and it was kept in a High-Density Polyethylene (HDP; 15 micron) Vacuum pack. This might be due to synergistic effects of pre-harvest foliar application of mineral nutrients and inorganic nutrient sources 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. A minimum shelf life of 11.33 days was noted in treatment T1 (control) in open place condition within cold storage. A maximum shelf life in both the storage conditions in a 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. With 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. In addition, storage at low temperature reduced the rate of respiration, and delayed senescence during storage of curds. Pre-harvest foliar application of mineral nutrients in broccoli production and better storage conditions including appropriate use of scientific storage materials like the High-Density Polyethylene (HDP; 15 micron) Vacuum pack might protect the chlorophyll degradation and ethylene production. The synchronized effects of the said treatment might also protect 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 Jadhav (2018) in broccoli.

3.7. Economic Consideration

Table 9 revealed that maximum gross returns of BDT 427650 ha-1 and maximum net returns of BDT 307854 ha-1 were observed in the treatment T7 (Ca+B+Zn+Mo+Mn)@ o.30%  followed by T3 (B @ o.30%) with maximum gross returns of BDT 399450ha-1 and maximum net returns of BDT290580 ha-1, and T4 (Zn@o.30%) with maximum gross returns of BDT 392550ha-1 and maximum net returns of BDT283230 ha-1respectively. Minimum gross returns of BDT 341250 ha-1 and minimum net returns of BDT 233880 ha-1noted were observed in treatmentT1 (control). A maximum Benefit-Cost ratio (BCR) of 3.66 was recorded  in the treatment T3 (B@o.30%), followed by T4 (Zn@o.30%) with BCR 3.58, and T7 (Ca+B+Zn+Mo+Mn)@o.30% with BCR 3.57 respectively. This investigation corroborates with Sharma (2012), Singh et al. (2018) and Shatis et al. (2018); in broccoli.

4. CONCLUSION

The inference of the present investigation that pre-harvest foliar application of combined mineral nutrients of Ca, B,Zn,Mo and Mn with 0.30% of each concentration performed the best regarding higher yield, gross, and net returns at the grower level. Broccoli also produced through foliar application of the said mineral nutrients is the best for consumption and getting quality attributes and shelf life of broccoli. In addition, use of the High-Density Polyethylene (HDP; 15 micron) Vacuum pack has been considered an effective technology for maintaining the shelf life of broccoli both at room temperature (14-240c with RH 60-65%) and in cold storage (40c with RH 90-95%).

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