青花菜採收後需立即預冷以維持後續之櫥架壽命，產業上常用冰冷方式處理。本試驗比較10公升碎冰、15公升碎冰及冰加水（比例1.5：1）處理之預冷效率，並以販售環境常用之溫度條件5°C、8°C及25°C調查預冷後櫥架壽命及品質變化。結果顯示以15公升碎冰處理之預冷速率最快，僅須約65分鐘花球中心溫度即可降至終點溫度5°C。櫥架溫度條件中以5°C最能維持品質。三種預冷方式以冰水處理在各採後品質表現較佳，尤其在5°C櫥架溫度下於櫥架試驗結束前均無明顯黃化。以冰水預冷後置於8°C櫥架環境下之失重率亦顯著低於15公升碎冰處理。色澤變化及呼吸率之結果均顯示，當櫥架溫度25°C時，三種冰冷方式較無顯著差異，隨著櫥架溫度降低，5°C下最能表現出1.5：1冰：水處理維持品質之優勢。總腐爛率結果亦顯示5°C下各處理腐爛率均最低，其中1.5：1冰：水處理甚至可達僅1.7%之腐爛率，分別較8°C及25°C減少超過60％及80％以上。本研究初步獲得青花菜採後處理最適條件為以冰：水比例1.5：1預冷配合5°C櫥架溫度，可延長櫥架壽命至約36天。

The shelf life of broccoli (Brassica oleracea var. italica) can be extended by pre-cooling immediately after harvest. And ice-precooling is commonly used for commercial operations in Taiwan. In this study, the precooling rates of 10 L crushed ice, 15 L crushed ice, and 1.5:1 crushed ice to water treatments were compared. After pre-cooling, the shelf life and quality changes under ordinary shelf temperatures of markets, 5°C, 8°C, and 25°C, were also investigated. The results indicated that the highest pre-cooling rate was shown in 15 L crushed ice treatment which took 65 minutes to reach the terminal temperature of 5°C. Five °C is the best shelf temperature for maintaining broccoli quality. Among the 3 precooling treatments, 1.5:1 crushed ice to water showed the best result, especially under a shelf temperature of 5°C with no visible yellowing to the end of the experiment. Under shelf temperature 8°C, the weight loss of 1.5:1 crushed ice to water treatment was also significantly less than that of 15L crushed ice treatment. There were no significant differences among the 3 precooling treatments under subsequent shelf temperature of 25°C according to both color parameters and respiration rate. Precooled by 1.5:1 crushed ice to water, among subsequent lower shelf temperatures, 5°C showed the most apparent advantage of maintaining quality. Among 3 precooling treatments, the lowest total decay rate of 1.7% was also obtained under shelf temperature of 5°C, especially from precooling by 1.5:1 crushed ice to water, which is lower than the corresponding values under 8°C and 25°C, by more than 60 and 80%, respectively. Our results reveal that the optimal post-harvest condition for broccoli is pre-cooling with 1.5:1 crushed ice to water for two days under 0°C followed by storage under 5°C. The shelf life can last to 36 days.