A review of the influence of postharvest treatments on quality and glucosinolate content in broccoli (Brassica oleracea var. italica) heads

Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (e.g. radish and turnip). A number of epidemiological studies have identified an inverse association between consumption of these vegetables and the risk of colon and rectal cancer. Animal studies have shown changes in enzyme activities and DNA damage resulting from consumption of Brassica vegetables or isothiocyanates, the breakdown products (BDP) of GLSs in the body. Mechanistic studies have begun to identify the ways in which the compounds may exert their protective action but the relevance of these studies to protective effects in the human alimentary tract is as yet unproven. In vitro studies with a number of specific isothiocyanates have suggested mechanisms that might be the basis of their chemoprotective effects. The concentration and composition of the GLSs in different plants, but also within a plant (e.g. in the seeds, roots or leaves), can vary greatly and also changes during plant development. Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.

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“…However, RH appears to be a critical factor in GLS retention when postharvest temperatures rise above approximately 48C [116].…”

Section: Storagementioning

confidence: 99%

Glucosinolates inBrassicavegetables: The influence of the food supply chain on intake, bioavailability and human health

Verkerk¹,

Schreiner

Krumbein

et al. 2009

Molecular Nutrition Food Res

527

424

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“…Lower temperatures would be expected to reduce enzyme activity as well as inhibit the growth of spoilage organisms. Harvest and post-harvest treatments commonly rely on reducing injury, water loss, and temperature and have been largely designed to maintain visual appearance -for example preventing yellowing of green produce due to chlorophyll breakdown, preventing browning due to oxidation of phenolic compounds by polyphenol oxidases and preventing loss of turgor [74,185]. The impact of harvest and storage techniques on phytochemicals has only recently begun to be explored.…”

Section: Harvest and Post-harvest Management Practicesmentioning

confidence: 99%

“…Anthocyanins especially in fruit can increase at temperatures above 1 o C but may be lost at high temperature which may be associated with water loss [117]. Low temperature can reduce loss of organo-sulphur compounds such as glucosinolates in Brassicas and cysteine sulfoxides in onion [74].…”

Section: Harvest and Post-harvest Management Practicesmentioning

confidence: 99%

“…Levels of total phenolics and antioxidant capacity was significantly lower in 8am harvested florets on day 3 of storage, but differences were not significant on other days [63]. Several studies [67,74,90,140,147,182] have examined the effect of post-harvest handling and storage conditions on glucosinolate and/or phenolic compounds in broccoli. Levels of glucoraphanin, quercetin and kaempferol in broccoli cv.…”

Section: Harvest and Post-harvest Management Of Broccolimentioning

confidence: 99%

“…low temperature and/or high RH can maintain reasonable levels of glucosinolates and other bioactive compounds such as phenolic compounds. In a review of post-harvest treatments on glucosinolate content in broccoli the authors suggest that if broccoli is stored at 4 o C there is little benefit in maintaining high RH, however where broccoli is stored at room temperature high RH should be maintained by use of packaging in order to maintain both glucosinolates levels and visual appearance [74].…”

Section: Harvest and Post-harvest Management Of Broccolimentioning

confidence: 99%

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