Advance in yellowing mechanism and the regulation technology of post-harvested broccoli

Abstract

Yellowing is one of the main problems of quality deterioration in the storage, transportation, and sales of post-harvested broccoli, which seriously affects the commodity value of broccoli. Therefore, it is of significance to understand the mechanism of the process and develop effective regulation technology. In this review, we expounded the changes in the appearance of the flower ball, bud morphology and calyx cell structure, as well as endogenous pigment metabolism accompanying yellowing process of broccoli. In addition, recent research on the molecular mechanism of yellowing was summarized from the aspects of transcriptome analysis and transcription regulation. Finally, the progress on the control technology of broccoli yellowing was reviewed.

Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage

“…The most essential measure of broccoli's commercial quality is its green color, which has a direct impact on customer acceptability. Because chlorophyll breakdown is the most common symptom of senescence in broccoli flowers, and broccoli flower yellowing is the most important factor limiting the shelf life after harvesting broccoli, which has a significant influence on its commercial value (Luo et al, 2020). Chlorophyll breakdown is divided into two phases: an initial phase in which chlorophyll is transformed into non‐green breakdown products in chloroplasts, and a second phase in which non‐green catabolites are transported from chloroplasts to the vacuole (Hörtensteiner & Kräutler, 2011).…”

Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl

“…Broccoli florets faded at the beginning of yellowing because of the degradation of chlorophyll ( 21 ). Some genes, including BoCLH2 , BoPPH , BoPAO , BoNYC1 , BoNOL , BoHCAR and BoSGR1 , have been reported to be involved in the regulation of chlorophyll degradation during broccoli senescence ( 37 , 44 ). Previous studies showed that ethylene induced the expression of BoPPH and SGR1 , which were accompanied by the yellowing of broccoli ( 44 ).…”

“…Some genes, including BoCLH2 , BoPPH , BoPAO , BoNYC1 , BoNOL , BoHCAR and BoSGR1 , have been reported to be involved in the regulation of chlorophyll degradation during broccoli senescence ( 37 , 44 ). Previous studies showed that ethylene induced the expression of BoPPH and SGR1 , which were accompanied by the yellowing of broccoli ( 44 ). Likewise, the gene expression of BoPPH and BoSGR1 were induced by broccoli senescence in this study.…”

Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage

“…Fresh-cut broccoli is highly nutritious, serving as an excellent source of vitamins, phenolic compounds, and glucosinolates, which have antioxidant, anticancer, and metabolic balance properties [ 2 ]. However, fresh-cut broccoli is prone to severe quality deterioration, such as that caused by chlorophyll degradation [ 3 ]; production of off-odors [ 4 ]; and loss of nutrients and antioxidants [ 5 ], which limit its market circulation and sales. Therefore, effective and safe technologies, such as voltage electrostatic fields [ 6 ], UV-C [ 7 ], ultrasonication [ 8 ], and selenium-chitosan [ 9 ], need to be developed in the fresh-cut broccoli industry.…”