Effect of 1-methylcyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets

Gao, Yuan; Sun, Bo; Yuan, Jing; Wang, Qiaomei

doi:10.1016/j.foodchem.2009.05.062

Cited by 176 publications

(124 citation statements)

References 33 publications

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“…A number of studies have been conducted with the aim of improving these properties. Chemical regulation was one of the most studied methods, especially with phytohormones, which have been reported to play important roles in the regulation of glucosinolate biosynthesis (Yuan et al, 2010a;Guo et al, 2013a;Kim et al, 2013;Schweizer et al, 2013;Frerigmann and Gigolashvili, 2014;Zang et al, 2015). Our previous research indicated that 5% (0.05 g/ml) glucose elevated glucosinolate in Chinese kale and pak choi sprouts (Wei et al, 2011) and the study by Huang et al (2014) showed a promoting effect of 100 μmol/L GA 3 on glucosinolate content in the siliques of oilseed rape.…”

Section: Discussionmentioning

confidence: 99%

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Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts

Miao

Wang

Chang

et al. 2017

J. Zhejiang Univ. Sci. B

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Glucosinolates, anthocyanins, total phenols, and vitamin C, as well as antioxidant capacity, were investigated in Chinese kale sprouts treated with both glucose and gibberellic acid (GA 3 ). The combination of 3% (0.03 g/ml) glucose and 5 μmol/L GA 3 treatment was effective in increasing glucosinolate content while glucose or GA 3 treatment alone did not influence significantly almost all individual glucosinolates or total glucosinolates. The total phenolic content and antioxidant activity of Chinese kale sprouts were enhanced by combined treatment with glucose and GA 3 , which could be useful in improving the main health-promoting compounds and antioxidant activity in Chinese kale sprouts.

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Section: Discussionmentioning

confidence: 99%

“…The vitamin C content was determined as previously described with minor modifications (Yuan et al, 2010a). Frozen sprouts (200 mg) were homogenized at 4 °C in 2 ml of 1.0% (0.01 g/ml) oxalic acid and the residues were washed twice with 1 ml 1.0% oxalic acid.…”

Section: Vitamin C Contentmentioning

confidence: 99%

Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts

Miao

Wang

Chang

et al. 2017

J. Zhejiang Univ. Sci. B

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“…Moreover, it seems that anthocyanin degradation during senescence may be due to oxidative processes. Increases in POD activity can lead to a reduction of color (Yuan et al 2010). In contrast, Kalt et al (1999) reported that during storage of fresh small fruits such as strawberries and raspberries, anthocyanin content increased.…”

Section: −1mentioning

confidence: 99%

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

et al. 2013

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In this study, the quality of minimally processed different Iranian pomegranate genotypes was investigated during storage at 4°C for 14 days. The results showed that at the end of storage time, the lowest microbial count was found on the arils of "Torsh Syabe Lorestan" genotype. There was a significant difference in titratable acidity, total soluble solids, total anthocyanin, catechin, and quercetin content in most genotypes after 14-day cold storage; while no difference was found between studied genotypes in antioxidant capacity, total phenolic, and flavonoid content. In general, total phenolic content and antioxidant capacity of pomegranate arils gradually decreased over storage time. Diphenolase activity of polyphenol oxidase (PPO) enzyme with dopamine hydrochloride substrate and peroxidase (POD) decreased over storage time, whereas diphenolase activity of PPO with pyrocatechol substrate significantly increased. The lowest diphenolase activity with dopamine hydrochloride and pyrocatechol substrates, as well as POD activity was found in Torsh Syabe Lorestan . The results suggested that the genotype of Torsh Syabe Lorestan , which showed the lowest microbial count on the arils and enzymes, could be more appropriate for minimal processing technology.

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“…Estudios recientes muestran que el 1-MCP disminuye la actividad de enzimas clorofilasas, manteniendo el color verde en el brócoli (Yuan et al, 2010) y col china (Sun et al, 2012). La dis-minución de la degradación de clorofilas puede atribuirse a la inhibición de la expresión de los genes PAO (feoforbida oxigenasa), NYC ("nonyellow colorrriiing"), NOL ("NYC1-like") y SGR1 ("stay green 1"), los cuales están estrechamente relacionados con la vía catabólica de las clorofilas (Cheng et al, 2012).…”

Section: Efecto De La Aplicación De 1-mcpunclassified

“…Además, el 1-MCP incrementa el contenido de antioxidantes solubles en agua, pero no altera los compuestos fenólicos en frutos de manzana (Defilippi et al, 2005). A su vez, el 1-MCP disminuye la concentración de antocianinas y compuestos fenólicos en col china (Sun et al, 2012) y brócoli (Yuan et al, 2010). Estos reportes indican que la respuesta del 1-MCP sobre la calidad nutricional de los productos agrícolas es muy variable, poniendo en evidencia que está influenciada por diversos factores (Watkins, 2006).…”

Section: Efecto De La Aplicación De 1-mcpunclassified

Etileno y retardantes de la maduración en la poscosecha de productos agrícolas. Una revisión

Balaguera-López

Salamanca-Gutiérrez

García

et al. 2015

Rev. Colomb. Cienc. Hortic.

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Plantulas de tomate.Foto: Álvarez-Herrera.Etileno y retardantes de la maduración en la poscosecha de productos agrícolas. Una revisión Ethylene and maturation retardants in the postharvest of perishable horticultural products. A review RESUMENEl etileno es la hormona vegetal responsable de regular diferentes procesos durante la maduración de productos agrícolas, llevando a procesos de senescencia y finalmente, pérdida de valor nutricional y comercial. A través del tiempo se han desarrollado diversos retardantes químicos de la maduración para disminuir los efectos negativos del etileno en la poscosecha, los cuales actúan en las etapas de biosíntesis (aminoetoxi-vinil-glicina (AVG) y ácido aminooxiacético (AOA), acción/señalización (1-MCP)) y sales de plata como nitrato y tiosulfato de plata (STS) y compuestos que oxidan al etileno de la atmósfera (permanganato de potasio (KMnO 4 )). En esta revisión se describen las características principales de cada uno de los retardantes de madurez mencionados, además, se analiza con estudios científicos, el efecto que tienen estos retardantes sobre los cambios moleculares, fisiológicos, químicos y físicos durante la poscosecha de frutos, hortalizas y especies ornamentales.

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Effect of 1-methylcyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets

Cited by 176 publications

References 33 publications

Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts

Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

Etileno y retardantes de la maduración en la poscosecha de productos agrícolas. Una revisión

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