Effect of UV-A and UV-B irradiation on broccoli (Brassica oleracea L. Italica Group) floret yellowing during storage

Aiamla-or, Sukanya; Yamauchi, Naoki; Takino, Susumu; Shigyo, Masayoshi

doi:10.1016/j.postharvbio.2009.07.006

Cited by 27 publications

(15 citation statements)

References 17 publications

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“…Therefore, it is crucial to delay yellowing and suppress ethylene production of broccoli during postharvest storage (Suzuki et al, 2004;Ma et al, 2009Ma et al, , 2012a. It has been reported that UV-B and UV-C treatments effectively delay floret yellowing and chlorophyll degradation by suppressing the activities of chlorophyll-degrading enzymes in broccoli after harvest, indicating that UV-B and UV-C irradiation were useful methods to suppress senescence and maintain quality of broccoli after harvest (Costa et al, 2006;Aiamla-or et al, 2009Aiamla-or et al, , 2010. However, in the UV-A treatment the yellowing process was not inhibited in broccoli after harvest (Aiamla-or et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…It has been reported that light prolongs shelf-life by 3 days and preserves nutritional quality of fresh-cut broccoli (Zhan et al, 2012). Recently, UV-B and UV-C irradiations have been shown to be useful non-chemical methods to delay floret yellowing and chlorophyll degradation in broccoli after harvest (Costa et al, 2006;Aiamla-or et al, 2009Aiamla-or et al, , 2010. Moreover, the combination of UV-C and hot air was effective to increase the levels of phenolics and ascorbic acid, and enhance the activity of enzymes involved in removing reactive oxygen species (ROS;Lemoine et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effect of red and blue LED light irradiation on ascorbate content and expression of genes related to ascorbate metabolism in postharvest broccoli

Zhang

Setiawan

et al. 2014

Postharvest Biology and Technology

104

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The effects of red and blue light-emitting diode (LED) lights on the senescence of broccoli (Brassica oleracea L. var. italica) after harvest were investigated. The results showed that irradiation with red LED light was effective in delaying senescence in broccoli after harvest. Under red LED light, the yellowing process was delayed, and ethylene production and reduction of ascorbate (AsA) were suppressed in broccoli after harvest. In contrast, the blue LED light treatment did not significantly affect the senescence process of broccoli after harvest. As the red light is inconvenient for customers in selecting broccoli in the supermarket, we designed a type of modified white LED light. In this modified white LED light, the ratio of blue light was decreased, while the ratio of red light was increased. Under the modified white LED light, AsA reduction in broccoli was slightly delayed on the first and second days after harvest. Moreover, the modulation of AsA reduction by the modified white LED light treatment was highly regulated at the transcriptional level. The up-regulation of the AsA biosynthetic genes (BO-VTC2 and BO-GLDH) and AsA regeneration genes (BO-MDAR1 and BO-MDAR2) contributed to the higher AsA content in the modified white LED light treatment on the first and second days after harvest. The results presented might provide new strategies to improve the nutritional quality of broccoli after harvest.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of red and blue LED light irradiation on ascorbate content and expression of genes related to ascorbate metabolism in postharvest broccoli

Zhang

Setiawan

et al. 2014

Postharvest Biology and Technology

104

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“…During the post-harvest period, as any appearance of yellowing will terminate the shelf life of broccoli, it is crucial to prevent broccoli florets from yellowing after harvest. Recently, some techniques have been applied to maintain the green colour of broccoli florets (Aiamla-or et al, 2009;Nath et al, 2011). In addition, broccoli is a typical climacteric species, senescing rapidly after the appearance of ethylene climacteric peak (Makhlouf et al 1989;Hyodo et al, 1994;King and Morris et al, 1994;Kasai et al, 1996).…”

Section: Discussionmentioning

confidence: 99%

Effect of electrostatic atomization on ascorbate metabolism in postharvest broccoli

Ma¹,

Zhang²,

Kato³

et al. 2012

Postharvest Biology and Technology

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In the present study, the effects of electrostatic atomization on ascorbate (AsA) metabolism were studied and the possible molecular mechanisms were discussed in broccoli (Brassica oleracea L. var. italica). With the treatment of electrostatic atomization, the yellowing process was delayed, and the ethylene production and respiration rate were significantly suppressed in broccoli after harvest. In the meanwhile, the AsA content declined rapidly to a lower level in the control after harvest, and the reduction of AsA was suppressed by the treatment with electrostatic atomization during the storage period. Additionally, the modulation of the AsA reduction by electrostatic atomization was highly regulated at the transcription level. The up-regulation of the AsA biosynthetic genes (BO-VTC1, BO-VTC2 and BO-GLDH), and AsA regeneration genes (BO-MDAR1, BO-MDAR2 and BO-DHAR) led to the suppression of AsA reduction in the electrostatic atomization treated broccoli after harvest. These results indicated that electrostatic atomization treatment might be a new effective approach for delaying the senescence of broccoli.

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“…Procedures to keep commercial and nutritional quality of broccoli have studied technologies such as refrigeration (Serrano, Martinez‐Romero, Guillén, Castillo, & Valero, ), heat treatments (Costa, Civello, Chaves, & Martínez, ), modified atmospheres (Barth, Kerbel, Broussard, & Schmidt, ), UV (Aiamla‐or, Yamauchi, Takino, & Shigyo, ), and 1‐MCP (Gómez‐Lobato, Hasperué, Civello, Chaves, & Martínez, ) among others. Nevertheless, postharvest shelf life of vegetables can also be influenced by a group of preharvest conditions such as soils, climate, plant stress, and crop and plant management.…”

Section: Introductionmentioning

confidence: 99%

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

et al. 2019

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Harvesting of broccoli at several moments of the day affects the rate of senescence during storage. In this work, broccoli heads were harvested at several moments and then kept at 20°C in order to analyze protein metabolism and antioxidant compounds. Almost no differences were detected in the contents of total and soluble proteins, and free amino acids. Only an increment in free amino acids was detected by day 3 in samples obtained at 8:00 hr. With reference to antioxidants, the contents of ascorbic acid, carotenoids and xanthophylls, phenols, and flavonoids were similar in samples harvested at different moments. However, an increment was detected in carotenoids, phenols, and flavonoids during storage of samples collected at 18:00 hr on day 3 and samples collected at 13:00 hr on day 5. The combination of delay of senescence and increment in antioxidants suggest harvesting at 12:00 or 18:00 hr. Practical application Broccoli is a vegetable with an important level of nutrients. However, it is also highly perishable and suffers a high rate of senescence and loss of quality during postharvest. In this work, it is demonstrated that the simple practice of harvests in different moments of the day can affect the postharvest behavior of broccoli, and it is suggested to carry out the harvest toward the end of the day.

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Effect of UV-A and UV-B irradiation on broccoli (Brassica oleracea L. Italica Group) floret yellowing during storage

Cited by 27 publications

References 17 publications

Effect of red and blue LED light irradiation on ascorbate content and expression of genes related to ascorbate metabolism in postharvest broccoli

Effect of red and blue LED light irradiation on ascorbate content and expression of genes related to ascorbate metabolism in postharvest broccoli

Effect of electrostatic atomization on ascorbate metabolism in postharvest broccoli

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

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