Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli (Brassica oleracea L. var. italica) during cold storage

Abstract

To extend the postharvest storage life of broccoli samples (Brassica oleracea L. var. italica), an exogenous application of citric acid (CA), salicylic acid (SA), and putrescine (PUT) was tested in multiple combinations (0.5 and 1 mM) at 4 ± 0.5°C and 90 ± 5% relative humidity (RH) for 21 days (d). The weight loss (WL), respiration rate (RR), total soluble solids (TSS), pH, color (L*, a*, b*, chroma, and hue angle), proximate and mineral contents, phenolic and flavonoid contents, and other biochemical properties of the treated and untreated broccoli samples were evaluated throughout the storage duration. The lowest WL was observed when exposed to 0.5 mM of PUT. 1 mM CA and PUT treatments were affected by RR, depending on storage conditions. The lowest TSS content was observed in broccoli samples treated with 0.5 mM CA among all treatments. The chroma value of the samples was preserved by the 0.5 mM SA treatment. The most abundant element in broccoli samples was potassium in the control application, followed by a 1 mM SA treatment. In addition, the protein content was the highest in the 1 mM PUT treatment. The highest vitamin C was determined in the 1 mM CA treatment, and the most abundant vanillic acid was found in broccoli exposed to the 0.5 mM and treatment. Glucose content was determined at the lowest level in the 0.5 mM SA treatment, while higher increases occurred in other treatments. In terms of these findings, 1 mM CA, 1 mM SA, and 1 mM PUT delay WL, RR, and color degradation and prolong the storage life of broccoli samples stored at 4 ± 0.5°C. It was concluded that the biochemical content, fresh weight, and green color of broccoli samples throughout postharvest and storage can be maintained longer by exogenous application of these natural compounds. Therefore, we recommend 1 mM PUT and 1 mM CA treatments to maintain the quality of broccoli by minimizing losses in morphological properties, mineral, and biochemical compositions during postharvest storage.

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

“…Dhall et al (2010) determined that WL varied between 1.70-4.25% after 21-day storage at 0±1 °C in cauliflower, which was consistent with our findings. Kibar et al (2023) reported that SA, CA and PUT applications decreased significantly weight loss of broccoli stored at 4 °C for 21 days compared to the control, which was compatible with our results. In another study, the effect of PUT, SA and CA treatments on WL of Pleurotus ostreatus mushroom stored at 4 °C for 14 days was found to be insignificant (Şahin, 2022).…”

“…Similar to our findings, it was stated that the ash content of broccoli stored at 4 °C for 21 days increased significantly compared to before storage. Researchers also reported that there was no significant difference in terms of ash content among SA, CA, PUT and control (Kibar et al, 2023). In another study, the effect of PUT, SA and CA applications on ash content value of Pleurotus ostreatus mushroom stored at 4 °C for 14 days was found to be insignificant (Şahin, 2022).…”

“…On the other hand, Nasrin et al (2022) found that total soluble solid content of fresh-cut cauliflower increased during 20 days of storage at 4 °C. Kibar et al (2023) reported that TSS content of fresh-cut broccoli increased as storage time increased, and TSS content in SA, CA and PUT applications was lower than control. In terms of the soluble solid content in Pleurotus ostreatus mushroom stored at 4 °C for 14 days, higher values were obtained from PUT, SA and CA applications compared to the control (Şahin, 2022).…”

“…On the other hand, Nasrin et al (2022) found that pH increased in fresh-cut cauliflower during 20 days of storage at 4 °C. Kibar et al (2023) reported that effect of SA, CA and PUT applications on pH value of fresh-cut broccoli was found to be insignificant. Likewise, the effect of PUT, SA and CA on pH value of Pleurotus ostreatus mushroom stored at 4 °C for 14 days was found to be insignificant.…”

“…Previous studies have shown that exogenously applied PUT, CA and SA reduce the losses in postharvest quality parameters in vegetables (Jia et al, 2018;Davras et al, 2019;Motamedi et al, 2020;Üner, 2021;Şahin, 2022;Kibar et al, 2023). However, there is little information on the effect of these compounds on the postharvest quality and shelf life of fresh-cut cauliflower.…”