Influence of hormetic heat treatment on quality and phytochemical compounds of broccoli florets during storage

Duarte-Sierra, Arturo; Forney, Charles F.; Michaud, Dominique; Angers, Paul; Arul, Joseph

doi:10.1016/j.postharvbio.2017.01.017

Cited by 35 publications

(21 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An increase in the hydroxycinnamic acid content during broccoli storage had also been reported by Starzyńska et al (2003). This trend was also confirmed by the research by Duarte-Sierra et al (2017). Those authors observed that during storage for 14 days at 4°C there was an increase in the hydroxycinnamic acid content.…”

Section: Resultssupporting

confidence: 78%

Influence of biostimulants on phenolic content in broccoli heads directly after harvest and after storage

Kałużewicz

Gąsecka

Spiżewski

2017

Folia Horticulturae

View full text Add to dashboard Cite

Biostimulants are commonly used in horticulture, primarily to increase yield quantity and quality, as well as plant tolerance to stress. The purpose of the study was to determine the effect of amino acid-based biostimulants and amino acids in combination with Ascophyllum nodosum filtrate, applied during the growing season on the phenolic content in broccoli heads both after harvest and after long storage in a cold store. The seedlings were planted in mid-July, and heads were harvested from September to October in each year of the study. Ascophyllum nodosum filtrate at a concentration of 1% was used during seedling production. The plants were watered with biostimulants twice, in the fourth and fifth week after sowing. They were also sprayed with amino acid-based biostimulants (1.5 dm 3 ha -1) three times, i.e. after the second, fourth and sixth week after planting. The biostimulants were not used in the control treatment. After harvest, the heads were stored for three weeks in a cold store at 1-2°C and 95% RH. Chemical analyses of total phenolic, caffeic, ferulic and sinapic acids, and of quercetin and kaempferol were carried out on samples of fresh broccoli and after the first, second and third week of storage. It was found that the application of biostimulants resulted in a significant increase in the total phenolic content, sinapic acid content, as well as quercetin content. Both in the control treatment and in the plants treated with the biostimulants, the concentration of all the tested phenolic compounds increased with the duration of storage.Ke y wor d s: amino acids, Ascophyllum nodosum filtrate, Brassica oleracea var. italica, kaempferol, phenolic acids, quercetin

show abstract

Section: Resultssupporting

confidence: 78%

Influence of biostimulants on phenolic content in broccoli heads directly after harvest and after storage

Kałużewicz

Gąsecka

Spiżewski

2017

Folia Horticulturae

View full text Add to dashboard Cite

show abstract

“…Broccoli is a product with an elevated content of antioxidants, among which ascorbic acid, carotenoids, phenols, and flavonoids stand out (Duarte‐Sierra, Forney, Michaud, Angers, & Arul, ; Fernández‐León, Fernández‐León, Lozano, Ayuso, & González‐Gómez, ; Raseetha, Leong, Burritt, & Oey, ). In heads obtained at different moments of the day a slight decrease in the content of ascorbic acid was detected in the heads harvested at 18:00 hr (Figure panel a).…”

Section: Resultsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

“…Similarly, boiling of green and purple cauliflower for 15 min at 100°C significantly reduced not only GLs, but also their degradation products ( 170 ). In other experiments, treatment at 41°C for 180 min or 47°C for 12 min significantly increased indole GLs in processed broccoli (cultivar Diplomat) florets ( 171 ), most likely due to an ROS-induced accumulation triggered by heat stress. At a higher temperature of 60°C a significant loss in total GLs occurred ( 134 ).…”

Section: Factors Affecting Gls Synthesis and Accumulationmentioning

confidence: 80%

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

et al. 2020

View full text Add to dashboard Cite

Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates (GLs) are the main bioactive compounds found in broccoli (Brassica oleracea L. var. italica Plenck). Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms (lung, colon, pancreatic, breast, bladder, and prostate cancers), some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B. oleracea GL pathway. It is widely recognized that there are several pre-harvest (genotype, growing environment, cultural practices, ripening stage, etc.) and post-harvest (harvesting, post-harvest treatments, packaging, storage, etc.) factors that affect GL synthesis, profiles, and levels in broccoli. Understanding how these factors act and interact in driving GL accumulation in the edible parts is essential for developing new broccoli cultivars with improved health-promoting bioactivity. In this regard, any systematic and comprehensive review outlining the effects of pre-and post-harvest factors on the accumulation of GLs in broccoli is not yet available. Thus, the goal of this paper is to fill this gap by giving a synoptic overview of the most relevant and recent literature. The existence of substantial cultivar-to-cultivar variation in GL content in response to pre-harvest factors and post-harvest manipulations has been highlighted and discussed. The paper also stresses the need for adapting particular pre-and post-harvest procedures for each particular genotype in order to maintain nutritious, fresh-like quality throughout the broccoli value chain.

show abstract

Influence of hormetic heat treatment on quality and phytochemical compounds of broccoli florets during storage

Cited by 35 publications

References 55 publications

Influence of biostimulants on phenolic content in broccoli heads directly after harvest and after storage

Influence of biostimulants on phenolic content in broccoli heads directly after harvest and after storage

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

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

Contact Info

Product

Resources

About