Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging

Sabır, Ferhan K.

doi:10.23986/afsci.6387

Cited by 18 publications

(15 citation statements)

References 34 publications

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“…High temperatures and low relative humidity can slow down the activities of superoxide dismutase, catalase and peroxidase, eventually lowering the oxygen radical production that leads to the yellowing of broccoli (Singh andDwivedi, 2008: Yuan 2010). Whilst temperature and humidity control are likely to be the main methods to delay yellowing, some studies have shown that post-harvest treatment with 1-MCP can also reduce the pace of yellowing in broccoli florets at 20°C (Yuan et al, 2010: Sabir, 2012.…”

Section: Discussionmentioning

confidence: 99%

Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

Shakeel

Khan

Saleem

et al. 2019

Scientia Horticulturae

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Broccoli (Brassica oleracea L. Italica) is a nutritious green vegetable containing desirable phytochemicals that is being more widely consumed in Pakistan. However the florets rapidly discolour and wilt after harvest. This study reports the changes in the colour, turgor, weight, visual quality and chlorophyll of harvested broccoli florets after harvest under ambient temperatures of 18 ± 1°C and a relative humidity of 45-62%. There were significant declines in colour, turgor, weight and chlorophyll within the first two days, with a change from "good" to "unacceptable" assessments occurring at day 4 or 5. The level of chlorophyll decreased from 13.47 µg/ mg on day 1 to 5.18 µg/ mg on day 4. It is proposed that the green colour and turgor can be retained longer by storing at lower temperatures and higher relative humidities. 1.

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Section: Discussionmentioning

confidence: 99%

Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

Shakeel

Khan

Saleem

et al. 2019

Scientia Horticulturae

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“…Total chlorophyll and total anthocyanin contents slightly decreased at 4°C because thyme oil application prevented the degradation of anthocyanin and chlorophyll (Figures 6 and 7), but this might be lost at the control, which may be associated with water loss (Haminiuk et al 2012;Sabir 2012). Thyme oil increased glucosinolates content in 3-day-old sprouts, compared to control treatments (Figure 8).…”

Section: Discussionmentioning

confidence: 99%

Increasing Antioxidant Content of Broccoli Sprouts Using Essential Oils During Cold Storage

El-Awady¹,

Saber²,

Hamid³

et al. 2016

Agriculture (Polnohospodárstvo)

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Broccoli sprouts are natural functional foods for cancer prevention because of their high content of glucosinolate and antioxidant. Sprouts and mature broccoli are of potential importance in devising chemoprotective strategies in humans.The aim of the investigation was to study the effect of essential oils on broccoli seed germination, increase their antioxidant content and determine the glucosinolate concentration and other phytochemical parameters in 3-day -old sprouts during cold storage at 4°C and 95% RH for 15 days. The results showed that all treatments of essential oils increased germination index, seed germination percentage, seedling length, seedling vigour index, yield and the antioxidant content of broccoli sprout and reduced the microbial load compared to the control. Fortunately, the coliform bacteria was not detected in all treatments. Different essential oils of fennel, caraway, basil, thyme and sage were tested. The thyme oil was the best treatment, which increased the accumulation of the phenolic compounds and glucosinolate compared to the control at different storage periods. In the sprouts treated with thyme oil treatment and the control, at the end of cold storage, 1.98% and 28.06% of total phenolic content, 1.90% and 20.28% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, 1.39% and 58.33% of flavonoids, 1.93% and 36.25% of vitamin C, 2.95% and 22.02% of anthocyanin and 2.18% and 49.12% of glucosinolate were lost, respectively. A slight reduction differences in all detected compound concentrations occurred between the initial content and the end of storage period because of the application of thyme oil compared to the control. Therefore, the total glucosinolate level in the sprout (27.02 µg/g F.W.) was higher than that in the florets (7.37 µg/g F.W.). Glucoraphanin was the most abundant aliphatic glucosinolate present in the sprout and reached the highest value (16.24 µg/g F.W.) followed by glucoerucin (5.9 µg/g F.W.) and glucoiberm(1.2 µg/g F.W.). Original paperBroccoli sprouts are considered as a functional food. Essential nutrient content provides diverse secondary metabolites and phytochemicals (Villarreal -García et al. 2016). The phenolic compounds, especially flavonoids and anthocyanin, show a great ability to capture free radical that lead to oxidative Unauthenticated Download Date | 5/11/18 12:54 AM

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“…Green broccoli ( Brassica oleracea L.) is an edible vegetable with high nutritional value (Khalili et al ., ). It has been reported to be rich in antioxidants (Mollica et al ., ), health promoting phytochemicals as glucosinolates (Hanschen et al ., ), anti‐carcinogenic compounds (Kiani et al ., ) or vitamins (Sabir, ). According to 2016 data, the world production of cauliflower and broccoli is around 25 million tonnes per year, corresponding to the European production about 10% (FAOSTAT, ).…”

Section: Introductionmentioning

confidence: 99%

Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis

González‐Muñoz

Conde

Domı́nguez

et al. 2018

Int J of Food Sci Tech

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The temperature effect during autohydrolysis of natural and blanched broccoli was studied. For this purpose, the extraction yield, total phenolic content, antioxidant capacity and glucosinolates type and content of the autohydrolysis liquors have been determined. The development of alginate based hydrogels using the autohydrolysis liquid phase as solvent and the corresponding textural characterisation was also evaluated. In all cases, extraction yields rose with the autohydrolysis temperature up to 150°C and then decreased. For liquors from natural samples, total phenolic content and antioxidant capacity increased with increasing operation temperature. The opposite trend was identified for blanched samples. Comparable values were obtained at 150°C for liquors from natural samples and those blanched treated at 100°C. Glucosinolates content decreased with increasing temperature. Glucoiberin, glucoraphanin, gluconapin, glucobrassicin and gluconasturniin were detected. Hydrogels with suitable textural properties were formulated with the extracted liquors at 100 and 150°C, independently of the blanching treatment.Phytochemical valorisation of broccoli wastes M. J. Gonz alez-Muñoz et al.

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Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging

Cited by 18 publications

References 34 publications

Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

Increasing Antioxidant Content of Broccoli Sprouts Using Essential Oils During Cold Storage

Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis

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