Ozone and 1-Methylcyclopropene alter the postharvest quality of broccoli (original) (raw)
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Phytochemical Enhancement in Broccoli Florets after Harvest by Controlled Doses of Ozone
Foods
The objective of this work was to examine the effect of controlled doses of O3 (0, 5 µL L−1 of O3 for 60 min, and 5 µL L−1 of O3 for 720 min) on the quality and phytochemical content of broccoli florets during postharvest storage. The optimal dose was found at 5 µL L−1 of O3 for 60 min, from the color retention of broccoli florets exposed to the gas treatment. Overall, the antioxidant capacity of the florets was significantly affected by both doses of O3 compared to the non-exposed florets. The profile of glucosinolates was determined for up to 14 days in broccoli florets stored at 4 °C by LC-MS. The amount of total glucobrassicins and total hydroxy-cinnamates in florets significantly (p ≤ 0.05) improved by the application of 5 µL L−1 of O3 for 60 min compared to non-treated florets. The up-regulation of genes of the tryptophan-derived glucosinolate pathway was observed immediately after both treatments. The gene expression of CYP79A2 and CYP79B3 in broccoli was significantly higher...
Effects of ozone treatment on postharvest carrot quality
LWT, 2018
Ozone (O) is a powerful oxidant and is used in water treatment, pest disinfection and the removal of pesticides, mycotoxins and other contaminants from fruits and vegetables. However, the treatment conditions should be specifically determined for all types of products for the effective and safe use of ozone. The aim of this study was to evaluate the effect of ozone applied as gas (0-5 mg L-1) and dissolved in water (0-10 mg L-1) on the quality of carrots. The exposure of carrots to ozone as gas and dissolved in water did not alter the weight loss percentage, firmness and the color of the vegetable. The O 3 treatments as gas also did not affect the pH of the carrots. However, in treatments with O 3 dissolved in water, the ozone concentrations and its interaction with temperature temporarily affected the pH of carrots. Moreover, O 3 as gas prevented the sharp increase in soluble solids during storage for five days (18 ± 2 °C, 80 ± 5% RH), thereby increasing the shelf-life of carrots.
European Food Research and Technology, 2014
Brassicaceae vegetables, among them broccoli and Chinese cabbage, are well recognized due to the nutritional properties. Four-week-old Chinese cabbage and broccoli seedlings were fumigated with O 3 for 3 days before being transplanted into the field. The effect of O 3 treatment was determined after reaching marketable quality (ca. 10 weeks). The inflorescences of O 3-treated broccoli were enriched in vitamin E (α-tocopherol and γ-tocopherol), whereas Chinese cabbage heads had an increased content of anthocyanins and β-carotene. Ozone treatment did not significantly affect the productivity of both examined vegetables.
Scientia Agricola, 2014
There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.
Effect of 1-Methylcyclopropene on the storage life of broccoli
Broccoli (Brassica oleracea, cv. Green Belt) florets were treated with 1-methylcyclopropene (MCP) at concentrations of 0.02-50 ml l − 1 for 1-6 h at 20°C followed by storage at 20 or 5°C in air containing 0.1 ml l − 1 ethylene and treatment at 5°C followed by storage at 5°C. MCP markedly extended the storage life through a delay in the onset of yellowing at 20 and 5°C and in development of rotting at 5°C. The beneficial effects at both temperatures were dependent upon concentration and treatment time. For broccoli treated and stored at 20°C, maximum extension in storage life of \ 100% was achieved with exposure to 1 ml l − 1 MCP for 6 h while a 50% increase in storage life was obtained with treatment for 1 h. For storage at 5°C, treatment at 20°C was more effective in extending storage life than treatment at 5°C; treatment with 1 ml l − 1 MCP for 6 h at 20°C resulted in 250% extension in storage life compared to 200% when treated at 5°C. These effects of MCP are likely to be of considerable commercial significance.
SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE
Journal of Food Quality, 1996
Sensory (color, turgor, decay) and nutritional (vitamin C, β-carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2+ 6% CO2 (CA). Shelf-life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β-carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β-carotene content remained stable.
Journal of Food Agriculture and Environment
Broccoli is a highly perishable floral vegetable whose postharvest quality is influenced by transport and storage environment, particularly ethylene. Endogenously produced ethylene promotes sepal yellowing and shortens storage life whereas packaging delays color changes and prolongs storage life because of reduced respiration and ethylene production. We tested the effectiveness of the ethylene action inhibitor 1methycyclopropene (1-MCP), as a complement to packaging to maintain postharvest quality of broccoli. 'Monopoly' broccoli (Brassica oleracea var. italica) heads were treated with 0.05 mg/l of MCP and packaged using three different packaging materials such as polyvinylchloride (PVC) films of 8.5 (P1) and 14 µm thickness (P2) and polyethylene (PE) bags (P3). After that broccoli heads were stored in a cold room set at 5°C temperature and 95-98% relative humidity (RH). Packaging especially in P1 bags after 1-MCP treatment delayed chlorophyll degradation and colour changes in broccoli. Hue angle of broccoli colour and chlorophyll loss were correlated. Also weight loss was reduced especially in P1 packaged broccoli.
Combined treatments with hot air and UV-C were applied to minimally processed broccoli (Brassica oleracea L.) florets to investigate their effects on several quality and senescence parameters. To select the optimum treatment, florets were treated with three temperatures (42, 45 and 48 ◦C) for 3 h and three UV-C doses (5, 8 and 10 kJm−2) in all combinations and then placed in darkness at 20 ◦C. In general, results suggest that the effect of heat was more important than that of UV-C to prolong postharvest life of broccoli florets. Treatment at 48 ◦C combined with a UV-C dose of 8 kJm−2 caused the higher retention of green color and the higher maintenance of organoleptical quality and was chosen to analyze its effect on other parameters during storage. The selected combined treatment delayed both yellowing and chlorophyll degradation during storage. Moreover, treated broccoli florets showed a higher retention of protein content in relation to controls. The treatment did not affect the total content of sugars but greatly reduced the level of reducing sugars. Results indicate that a combined treatment of UV-C and heat could be a useful method to delay postharvest senescence of minimally processed broccoli during storage at 20 ◦C.
Effect of a continuous low ozone exposure (50 nL L-1) on decay and quality of stored carrots
Postharvest Biology and Technology, 2008
Fresh carrots were treated with or without a continuous atmosphere of 50 ± 10 nL L −1 ozone during storage for up to 6 months at 0.5 • C and >95% relative humidity to determine the effect on decay caused by Sclerotinia sclerotiorum and Botrytis cinerea and quality attributes. Lesions on carrots inoculated with S. sclerotiorum at the beginning of the storage period were reduced in length but the subsequent rate of lesion expansion over time was similar for both treatments. Lesion size and rate of expansion on carrots inoculated with B. cinerea were reduced by ozone. Aerial mycelium of both pathogens was markedly reduced in the ozone treatment, but sporulation of B. cinerea was stimulated, characterized by dense mats of short conidiophores on the lesions. Susceptibility to S. sclerotiorum increased with storage time while susceptibility to B. cinerea peaked at 4 months and then decreased possibly related to carrot moisture loss. The incidence of carrots harboring visible saprophytic mold on the crown was substantially reduced in the ozone treatment. Ozone-induced injury, appearing as blotches of brownish discolored periderm, was slight, but increased with time whereas carrots in the control treatment did not become discolored. Ozone treatment had no effect on fresh weight loss, sprouting of carrot crowns, nor on concentrations of glucose, fructose, sucrose or galactose. Levels of isocoumarin (3-methyl-6-methoxy-8-hydroxy-3,4dihydroisocoumarin) were slightly elevated and averaged 17.8 mg kg −1 compared with 12.1 mg kg −1 in the controls and may have been associated with reduced lesion growth by B. cinerea. The ozone treatment may be useful for reducing nesting caused by S. sclerotiorum and B. cinerea in carrots destined for the processing market where any ozone-induced discoloration would be removed during peeling.
Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage
Environment Control in Biology, 2022
Broccoli (Brassica oleracea L., cv. MKS-B107) is a highly perishable vegetable and it has a relatively short shelf life. Storage conditions and postharvest treatments are the important factors to determine the postharvest quality and the shelf life of broccoli. This study indicated the effects of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli during storage period. Broccoli was treated with air (as control) and 1.0 mL L Ϫ1 1-MCP for 15 h at 15 , and then was stored at 10 and 0 for 25 days and 50 days, respectively. The results showed that 1-MCP treated broccoli was in good quality during 50 days of storage at 0 and 20 days of storage at 10 compared to the control broccoli. The present study indicated that 1-MCP treatments suppressed the respiration rate and ethylene production, reduced the chlorophylls and ascorbic acid degradation and inhibited the color changes of broccoli during storage. Broccoli treated with 1.0 mL L Ϫ1 1-MCP and stored at 0 represented remarkably better quality compared to broccoli of the other treatments.