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Glucosinolates, carotenoids, and fat-soluble vitamins E and K contents were analyzed from various kale and collard cultivars at mature stage. We found a significant difference in these phytonutrients among cultivars. Among kale cultivars, "Beira" and "Olympic Red" were the highest in the total glucosinolate and "Toscano" kale was the highest in total carotenoid content. "Scarlet" kale was highest in tocopherols. For collard, total glucosinolate was the highest in "Top Bunch" while carotenoids were the highest in "Green Glaze." An accession PI261597 was the highest in phylloquinone. In addition to the total content of each phytonutrient class, their composition differed among cultivars, indicating that each cultivar may have differential regulatory mechanisms for biosynthesis of these phytonutrients. Our result indicates that cultivar selection may play an important role in consumption of kale and collard with greater nutritional benefit. Therefore, the result of this study will provide a more thorough profile of essential and nonessential phytonutrients of kale and collard cultivars for consumers' choice and for future research on nutritional value of these crops.

Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (Brassica oleracea var. italica), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the changes in GSLs and their hydrolysis compounds in broccoli treated with MeJA and the interaction between MeJA and cooking treatments. All cooked MeJA-treated broccoli contained significantly more GSLs than untreated broccoli (p < 0.05). After 5 min of cooking (boil, steam, microwave), MeJA-treated broccoli still contained 1.6- to 2.3-fold higher GSL content than untreated broccoli. Neoglucobrassicin hydrolysis products were also significantly greater in steamed and microwaved MeJA-treated broccoli. The results show that exogenous MeJA treatment increases neoglucobrassicin and its hydrolysis compounds in broccoli even after cooking. Once the positive and negative effects of these compounds are better understood, the results of this experiment can be a valuable tool to help food scientists, nutrition scientists, and dieticians determine how to incorporate raw or cooked broccoli and Brassica vegetables in the diet.

No abstract

This study was designed to evaluate two triple-wash procedures with commercial antimicrobials to inactivate foodborne pathogens and surrogate bacteria on cucumbers and tomatoes. Fresh, West Virginia locally grown cucumbers and tomatoes were dip-inoculated with Salmonella Typhimurium and Tennessee, Listeria monocytogenes (3-strain), and Enterococcus faecium. Produce was washed through two triple-wash steps (10 s each) including water dip, antimicrobial dip, and water dip (WAW), or water dip, water dip, and antimicrobial dip (WWA), followed by draining (2 min) on aluminum foil. A triple-water (WWW) process was also included as a water-only control. Tested treatments were (1) water; (2) sodium hypochlorite (SH, 100 ppm, pH 8.2); (3) acidified sodium hypochlorite (ASH, 100 ppm, pH 6.8 adjusted by citric acid); (4) lactic and citric acid blend (LCA, 2.5%); and (5) a H 2 O 2-peroxyacetic acid mix [SaniDate-5.0 (SD) 0.0064, 0.25, and 0.50%]. Surviving bacteria were recovered on xylose lysine tergitol-4 (XLT-4, Salmonella), Modified Oxford (MOX, L. monocytogenes), and bile esculin agar (E. faecium). Data (two replicates, four samples/replicate) were analyzed using the mixed model procedure of SAS (P = 0.05). Counts of Salmonella, L. monocytogenes, and E. faecium on unwashed cucumbers and tomatoes were 5.42-6.23, 6.31-6.92, and 6.05 log colony-forming units (CFU)/produce, respectively. Triple-wash with water only reduced all three tested bacteria by 0.45-1.36 log CFU/fruit. Triple-wash by WWA with antimicrobials achieved additional reductions [least squares means (LsMeans)] of 0.38 log CFU/cucumber (Salmonella), 0.56 log CFU/cucumber (E. faecium), 1.48 log CFU/tomato (Salmonella), 1.09 log CFU/tomato (L. monocytogenes), and 0.71 log CFU/tomato more than the WAW procedure. Applying SD-0.25 and SD-0.50% solutions Li et al. Triple-Wash on Cucumbers and Tomatoes in triple-washing cucumbers and tomatoes resulted in reductions (P > 0.05) similar to ASH and greater reductions (P < 0.05) than SH and LCA. E. faecium was less susceptible (P < 0.05) or there was no difference (P > 0.05) in comparison with Salmonella in most cases, except for tomatoes treated with WWA. The results of this study indicate that SD could be used as an alternative antimicrobial agent for chlorine water in triple-wash processing at local small produce plants. Future pilot plant validation studies and cost-effectiveness analyses are needed for applying SD solutions in triple-wash by WV local small produce growers.