Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP

Fernández-León, M.F.; Fernández-León, A.M.; Lozano, M.; Ayuso, M.C.; González‐Gómez, David

doi:10.1016/j.foodchem.2012.09.143

Cited by 73 publications

(55 citation statements)

References 43 publications

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“…Borowski et al [1] also reported the high variability within the same cultivar grown under the same agricultural and climatic conditions. The results of many research works indicate that bioactive, nutritional and organoleptic qualities of broccoli are strongly affected by the storage period and storage conditions [9,31].…”

Section: Resultsmentioning

confidence: 99%

“…Fernandez-Leon et al [9] also found an increase in the content of total phenolics after 13 days of cold-storing the samples in a controlled atmosphere (1 ÷ 2 ºC, 85 ÷ 90 % RH, 10 % O 2 and 5 % CO 2 ). On the other hand, as regards the broccoli heads stored at 1 ÷ 2 ºC and at 85 ÷ 90 % RH (control samples) and the broccoli heads treated with Smart-Fresh TM , a sharp decrease was reported.…”

Section: Total Phenolicsmentioning

confidence: 85%

“…The results of many research works indicate that bioactive, nutritional and organoleptic qualities of broccoli are strongly affected by the storage period and storage conditions [9,31].…”

mentioning

confidence: 99%

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Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

Kałużewicz

Lisiecka

Gąsecka

et al. 2016

zntj

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S u m m a r yBroccoli (Brassica oleracea L. var. italica) contains numerous biologically active compounds. However, their levels change during processing and storage.The objective of the research study was to determine the effect of short-term storage (1 ÷ 4 days) of broccoli heads at different temperatures (3 ºC, 16 ºC, and 21 ºC) on the contents of phenolic acids, selected flavonoids (quercetin and kaempferol), and tocopherols. Broccoli heads were harvested in autumn when they reached their maximum size and their buds were 2 mm in diameter.The content of phenolics and tocopherols depended on the storage time of broccoli heads. The lowest content of phenolics was found immediately after the broccoli was harvested, whereas the highest content thereof was reported after 4 days of storage. However, the storage temperature did not impact the contents of those compounds. In the research study, the content of caffeic acid was reported to be highest in the fresh broccoli heads; the content of sinapic acid was the second-highest, and that of the ferulic acid was the third-highest. The content of kaempferol in the broccoli heads was higher than that of quercetin. No differences were reported in the content of quercetin and kaempferol at particular storage temperatures on every single day of the experiment. An increase was reported only when compared with the control sample (the 0 day of storage). In the broccoli heads, the predominant tocopherol was α-tocopherol. The lowest loss in the total tocopherols occurred while storing at a temperature of 3 ºC and the highest: at a temperature of 21 ºC.Key words: Brassica oleracea L. var. italica, HPLC, phenolics, tocopherols, storage, temperature Dr A. Kałużewicz, dr J. Lisiecka, dr W. Krzesiński, dr T. Spiżewski, dr B. Frąszczak, Katedra Warzywnictwa, Wydz. Ogrodnictwa i Architektury, Uniwersytet Przyrodniczy w Poznaniu, ul. Dąbrowskiego 159, dr M. Gąsecka, dr hab. A. Waśkiewicz, Katedra Chemii, Wydz. Technologii Drewna, Uniwersytet Przyrodniczy w Poznaniu, ul. Wojska Polskiego 25, 128Alina Kałużewicz i wsp. IntroductionBroccoli (Brassica oleracea L. var. italica) is a vegetable of high nutritional value owing to the abundance of health-promoting phytochemicals therein [1]. The variation among the contents of bioactive components therein depends both on the genetics and the environment including the conditions of growing it and the pre-harvest and/or postharvest conditions [25]. Of all the bioactive compounds, phenolics deserve special attention [1] because of their role in preventing cancer and cardiovascular diseases [3]. Owing to their health-promoting effects, the phenolic compounds were intensively investigated over recent years [29]. Depending on their structure, phenolic compounds may be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives, and flavonoids [10].Phenolic compounds, especially flavonoids, are among the major antioxidants in Brassica vegetables [24]. Many research studies show that broccoli has a very high content of total pheno...

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Section: Resultsmentioning

confidence: 99%

Section: Total Phenolicsmentioning

confidence: 85%

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Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

Kałużewicz

Lisiecka

Gąsecka

et al. 2016

zntj

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“…Further statistical analysis showed no significant differences (P < 0.05) between the pure O 2 and control ambient air packaged pineapple. Fernández-León et al [32] also found 10% O 2 and 5% CO 2 delayed firmness decrease of broccoli crowns.…”

Section: Effect Of Map On Firmness Of Fresh-cut Pineapplementioning

confidence: 87%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

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“…Kontrollü atmosferde depolamanın ürün kalitesinin korunmasında ve raf ömrünün artırılmasında 1-MCP uygulaması ve tek başına soğuk depolamadan (1-2C) daha etkili olduğu sonucuna ulaşılmıştır. Kontrollü atmosferde depolanan örnekler 20C'de 4 günlük raf ömrü sonunda genel beğeni açısından hala tüketilebilir limitin altına düşmemişken, 1-MCP uygulanmış örnekler ve kontrol örnekleri bu limitin altında kalmışlardır [57]. Cao ve ark.…”

Section: Eti̇len Tutucu Si̇stemlerunclassified

Meyve ve Sebzelerde Etilen Tutucu İçeren Aktif Ambalajlama Sistemlerinin Uygulanması ve Raf Ömrüne Etkisi

Sezer¹,

Ayhan²

2017

Akademik Gıda

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Application of Ethylene Scavenging Systems on Fruits and Vegetables and Their Effects on Shelf Life ABSTRACTEthylene is a naturally occurring gaseous plant growth regulator that has numerous effects on the growth, development and storage life of many fruits and vegetables. A very low amount of ethylene is enough to affect the growth, development, ripening and aging of most fruits and vegetables. Thus, ethylene is a critical factor for the shelf life of fruits and vegetables. It largely causes an increase in maturity and loss in freshness of fruits and vegetables. To restrict negative effects of ethylene on fruits and vegetables and to increase the shelf life of these products, new methods with active packaging applications have been developed. In this paper, ethylene scavenging systems as one of the active packaging systems and the effects of these systems on the quality and shelf life of fruits & vegetables are presented.Keywords: Ethylene, Fruits and vegetables, Active packaging, Ethylene scavengers GİRİŞGünümüzde sağlıklı ve dengeli beslenmenin giderek önem kazanmasıyla birlikte uzun süre taze kalan ve çabuk bozulmayan gıdalara olan tüketici talebi de artış göstermiştir. Meyve ve sebzeler karbonhidrat, yağ, protein, vitamin ve mineral içerikleriyle insan beslenmesinde önemli yeri olan gıdalardandır. Meyve ve sebzelerin ürün kalitesi üzerinde üretimlerinden hasat edilmelerine kadar olan süreç kadar, hasat edildikten sonra tüketiciye ulaşana kadar geçirdikleri süreç de oldukça etkilidir. Özellikle hasat sonrasındaki süreçte sağlıklı koşullarda muhafaza raf ömrü ve besin değerlerinin korunması bakımından önem taşımaktadır.

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Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP

Cited by 73 publications

References 43 publications

Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Meyve ve Sebzelerde Etilen Tutucu İçeren Aktif Ambalajlama Sistemlerinin Uygulanması ve Raf Ömrüne Etkisi

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