Effect of folic acid on the postharvest physiology of broccoli during storage

Xu, Dongying; Zuo, Jinhua; Fang, Yalin; Yan, Zhicheng; Shi, Junyan; Gao, Lipu; Qing, Wang; Jiang, Aili

doi:10.1016/j.foodchem.2020.127981

Cited by 43 publications

(26 citation statements)

References 35 publications

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“…italica) is a vegetable that belongs to the Brassicaceae family, whose main edible parts are the shoots and immature inflorescences. The main producing countries of this vegetable are China, India, the USA, Spain, Italy, France and Mexico [96,97]. The edible portion of broccoli is characterized by its high water (89%) and low fat content (0.37%), as well as lower amounts of proteins, dietary fibers and carbohydrates.…”

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

“…The edible portion of broccoli is characterized by its high water (89%) and low fat content (0.37%), as well as lower amounts of proteins, dietary fibers and carbohydrates. Broccoli is also a valuable source of minerals such as potassium, phosphorus, calcium and sodium, vitamins (especially vitamin C, A and folic acid), glucosinolates, polyphenols (flavonoids and hydroxycinnamic acids), among others [96][97][98][99][100]. Therefore, eating habits that include broccoli in the regular diet are important in the prevention of chronic diseases, such as cardiovascular diseases and cancer, as they may perform antioxidant, antimicrobial, and other bioactivities that prevent oxidative stress related to different conditions [96,[101][102][103].…”

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

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Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

et al. 2022

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Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.

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Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

Section: Agri-food Surplus Waste and Lossmentioning

confidence: 99%

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

et al. 2022

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“…The weight loss was assayed as described by Xu et al (21). The content of vitamin C was measured according to the method reported by Sohail et al (31).…”

Section: Weight Loss Vitamin C Flavonoid and Lignin Contentsmentioning

confidence: 99%

Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl

Meng

Malik

et al. 2022

Front. Nutr.

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Broccoli (Brassica oleracea L. var. Italic) is rich in nutrition. However, it is susceptible to yellowing after harvest, leading to nutritional and economic losses. In this study, diacetyl, a natural food additive compound, was selected to inhibit the yellowing of broccoli florets and maintain the nutrient quality during storage time. It was found that 20 μl L–1 diacetyl treatment for 12 h could significantly delay the yellowing and decrease the weight loss and lignin content of broccoli florets. Meanwhile, diacetyl could maintain higher contents of chlorophyll, vitamin C and flavonoids and suppress the transcript levels of chlorophyll degradation–related genes in broccoli florets. Moreover, accumulations of reactive oxygen species (ROS) were inhibited by diacetyl treatment. Under diacetyl treatment, the generation of ethylene was prevented by inhibiting the activities and related-gene expressions of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase. Based on our findings, exogenous diacetyl could be employed as a novel bioactive molecule for retarding the yellowing and maintaining the quality of postharvest broccoli.

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“…After harvest, broccoli florets senescence, and the green color degrades quickly, losing its commercial value [ 4 ] and nutritional content [ 5 ]. Thus, several previous approaches, such as the use of passive modified atmosphere treatment [ 6 ], exogenous sodium nitroprusside treatment [ 7 ], UV-C treatment [ 8 ], pulses of low-intensity light [ 9 ], and postharvest folic acid treatment [ 10 ], have been used to extend the shelf life and improve the quality of harvested broccoli heads. The previous techniques may not be suitable due to their high cost and/or difficulty in commercial applications.…”

Section: Introductionmentioning

confidence: 99%

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

El-Beltagi

Ali

Ramadan

et al. 2022

Plants

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The importance of broccoli (Brassica oleracea var. italica) consumption has increased in recent years due to its significant amount of anticarcinogenic and antioxidant compounds, as well as its many vitamins. However, broccoli florets are a highly perishable product which rapidly senesce and turn yellow after harvest, resulting in losses in nutritional and bioactive compounds. Thus, in this study, we evaluated the effect of postharvest exogenous of salicylic acid (SA) and calcium chloride (CaCl2) and their combination on the quality of broccoli florets stored at 5 °C for 28 days to minimize the rapid senescence of broccoli florets. Samples treated with 2 mM SA alone or in combination with 2% CaCl2 showed lower weight loss and lower losses of chlorophyll content, vitamin C, phenolic compounds, carotenoids, flavonoids, and glucosinolates compared with the control samples. Additionally, antioxidant activity was maintained by either SA or SA + CaCl2 treatments while peroxidase activity was decreased. For higher quality and lower losses in antioxidant compounds of broccoli florets during refrigerated storage at 5 °C, SA + CaCl2 treatment could be helpful for up to 21 days.

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Effect of folic acid on the postharvest physiology of broccoli during storage

Cited by 43 publications

References 35 publications

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl

Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets

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