Effect of preharvest CaCl2 spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

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“…Lu et al. () found that postharvest UV‐B radiation after preharvest 10 mM calcium chloride treatment further boosted glucosinolate levels.…”

Section: Other Nutritional Facetsmentioning

confidence: 99%

Microgreen nutrition, food safety, and shelf life: A review

Turner

Luo

Buchanan

2020

Journal of Food Science

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117

101

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“…2 Both pre-harvest and post-harvest treatments, as well as different packaging materials and modified atmosphere packaging (MAP), have been considered as variables affecting the shelf-life of freshcut microgreens. 13,14,[19][20][21][22] Calcium application in preharvest improved the overall and microbial quality of broccoli microgreens during storage at 5°C. 14,20,21 Different sanitizers were also compared for post-harvest treatments, with varying results.…”

Section: Introductionmentioning

confidence: 99%

“…5,[11][12][13] Other phytochemicals reported in microgreens are phenolic antioxidants, anthocyanins, glucosinolates and carotenoids. 7,[12][13][14][15] Due to their favourable contents in micronutrients and bioactive compounds, microgreens have been proposed as "super foods", 6,16 and have been suggested for very demanding consumers, such as raw foodists, vegetarians and vegans. 4 They are also indicated for growing in urban and peri-urban settings, and have been proposed even as a component of space life support systems.…”

Section: Introductionmentioning

confidence: 99%

Nutritional characterization and shelf-life of packaged microgreens

et al. 2018

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“…Growing interests in the health benefits of broccoli focus on SFR, an unstable isothiocyanate derived from GLR (Lu et al, 2018). Broccoli is often consumed after cooking, which could induce changes in these phytochemical contents.…”

Section: Discussionmentioning

confidence: 99%

“…GLs in freeze‐dried vegetables was extracted following a previously reported procedure (Lu et al, 2018) with modification. Briefly, powdered samples (200 mg) were extracted with 5 ml of methanol − water (60:40, v/v) using sonication for 30 min at 70°C.…”

Section: Methodsmentioning

confidence: 99%

Microwave cooking increases sulforaphane level in broccoli

Pang

Yang

2020

Food Science & Nutrition

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Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking processes on them. In this study, the effects of microwave and low-temperature cooking on GLR and SFR contents in broccoli were investigated. Both microwaving and mild heating increased the GLR and SFR levels in broccoli compared to the raw samples (without any treatment). In particular, SFR level was significantly low under 40°C and dramatically increased from 40 to 60°C, but nothing was detected at 70°C. Compared with conventional heating, microwave heating increased the GLR and SFR yield by about 80% at 50 and 60°C. Microwave power level also influenced the SFR contents. At the same temperatures (50 and 60°C), high-power microwave (950 W) with a short time produced over 40% more SFR than low-power microwave treatment (475 W). Hence, mild heating by microwave could increase the GLR and SFR levels in broccoli, and high-power microwave heating with temperature control at 60°C could retain higher bioavailability of these bioactive compounds in broccoli. K E Y W O R D Sbroccoli, glucoraphanin, low-temperature cooking, microwave cooking, sulforaphane

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Effect of preharvest CaCl2 spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates

Cited by 39 publications

References 34 publications

Microgreen nutrition, food safety, and shelf life: A review

Microgreen nutrition, food safety, and shelf life: A review

Nutritional characterization and shelf-life of packaged microgreens

Microwave cooking increases sulforaphane level in broccoli

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