Effect of temperature on glucosinolate content and shelf life of ready-to-eat broccoli florets packaged in passive modified atmosphere

Paulsen, Erika; Barrios, Sofía; Baenas, Nieves; Moreno, Diego A.; Heinzen, Horacio; Lema, Patricia

doi:10.1016/j.postharvbio.2018.01.006

Cited by 39 publications

(49 citation statements)

References 41 publications

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“…Paulsen et al . () reported for broccoli florets stored at 4 °C that the total Gls are maintained but significantly decrease when stored at 15 °C. These controversial results demonstrate the necessity to carry out independent studies for each species under well‐defined postharvest conditions.…”

Section: Resultsmentioning

confidence: 98%

“…Rybarczyk-Plonska et al (2016) reported that Gls contents were not changed in broccoli flower buds during pre-storage at low temperatures (0 or 4°C) for 4 or 7 days, even suggesting that the combination of prestorage at 0°C followed by storage at 10°C, maximises the level of Gls in broccoli florets. Paulsen et al (2018) reported for broccoli florets stored at 4°C that the total Gls are maintained but significantly decrease when stored at 15°C. These controversial results demonstrate the necessity to carry out independent studies for each species under well-defined postharvest conditions.…”

Section: Influence Of Storage Type On Glucosinolate Content and Myrosmentioning

confidence: 97%

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Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Campos

Aguilar‐Galvez

García‐Ríos

et al. 2019

Int J of Food Sci Tech

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Summary The identification and quantification of Glucosinolates (Gls) via UPLC® MS‐MS/PDA/qToF in ten mashua cultivars was carried out. Gls total contents were within the 4.9–54.2 μmol g−1 dry matter range, of which 96–99% corresponded to glucoaubrietin. Other less abundant Gls were glucotropaeolin and tentatively two isomers of hydroxybenzyl Gls. Postharvest refrigeration and shade storage conditions increased the content of Gls up to day 6 in 39.7% and 51.5% respectively. Sun exposure increased the Gls content in 40% up to day 3 but from day 6 considerable losses were attained (92% at day 15). Low correlation levels (R2) between the Gls and myrosinase (MYR) activity of 0.57, 0.28 and 0.39 for the refrigeration, shade and sun exposure treatments were obtained. The cooking regimes tested, boiling, microwaving and baking totally inactivated MYR without affecting the Gls content.

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Section: Resultsmentioning

confidence: 98%

Section: Influence Of Storage Type On Glucosinolate Content and Myrosmentioning

confidence: 97%

Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Campos

Aguilar‐Galvez

García‐Ríos

et al. 2019

Int J of Food Sci Tech

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“…Taking into consideration that all of these physiological pathways downgrade product sensory and nutritional quality, the challenge of the current research lies on testing potential hurdles in order to counteract this physiological decay, including low temperatures, edible coatings, antioxidants, acidulants, antimicrobial agents, ethylene inhibitors, MAP packaging, etc. In recent literature, there are several interesting studies on quality degradation of minimally processed fruits and vegetables due to physiological activity, namely for pomegranate [ 30 ], celery [ 31 ], broccoli [ 32 ], tomato [ 14 ], asparagus [ 33 ].…”

Section: Principal Modes Of Deterioration Of Fresh-cut Fruits and Vegetablesmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

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“…47 These results are consistent with those obtained by other researchers who studied the ability of elevated CO 2 and/or depleted O 2 in MAP to prevent degradation of chlorophyll in green bell peppers, 34 arugula leaves, 48 fig, 49 and broccoli florets. 50,51…”

Section: Ethylene Production and Respiration Ratementioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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Effect of temperature on glucosinolate content and shelf life of ready-to-eat broccoli florets packaged in passive modified atmosphere

Cited by 39 publications

References 41 publications

Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Postharvest storage and cooking techniques affect the stability of glucosinolates and myrosinase activity of Andean mashua tubers (Tropaeolum tuberosum)

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

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