Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)

Lemoine, María Laura; Chaves, Alicia Raquel; Martínez, Gustavo

doi:10.1016/j.lwt.2010.05.011

Cited by 76 publications

(49 citation statements)

References 38 publications

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“…However, when applied UV-C radiation in minimally processed there were no differences between the additives. Application of UV-C enhanced of antioxidant activity in fresh-cut mangoes (González-Aguilar et al, 2007) and UV-C radiation with heat in broccoli (Lemoine et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Use of additives in combination with UV-C for the conservation of minimally processed Fuji Suprema apples

Caroline¹,

Marines²,

Pricila³

et al. 2016

Afr. J. Agric. Res.

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Minimally processed fruits need to be treated with techniques to keep their quality, and lower the incidence of their pulp and rots becoming black. In this context, this work aims to evaluate the efficiency of the use of UV-C radiation and different additives in preventing browning and conserving 'Fuji Suprema' apples that are minimally processed. The experimental design was completely randomized with factorial scheme of 5x2x3 (5 additives x 2 UV-C applications x 3 storage periods). The apple slices were placed in solutions containing the following: control; ascorbic acid (1%); sodium isoascorbate (1%); ascorbic acid (0.5%) + sodium isoascorbate (0.5%); citric acid (0.5%) + sodium isoascorbate + 0.5%. It was used with and without UV-C radiation in minimally processed apples, the intensity of the radiation emitted was 2.71 kJ.m -². Then the trays were stored in a cold room at 4±1°C temperature and a relative humidity of 85-90%. They were stored for periods of 0, 6 and 12 days. The parameters assessed were: mass loss, pulp color, soluble solids, titratable acidity, rot incidence, total phenolic compounds and antioxidant activity. The use of ascorbic acid, sodium isoascorbate and associate compounds contributes to the keep of the pulp color of the minimally processed apples on 12th day of storage. UV-C reduces rot incidence, and increases the soluble solids, phenolic compounds and antioxidant activity, when compared without the use of UV-C radiation on 12th day of storage. The ascorbic acids keep the total phenolic concentration in the minimally processed apples.

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Section: Resultsmentioning

confidence: 99%

Use of additives in combination with UV-C for the conservation of minimally processed Fuji Suprema apples

Caroline¹,

Marines²,

Pricila³

et al. 2016

Afr. J. Agric. Res.

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“…All the enzyme activities were determined by photometric assay using a UV-2450 UV/Vis spectrophotometer (Shimadzu, Shanghai, China). CAT and peroxidase (POD) activities were estimated by the method of Lemoine et al [32] whereas the superoxide dismutase (SOD) and PAL activities were assayed using the method described by Sellamuthu et al [33]. There were four samples per treatment.…”

Section: Defensive Enzyme Assaysmentioning

confidence: 99%

Use of Nonanal-wax as Postharvest Fungicide of Tomato against <i>Botrytis cinerea</i>

Zhang¹,

Zeng²,

Sun³

et al. 2017

JFNR

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The antifungal activity of nonanal against Botrytis cinerea, one of the most important postharvest diseases of tomato gray mold, was tested by in vitro and in vivo experiments. Results of in vivo tests demonstrated that wax + nonanal treatment significantly decreased the incidence of gray mold during the entire storage period. After 8 d of storage, the disease incidences in Wax + nonanal (1×, 4× or 10× MFC)-treated fruits were 46.7%, 56.7%, 73.3%, respectively, in contrast to 100% of the control fruits. Loss of membrane integrity was examined and quantified under 10×MFC nonanal condition by the method of propidium iodide fluorescent staining. Wax + nonanal (10×MFC) treatment remarkably increased antioxidant enzyme activities, such as catalase (CAT), superoxidase dismutase (SOD), peroxidase (POD) and phenylalanine ammonia lyase (PAL). Meanwhile, this treatment (10×MFC) evidently exhibited a delayed decline in antioxidant enzyme activities. Furthermore, nonanal treatment retained the fruit quality of tomatoes because it reduced the coloration index and weight loss and retained fruit firmness. No significant differences were found between the pH, Firmness and total soluble solid (TSS) content for all treatment under the same storage time. Our results suggest that nonanal can be considered as a good alternative to conventional fungicides in controlling the decay of tomato fruits.

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“…The results indicated that there is a good margin for enhancing antioxidant compounds of broccoli for economic production using organic fertilization. Studies showed that combined hot air and UVC treatment of minimally processed broccoli may enhance protection against oxidative molecules not only by increasing levels of phenolics and ascorbic acid but also by enhancing the activity of enzymes (catalase and ascorbate peroxidase) involved in removing reactive oxygen species (Lemoine et al 2010 ).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Brassica oleracea (Italica Group)

Lim¹

2013

Edible Medicinal and Non-Medicinal Plants

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Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)

Cited by 76 publications

References 38 publications

Use of additives in combination with UV-C for the conservation of minimally processed Fuji Suprema apples

Use of additives in combination with UV-C for the conservation of minimally processed Fuji Suprema apples

Use of Nonanal-wax as Postharvest Fungicide of Tomato against <i>Botrytis cinerea</i>

Brassica oleracea (Italica Group)

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