Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

“…Since smoothies contained approximately 12 % of broccoli, being this vegetable the main source of chlorophylls, its contents are in accordance to those previously reported by Fernández-León et al (2013) in fresh-cut broccoli (Cv. Parthenon).…”

“…Epidemiological studies conducted by the PREDIMED (2015) suggest that most of those beneficial effects are derived from the phytochemical constituents of fruit, vegetables and olive oil, which are the main components of that diet. Tomato, red pepper, carrot and broccoli have high contents of those health-promoting phytochemicals such as carotenoids, phenolic compounds, vitamins C and E, folates, glucosinolates and minerals, among others (Serrano et al 2010;Martínez-Hernández et al 2015a;Fernández-León et al 2013;Sánchez-Rangel et al 2014). Dietary fibre activates intestinal peristalsis, binds bile acids and water, and reduces blood cholesterol level and, consequently, the risk of incidence of ischemic heart disease and postprandial glycaemia (Chen et al 2011).…”

Behaviour of fresh cut broccoli under different modified atmosphere conditions

“…Broccoli (Brassica oleracea L. var italica) is an inflorescence highly valued due to its richness in glucosinolates, vitamins, antioxidants and other healthpromoting phytochemicals (Yuan et al, 2010). In fact, Verhoeven et al, (1996) in their review indicated that epidemiological studies have shown an inverse association between the consumption of Brassica vegetables and the risk of cancer.Broccoli is a very perishable vegetable, and postharvest technologies should be applied, as modified atmosphere packaging, to extend its commercial life (Fernández-León et al, 2013a, Caleb et al, 2016.…”

“…Fresh-cut broccoli decays faster than intact heads. The quality loss is visually observed in symptoms such as loss of turgidity and yellowing (Izumi et al, 1996;Hansen et al, 2001;Eason et al, 2005Eason et al, , 2007Fernández-León et al, 2013a). …”

“…It has been proved that it is not necessary to have these strict conditions to extend the postharvest life of broccoli, as Fernández-León et al, (2013b) established that a controlled atmosphere with 10 % O 2 and 5% CO 2 was very effective on maintaining the quality parameters of broccoli during 12 days. Moreover, Fernández-León et al, (2013a) found that modified atmosphere packaging with microperforated polypropylene at 5 °C allowed the retention of quality and functional values of fresh-cut broccoli cv. 'Parthenon'.…”