The Effect of Post-Harvest and Packaging Treatments on Glucoraphanin Concentration in Broccoli (Brassica oleracea var. italica)
| Autor: | Nuchanart Rangkadilok, Robert Premier, Bruce Tomkins, Richard N. Bennett, Paul J. Taylor, David R Eagling, Marc E. Nicolas |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Time Factors
Food Handling Glucosinolates Brassica Color Shelf life chemistry.chemical_compound Food Preservation Imidoesters Oximes Air treatment Chromatography High Pressure Liquid Glucoraphanin biology Food Packaging food and beverages Humidity General Chemistry biology.organism_classification Cold Temperature Horticulture Glucose Agronomy chemistry Sulfoxides Modified atmosphere Glucosinolate Brassica oleracea General Agricultural and Biological Sciences Sulforaphane |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:7386-7391 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf0203592 |
| Popis: | The effects of post-harvest and packaging treatments on glucoraphanin (4-methylsulfinylbutyl glucosinolate), the glucosinolate precursor of anticancer isothiocyanate sulforaphane [4-methylsulfinylbutyl isothiocyanate], were examined in broccoli (Brassica oleracea var. italica) during storage times. The results showed that at 20 degrees C, 55% loss of glucoraphanin concentration occurred in broccoli stored in open boxes during the first 3 days of the treatment and 56% loss was found in broccoli stored in plastic bags by day 7. Under both air and controlled atmosphere (CA) storage, glucoraphanin concentration appeared to fluctuate slightly during 25 days of storage and the concentrations under CA was significantly higher than those stored under air treatment. In modified atmosphere packaging (MAP) treatments, glucoraphanin concentration in air control packaging decreased significantly whereas there were no significant changes in glucoraphanin concentration in MAP with no holes at 4 degrees C and two microholes at 20 degrees C for up to 10 days. Decreases in glucoraphanin concentration occurred when the broccoli heads deteriorated. In the present study, the best method for preserving glucoraphanin concentration in broccoli heads after harvest was storage of broccoli in MAP and refrigeration at 4 degrees C. This condition maintained the glucoraphanin concentration for at least 10 days and also maintained the visual quality of the broccoli heads. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|