Postharvest senescence of florets from primary and secondary broccoli inflorescences

The shelf-life of fresh-cut vegetables may be markedly affected by the type and quality of the raw materials. In this work we evaluated the influence of the type of inflorescence used for processing (primary and lateral) on the postharvest senescence of refrigerated fresh-cut broccoli. Florets from...

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Autores principales: Hasperué, Héctor Joaquín, Lemoine, María Laura, Vicente, Ariel Roberto, Chaves, Alicia Raquel, Martínez, Gustavo Adolfo
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ciencias Exactas
Ciencias Agrarias
minimally processed
Brassica oleraca var. Italica
storage
quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159989
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-159989
record_format dspace
spelling I19-R120-10915-1599892023-11-09T20:03:40Z http://sedici.unlp.edu.ar/handle/10915/159989 Postharvest senescence of florets from primary and secondary broccoli inflorescences Hasperué, Héctor Joaquín Lemoine, María Laura Vicente, Ariel Roberto Chaves, Alicia Raquel Martínez, Gustavo Adolfo 2015-06 2023-11-09T16:42:40Z en Ciencias Exactas Ciencias Agrarias minimally processed Brassica oleraca var. Italica storage quality The shelf-life of fresh-cut vegetables may be markedly affected by the type and quality of the raw materials. In this work we evaluated the influence of the type of inflorescence used for processing (primary and lateral) on the postharvest senescence of refrigerated fresh-cut broccoli. Florets from primary and lateral heads were cut and washed with chlorinated water, rapidly cooled to 4 °C, packed in plastic trays covered with perforated PVC and stored at 4 °C for 0, 14 or 21 d. During storage we evaluated floret deterioration, respiration rate, weight loss, color, chlorophyll content, sugars (glucose, fructose and sucrose), antioxidant capacity against ABTS•⁺ and DPPH•⁻ radicals, ascorbic acid and Folin–Ciocalteu-reacting substances. Florets from lateral inflorescences were more perishable than fresh-cut broccoli obtained from primary heads. Terminal florets retained higher chlorophyll levels and showed delayed yellowing. Already at harvest primary-broccoli showed lower respiration rate. Florets form terminal heads showed lower weight and sugar loss during storage and maintained higher visual quality throughout the storage period at 4 °C. The inflorescence type also had large impact in the initial level of antioxidants as well as in their metabolism during storage. This information may be useful for vegetable processors. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Laboratorio de Investigación en Productos Agroindustriales Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf 42-47
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Ciencias Agrarias
minimally processed
Brassica oleraca var. Italica
storage
quality
spellingShingle Ciencias Exactas
Ciencias Agrarias
minimally processed
Brassica oleraca var. Italica
storage
quality
Hasperué, Héctor Joaquín
Lemoine, María Laura
Vicente, Ariel Roberto
Chaves, Alicia Raquel
Martínez, Gustavo Adolfo
Postharvest senescence of florets from primary and secondary broccoli inflorescences
topic_facet Ciencias Exactas
Ciencias Agrarias
minimally processed
Brassica oleraca var. Italica
storage
quality
description The shelf-life of fresh-cut vegetables may be markedly affected by the type and quality of the raw materials. In this work we evaluated the influence of the type of inflorescence used for processing (primary and lateral) on the postharvest senescence of refrigerated fresh-cut broccoli. Florets from primary and lateral heads were cut and washed with chlorinated water, rapidly cooled to 4 °C, packed in plastic trays covered with perforated PVC and stored at 4 °C for 0, 14 or 21 d. During storage we evaluated floret deterioration, respiration rate, weight loss, color, chlorophyll content, sugars (glucose, fructose and sucrose), antioxidant capacity against ABTS•⁺ and DPPH•⁻ radicals, ascorbic acid and Folin–Ciocalteu-reacting substances. Florets from lateral inflorescences were more perishable than fresh-cut broccoli obtained from primary heads. Terminal florets retained higher chlorophyll levels and showed delayed yellowing. Already at harvest primary-broccoli showed lower respiration rate. Florets form terminal heads showed lower weight and sugar loss during storage and maintained higher visual quality throughout the storage period at 4 °C. The inflorescence type also had large impact in the initial level of antioxidants as well as in their metabolism during storage. This information may be useful for vegetable processors.
format Articulo
Articulo
author Hasperué, Héctor Joaquín
Lemoine, María Laura
Vicente, Ariel Roberto
Chaves, Alicia Raquel
Martínez, Gustavo Adolfo
author_facet Hasperué, Héctor Joaquín
Lemoine, María Laura
Vicente, Ariel Roberto
Chaves, Alicia Raquel
Martínez, Gustavo Adolfo
author_sort Hasperué, Héctor Joaquín
title Postharvest senescence of florets from primary and secondary broccoli inflorescences
title_short Postharvest senescence of florets from primary and secondary broccoli inflorescences
title_full Postharvest senescence of florets from primary and secondary broccoli inflorescences
title_fullStr Postharvest senescence of florets from primary and secondary broccoli inflorescences
title_full_unstemmed Postharvest senescence of florets from primary and secondary broccoli inflorescences
title_sort postharvest senescence of florets from primary and secondary broccoli inflorescences
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/159989
work_keys_str_mv AT hasperuehectorjoaquin postharvestsenescenceoffloretsfromprimaryandsecondarybroccoliinflorescences
AT lemoinemarialaura postharvestsenescenceoffloretsfromprimaryandsecondarybroccoliinflorescences
AT vicentearielroberto postharvestsenescenceoffloretsfromprimaryandsecondarybroccoliinflorescences
AT chavesaliciaraquel postharvestsenescenceoffloretsfromprimaryandsecondarybroccoliinflorescences
AT martinezgustavoadolfo postharvestsenescenceoffloretsfromprimaryandsecondarybroccoliinflorescences
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