Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC

Heat treatments cause a moderate and reversible stress that interrupts the normal metabolism (senescence or fruit ripening) of the product. Although there is a large number of reports about heat treatments on broccoli heads, the effect of subjecting only the stems to thermal treatments has not been...

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Autores principales: Perini, Mauro Alejandro, Sin, Ignacio, Reyes Jara, Andrea Milagros, Gómez Lobato, María Eugenia, Civello, Pedro Marcos, Martínez, Gustavo Adolfo
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/73219
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-73219
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
spellingShingle Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
Perini, Mauro Alejandro
Sin, Ignacio
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martínez, Gustavo Adolfo
Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC
topic_facet Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
description Heat treatments cause a moderate and reversible stress that interrupts the normal metabolism (senescence or fruit ripening) of the product. Although there is a large number of reports about heat treatments on broccoli heads, the effect of subjecting only the stems to thermal treatments has not been studied yet. One of the main reasons to analyze this approach is that the hormone ethylene is actively produced in the stem cutting area. Different hot water treatments were performed on the first 5 cm of broccoli stems with various combinations of time-temperature. Treatment carried out at 50 ºC for 3 min was chosen for further analysis of different quality and senescence parameters, taking into account that broccoli heads presented a delayed change in Hue and L values when compared with controls during storage. While control heads looked yellow, heat-treated samples retained most of their green colour. Furthermore, control heads presented higher weight loss, lower total and soluble protein, and lower total soluble sugar after 3 or 5 storage days, giving evidence of the fact that a heat treatment just on the stem contributes to the delay of broccoli senescence and to the maintenance of the overall quality of the product during storage.
format Articulo
Articulo
author Perini, Mauro Alejandro
Sin, Ignacio
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martínez, Gustavo Adolfo
author_facet Perini, Mauro Alejandro
Sin, Ignacio
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martínez, Gustavo Adolfo
author_sort Perini, Mauro Alejandro
title Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC
title_short Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC
title_full Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC
title_fullStr Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC
title_full_unstemmed Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 ºC
title_sort hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (brassica oleracea l. var italic) heads stored at 20 ºc
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/73219
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