Changes in Color and Chlorophyll Fluorescence of Broccoli Florets following Hot Water Treatment

Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage

A postharvest treatment with hot air (48 C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect eith...

Involvement of chloroplast peroxidase on chlorophyll degradation in postharvest broccoli 1 florets and its control

Colorless Chlorophyll Catabolites in Senescent Florets of Broccoli (Brassica oleracea var. italica)

Typical postharvest storage of broccoli (Brassica oleracea var. italica) causes degreening of this common vegetable with visible loss of chlorophyll (Chl). As shown here, colorless Chl-catabolites are generated. In fresh extracts of degreening florets of broccoli, three colorless tetrapyrrolic Chl-catabolites accumulated and were detected by high performance liquid chromatography (HPLC): two "n...

Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets.

In the extracts of fresh raw and frozen broccoli, caffeic, ferulic, sinapinic acids and kaempferol were identified. Boiling reduced the amounts of caffeic acid and kaempferol in both samples. The concentration of polyphenols was 2.69mg/g fresh mass and 0.96mg/fresh mass in fresh raw broccoli and frozen raw broccoli, respectively. Boiling significantly decreased the amounts of phenolic compounds...

etiology, significance, diagnosis and treatment of bruxiam

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