Delayed yellowing of broccoli florets by ethanol: Some physio-biochemical changes during storage
نویسندگان
چکیده
منابع مشابه
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...
متن کاملStorage in high-barrier pouches increases the sulforaphane concentration in broccoli florets
Sulforaphane is a phytochemical that is usually found in cruciferous vegetables and is known to have a depressive effect on gastric cancer. Preliminary investigations showed that the sulforaphane concentration in broccoli (Brassica oleracea var. italica) florets increased under anoxia. Therefore, in the present study, we examined the effect of different atmospheric conditions on the sulforaphan...
متن کاملPii: S0925-5214(01)00093-x
Acetaldehyde, ethanol and non-protein bound amino acids were determined in broccoli florets (Brassica oleracea L. var. Italica cv. Marathon) stored for 7 days at 10°C in air or controlled atmospheres (0.125, 0.25, or 0.5% O2 alone or in combination with 20% CO2, or 20% CO2 in N2) followed by 2 days aeration. Floret yellowing was visible at days 7 and 9 in air. Low O2 or low O2 plus high CO2 atm...
متن کاملphysical and biochemical changes of some iranian quince (cydonia oblonga mill) genotypes during cold storage
quince fruit has many benefits to human health and is an excellent source of pectin for jellies and jam industry. the objective of the present research was to study fruit physio-chemical attributes of some quince genotypes at harvest and their changes during cold storage. the fruit of 15 genotypes were harvested at optimum maturity and stored for 0, 30, 60, 90 and 120 days in cold storage and s...
متن کاملBiochemical changes in watermelon and pineapple juice blend during storage
A water melon: pineapple juice has been produced in a ratio 9:1 respectively. However, its biochemical changes on storage to establish its keeping quality is yet to be establish and so this research work is on the biochemical changes accompanying water melon-pineapple juice blends during storage for establishing the storage life. Samples of water melonpineapple juice in 9:1 ratio respectively w...
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ژورنال
عنوان ژورنال: Annals of Tropical Research
سال: 2010
ISSN: 0116-0710
DOI: 10.32945/atr3212.2010