Ethanol and Methyl Jasmonate Fumigation Impact on Quality, Antioxidant Capacity, and Phytochemical Content of Broccoli Florets during Storage

Broccoli is a vegetable that offers valuable components, such as glucosinolates (GLS), flavonoids, and hydroxycinnamic acids (HCA), for our daily food intake. These substances have been associated with reducing the risk of cancer cardiovascular diseases (CVD). florets are also highly perishable, given their elevated respiration rates sensitivity to ethylene. Experiments carried out on broccoli investigate consequences abiotic stress post-harvest treatments in retarding senescence process. Nevertheless, influence these phytochemicals has not extensively examined. Florets (Brassica oleracea) were exposed an atmosphere consisting 10,000 µL.L?1 ethanol at room temperature 30 min 120 min. The exposure methyl jasmonate (MeJA) was using 1 45 180 yellowing delayed both times compared untreated florets, chlorophyll titers superior doses over control. total phenols increased by 15% 18% application hormetic high doses, respectively, throughout storage period unexposed broccoli. GLS HCA yields doses. µL.L1 MeJA resulted florets; however, longer exposures after 21 d significantly (p < 0.05) relative florets. Overall antioxidant capacity reduced jasmonate; amount glucobrassicins within following but no significant differences glucoraphanin content observed. As conclusion, treatment could indeed delay lead induction phytochemicals. In contrast, MeJA’s effect quality quite substantial; it can, be used improve phytochemical particularly indole-type GLS.