Involvement of chloroplast peroxidase on chlorophyll degradation in postharvest broccoli 1 florets and its control
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Physiological Changes during Postharvest Senescence of Broccoli 1565 Physiological Changes during Postharvest Senescence of Broccoli1
The objective of this work was to determine the early physiological changes throughout shelf life of fresh broccoli (Brassica oleracea L. var. italica) cv. Piracicaba Precoce at 25oC and relative humidity of 96% in the dark until complete senescence. Head inflorescences showed lack of turgidity and commercial value when weight loss reached up to 5%, coinciding with 48 hour after harvest. Chloro...
متن کاملTHE INFLUENCE OF THE BROCCOLI (Brassica oleracea var. itálica) FILL WEIGTH ON POSTHARVEST QUALITY1
Broccoli which is an important source of vitamins and anticarcinogenic property substances [23], presents a short shelf-life, especially at room temperature, due to immaturity of the texture in the moment of the harvest as well as to physiological factors regulated by genetic mechanisms [30]. Several changes are observed along its senescence and some are easily observed as the yellowing generat...
متن کاملColorless 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...
متن کاملHot 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 کاملPlants as Biofactories: Postharvest Stress-Induced Accumulation of Phenolic Compounds and Glucosinolates in Broccoli Subjected to Wounding Stress and Exogenous Phytohormones
Broccoli contains high levels of bioactive molecules and is considered a functional food. In this study, postharvest treatments to enhance the concentration of glucosinolates and phenolic compounds were evaluated. Broccoli whole heads were wounded to obtain florets and wounded florets (florets cut into four even pieces) and stored for 24 h at 20 °C with or without exogenous ethylene (ET, 1000 p...
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