Postharvest UV-C Irradiation Delays Senescence and Maintains Nutritional Properties of Broccoli Florets. Issue 2 (4th March 2017)

• Record Type: Journal Article
• Authors: Khalili, Fariba; Shekarchi, Maryam; Razavi, Khadije; Rastegar, Hossein
• Is Part Of: International journal of vegetable science. Volume 23:Issue 2(2017)
• Page Start: 158
• Page End: 170
• Publication Date: 2017-03-04
• Subjects: Brassica oleracea var. italica -- antioxidant capacity -- phenolics content -- physical technologies -- sugar; Vegetables -- Periodicals; Vegetables -- Research -- Periodicals; 635
• DOI: 10.1080/19315260.2016.1227416
• Languages: English
• ISSNs: 1931-5260

Abstract

ABSTRACT: Health promoting bioactive compounds in broccoli ( Brassica oleracea L. var. italica ) florets decrease in nutritional value after harvest. Ultraviolet (UV)-C radiation (254 nm) is a physical technology to extend postharvest life of vegetables. Broccoli florets from cv. Premium Crop, were treated with 0 m −2 ·s −1 (control), 1.5, 4.5, or 10 kJ·m −2 ·s −1 of UV-C and subsequently stored at 4°C for 12 days. All treatments increased total polyphenols content and increased up to 21% above the initial value during storage. The higher the UV-C dose, the higher the total antioxidant capacity values that were reached. Generally total chlorophyll content decreased, but higher chlorophyll retention was when broccoli florets were radiated with 4.5 and 10 kJ·m −2 ·s −1 of UV-C. Treatment with UV-C of 10 kJ·m −2 ·s −1 caused the highest retention of sugar. Decreasing protein content in broccoli florets during storage occurred but samples treated with 4.5 and 10 kJ·m −2 ·s −1 had higher protein contents. UV-C treatment is a nonchemical technique to delay senescence and preserve quality and nutritional value of broccoli up to 12 days at 4°C.