Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and ‘Parthenon’ broccoli as affected by temperature and atmosphere composition

• Ginés Benito Martínez Hernández ^[1] ; Perla Gómez ; Francisco Artés Hernández ^[1] ; Francisco Artés
  1. [1] Universidad Politécnica de Cartagena

     Universidad Politécnica de Cartagena

     Cartagena, España

     
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 21, Nº 1, 2015, págs. 14-23
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The nutritional quality changes of the fresh-cut kailan-hybrid broccoli were compared with those of the ‘Parthenon’ cv. throughout 15 days at 2 ℃, 5 ℃ and 8 ℃ under air and modified atmosphere packaging. Florets showed higher dietary fiber content than stems. The total protein content of kailan-hybrid florets was 2.2-fold higher than that of ‘Parthenon’ cv. and higher amounts of S, Ca, Mg, Fe, Sr, Mn, Zn and Cu were found. However, ‘Parthenon’ florets registered higher initial total phenolics content than the kailan-hybrid edible part, followed by an increase throughout shelf-life favored at 5 ℃ and 8 ℃ under modified atmosphere packaging (5–7 kPa O2 + 14–15 kPa CO2). Modified atmosphere packaging stored samples at 8 ℃ showed higher individual phenolics content than modified atmosphere packaging stored samples at 2 ℃. The initial total antioxidant capacity of the kailan-hybrid edible part was higher than that of ‘Parthenon’ cv. florets. In conclusion, the kailan-hybrid florets generally showed healthier properties on the analyzed bioactive compounds, except total phenolic content, compared to the conventional ‘Parthenon’ cv.