Physiology and Quality Responses of Fresh-cut Broccoli Florets Pretreated with Ethanol Vapor

• Autores: Junhua Han, Weiyu Tao, Huakun Hao, Bolin Zhang, Weibo Jiang, Tiangui Niu, Quanhong Li, Tongyi Cai
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 5, 2006
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The exposure of intact broccoli to 6 mL/kg ethanol for 5 h was effective in inhibiting the senescence of fresh-cut broccoli florets. During the 8 d of storage at 10 °C, the weight loss, protein, and chlorophyll degradation of the treated broccoli florets were significantly retarded. The ethanol content of the ethanol-treated broccoli rose sharply and then descended rapidly to a level close to that of the control broccoli stored at 10 °C after 8 d. The acetaldehyde level of the treated broccoli was higher than that of the control broccoli over the whole storage period. The alcohol dehydrogenase activity of the treated broccoli was significantly higher than that of the control after 6 d. There had been higher activities of peroxidase, superoxide dismutase, and catalase in ethanol-treated broccoli. Our study showed that the fresh-cut broccoli treated with ethanol maintained better quality during the storage. Ethanol vapor would be commercially a good candidate for extending the shelf-life of fresh-cut broccoli florets and reducing the loss in postharvest.