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.
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Claims 10
Claim · model-written summary
All UV-C treatments increased broccoli floret total polyphenols by up to 21% above the initial value during storage.
- Taxon
- Broccoli
Brassica oleracea var. italicae1 - Material
- Premium Crope1
- Treatment
- UV-Ce1
- Outcome
- total polyphenols contente0
- Direction
- increasede0
- Value
- 21%e0
- Comparator
- initial valuee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All treatments increased total polyphenols content and increased up to 21% above the initial value during storage”
e1“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”
Claim · model-written summary
Higher UV-C doses yielded higher total antioxidant capacity.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- UV-C dosee0
- Outcome
- total antioxidant capacitye0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The higher the UV-C dose, the higher the total antioxidant capacity values that were reached”
e1“broccoli (Brassica oleracea L. var. italica) florets”
Claim · model-written summary
Total chlorophyll generally decreased during storage.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Outcome
- total chlorophyll contente0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Generally total chlorophyll content decreased”
e1“broccoli (Brassica oleracea L. var. italica) florets”
Claim · model-written summary
A 4.5 kJ·m−2·s−1 UV-C dose improved chlorophyll retention.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 4.5e0
- Outcome
- chlorophyll retentione0
- Direction
- highere0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher chlorophyll retention was when broccoli florets were radiated with 4.5 and 10 kJ·m−2·s−1 of UV-C”
e1“0 m−2·s−1 (control)”
Claim · model-written summary
A 10 kJ·m−2·s−1 UV-C dose improved chlorophyll retention.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 10 kJ·m−2·s−1 of UV-Ce0
- Outcome
- chlorophyll retentione0
- Direction
- highere0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher chlorophyll retention was when broccoli florets were radiated with 4.5 and 10 kJ·m−2·s−1 of UV-C”
e1“0 m−2·s−1 (control)”
Claim · model-written summary
A 10 kJ·m−2·s−1 UV-C dose gave the highest sugar retention.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- UV-C of 10 kJ·m−2·s−1e0
- Outcome
- retention of sugare0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment with UV-C of 10 kJ·m−2·s−1 caused the highest retention of sugar”
e1“broccoli (Brassica oleracea L. var. italica) florets”
Claim · model-written summary
Protein content decreased during broccoli storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- protein contente0
- Direction
- Decreasinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Decreasing protein content in broccoli florets during storage occurred”
Claim · model-written summary
A 4.5 kJ·m−2·s−1 UV-C dose maintained higher broccoli protein content.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- 4.5e0
- Outcome
- protein contentse0
- Direction
- highere0
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“samples treated with 4.5 and 10 kJ·m−2·s−1 had higher protein contents”
e1“Decreasing protein content in broccoli florets during storage occurred”
e2“0 m−2·s−1 (control)”
Claim · model-written summary
A 10 kJ·m−2·s−1 UV-C dose maintained higher broccoli protein content.
- Taxon
- broccoliBrassica oleracea var. italicae1
- Treatment
- 10 kJ·m−2·s−1e0
- Outcome
- protein contentse0
- Direction
- highere0
- Comparator
- controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“samples treated with 4.5 and 10 kJ·m−2·s−1 had higher protein contents”
e1“Decreasing protein content in broccoli florets during storage occurred”
e2“0 m−2·s−1 (control)”
Claim · model-written summary
The authors conclude that UV-C can delay senescence and preserve broccoli quality for up to 12 days at 4°C.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Outcome
- delay senescence and preserve quality and nutritional valuee0
- Value
- 12 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
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