Abstract
In the current study, fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days. The results indicated that 100 µM melatonin treatment inhibited the increase of L* and b* values and retained higher hue angle, total chlorophyll content, and fresh weight during storage. Furthermore, 100 µM melatonin treatment obviously increased antioxidant contents including ascorbic acid, total phenols, and flavonoids, and enhanced the antioxidant activity of florets. Individual phenolic compounds including epicatechin, rutin, and quercetin were positively influenced by melatonin treatment. Superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities were obviously enhanced by 100 µM melatonin treatment whereas peroxidase (POD) activity was significantly reduced. Moreover, florets treated with melatonin exhibited lower malondialdehyde (MDA), H2O2, and O2− levels. Our research concluded that melatonin treatment could be an effective technique for enhancing antioxidant capacity and improving the quality of fresh-cut broccoli during cold storage. Practical applications Fresh-cut fruits and vegetables are more prone to senescence than their intact forms during postharvest storage. Broccoli is a healthy vegetable and has high demands in many countries. In order to reduce economic losses, it is important to delay the senescence and maintain the quality of fresh-cut broccoli during postharvest storage. In this article, 100 µM melatonin treatment was found to significantly enhance antioxidant capacity and delay the senescence of fresh-cut broccoli florets, which maintained the quality of broccoli during cold storage. We believe that melatonin treatment can be applied for the preservation of more fresh-cut fruits and vegetables.
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Claims 12
Claim · model-written summary
100 µM melatonin treatment inhibited the increase of L* and b* values in fresh-cut broccoli during cold storage.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- 100 µM melatonin treatmente1
- Outcome
- L* and b* valuese1
- Direction
- inhibited the increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e1“100 µM melatonin treatment inhibited the increase of L* and b* values”
Claim · model-written summary
100 µM melatonin treatment retained a higher hue angle in fresh-cut broccoli during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 100 µM melatonin treatmente1
- Outcome
- hue anglee2
- Direction
- highere2
- Qualifier
- during storagee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e1“100 µM melatonin treatment inhibited the increase of L* and b* values”
e2“retained higher hue angle, total chlorophyll content, and fresh weight during storage”
Claim · model-written summary
100 µM melatonin treatment retained higher total chlorophyll content in fresh-cut broccoli during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 100 µM melatonin treatmente1
- Outcome
- total chlorophyll contente2
- Direction
- highere2
- Qualifier
- during storagee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e1“100 µM melatonin treatment inhibited the increase of L* and b* values”
e2“retained higher hue angle, total chlorophyll content, and fresh weight during storage”
Claim · model-written summary
100 µM melatonin treatment retained higher fresh weight of fresh-cut broccoli during storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 100 µM melatonin treatmente1
- Outcome
- fresh weighte2
- Direction
- highere2
- Qualifier
- during storagee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e1“100 µM melatonin treatment inhibited the increase of L* and b* values”
e2“retained higher hue angle, total chlorophyll content, and fresh weight during storage”
Claim · model-written summary
100 µM melatonin treatment increased antioxidant contents including ascorbic acid, total phenols and flavonoids in fresh-cut broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 100 µM melatonin treatmente3
- Outcome
- antioxidant contentse3
- Direction
- increasede3
- Qualifier
- ascorbic acid, total phenols, and flavonoidse3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e3“Furthermore, 100 µM melatonin treatment obviously increased antioxidant contents including ascorbic acid, total phenols, and flavonoids, and enhanced the antioxidant activity of florets”
Claim · model-written summary
100 µM melatonin treatment enhanced the antioxidant activity of broccoli florets.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Organ / stage
- floretse3
- Treatment
- 100 µM melatonin treatmente3
- Outcome
- antioxidant activitye3
- Direction
- enhancede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e3“Furthermore, 100 µM melatonin treatment obviously increased antioxidant contents including ascorbic acid, total phenols, and flavonoids, and enhanced the antioxidant activity of florets”
Claim · model-written summary
Melatonin treatment positively influenced individual phenolic compounds, including epicatechin, rutin and quercetin, in fresh-cut broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- melatonin treatmente4
- Outcome
- Individual phenolic compoundse4
- Direction
- positively influencede4
- Qualifier
- epicatechin, rutin, and quercetine4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e4“Individual phenolic compounds including epicatechin, rutin, and quercetin were positively influenced by melatonin treatment”
Claim · model-written summary
100 µM melatonin treatment enhanced the activities of superoxide dismutase, ascorbate peroxidase and catalase in fresh-cut broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 100 µM melatonin treatmente5
- Gene
- Superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT)e5
- Outcome
- activitiese5
- Direction
- enhancede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e5“Superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities were obviously enhanced by 100 µM melatonin treatment”
Claim · model-written summary
100 µM melatonin treatment significantly reduced peroxidase activity in fresh-cut broccoli.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- 100 µM melatonin treatmente5
- Gene
- peroxidase (POD)e6
- Outcome
- activitye6
- Direction
- reducede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e5“Superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) activities were obviously enhanced by 100 µM melatonin treatment”
e6“whereas peroxidase (POD) activity was significantly reduced”
Claim · model-written summary
Melatonin-treated broccoli florets had lower malondialdehyde, H2O2 and O2− levels.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Organ / stage
- floretse7
- Treatment
- melatonine7
- Outcome
- malondialdehyde (MDA), H2O2, and O2− levelse7
- Direction
- lowere7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e7“florets treated with melatonin exhibited lower malondialdehyde (MDA), H2O2, and O2− levels”
Claim · model-written summary
Melatonin treatment could be an effective technique for enhancing antioxidant capacity and improving quality of fresh-cut broccoli during cold storage.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Treatment
- melatonin treatmente1
- Outcome
- antioxidant capacitye1
- Qualifier
- could be an effective techniquee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e1“Our research concluded that melatonin treatment could be an effective technique for enhancing antioxidant capacity and improving the quality of fresh-cut broccoli during cold storage”
Claim · model-written summary
100 µM melatonin treatment delayed senescence of fresh-cut broccoli florets.
- Taxon
- broccoliBrassica oleracea var. italicae0
- Organ / stage
- floretse1
- Treatment
- 100 µM melatonin treatmente1
- Outcome
- senescencee1
- Direction
- delaye1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fresh-cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days”
e1“100 µM melatonin treatment was found to significantly enhance antioxidant capacity and delay the senescence of fresh-cut broccoli florets”
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