Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)

Autores
Lemoine, María Laura; Civello, Pedro Marcos; Martínez, Gustavo A.; Chaves, Alicia Raquel
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Minimally processed broccoli was treated with UV-C light (8 kJ m−2) and subsequently stored for 21 days at 4 ◦C. The UV-C treatment delayed yellowing and chlorophyll degradation during storage. Treated broccoli florets displayed lower electrolyte leakage and respiratory activity, indicating higher tissue integrity. Treated samplesshowed higher phenolic and ascorbic acid contents as well as higher antioxidant activity than controls. Treated samples also had a higher content of soluble sugars, but no differences in the content of soluble proteins between control and treated samples were detected. The UV-C treatment also affected bacterial and mould populations. After 21 days at 4 ◦C the number of colony-forming units of both populations was lower in treated than in control broccoli florets. The results suggest that UV-C treatment reduces tissue damage of minimally processed broccoli during storage at 4 ◦C, thus maintaining nutritional quality and reducing microbial growth.
Fil: Lemoine, María Laura. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Martínez, Gustavo A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Broccoli
UV-C treatment
Cold Storage
Minimally processed vegetables
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/111365
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)Lemoine, María LauraCivello, Pedro MarcosMartínez, Gustavo A.Chaves, Alicia RaquelBroccoliUV-C treatmentCold StorageMinimally processed vegetableshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Minimally processed broccoli was treated with UV-C light (8 kJ m−2) and subsequently stored for 21 days at 4 ◦C. The UV-C treatment delayed yellowing and chlorophyll degradation during storage. Treated broccoli florets displayed lower electrolyte leakage and respiratory activity, indicating higher tissue integrity. Treated samplesshowed higher phenolic and ascorbic acid contents as well as higher antioxidant activity than controls. Treated samples also had a higher content of soluble sugars, but no differences in the content of soluble proteins between control and treated samples were detected. The UV-C treatment also affected bacterial and mould populations. After 21 days at 4 ◦C the number of colony-forming units of both populations was lower in treated than in control broccoli florets. The results suggest that UV-C treatment reduces tissue damage of minimally processed broccoli during storage at 4 ◦C, thus maintaining nutritional quality and reducing microbial growth.Fil: Lemoine, María Laura. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaFil: Martínez, Gustavo A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaJohn Wiley & Sons Ltd2007-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111365Lemoine, María Laura; Civello, Pedro Marcos; Martínez, Gustavo A.; Chaves, Alicia Raquel; Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica); John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 87; 6; 4-2007; 1132-11390022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2826info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.2826info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:18Zoai:ri.conicet.gov.ar:11336/111365instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:52:18.56CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
title Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
spellingShingle Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
Lemoine, María Laura
Broccoli
UV-C treatment
Cold Storage
Minimally processed vegetables
title_short Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
title_full Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
title_fullStr Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
title_full_unstemmed Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
title_sort Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)
dc.creator.none.fl_str_mv Lemoine, María Laura
Civello, Pedro Marcos
Martínez, Gustavo A.
Chaves, Alicia Raquel
author Lemoine, María Laura
author_facet Lemoine, María Laura
Civello, Pedro Marcos
Martínez, Gustavo A.
Chaves, Alicia Raquel
author_role author
author2 Civello, Pedro Marcos
Martínez, Gustavo A.
Chaves, Alicia Raquel
author2_role author
author
author
dc.subject.none.fl_str_mv Broccoli
UV-C treatment
Cold Storage
Minimally processed vegetables
topic Broccoli
UV-C treatment
Cold Storage
Minimally processed vegetables
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Minimally processed broccoli was treated with UV-C light (8 kJ m−2) and subsequently stored for 21 days at 4 ◦C. The UV-C treatment delayed yellowing and chlorophyll degradation during storage. Treated broccoli florets displayed lower electrolyte leakage and respiratory activity, indicating higher tissue integrity. Treated samplesshowed higher phenolic and ascorbic acid contents as well as higher antioxidant activity than controls. Treated samples also had a higher content of soluble sugars, but no differences in the content of soluble proteins between control and treated samples were detected. The UV-C treatment also affected bacterial and mould populations. After 21 days at 4 ◦C the number of colony-forming units of both populations was lower in treated than in control broccoli florets. The results suggest that UV-C treatment reduces tissue damage of minimally processed broccoli during storage at 4 ◦C, thus maintaining nutritional quality and reducing microbial growth.
Fil: Lemoine, María Laura. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Martínez, Gustavo A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Minimally processed broccoli was treated with UV-C light (8 kJ m−2) and subsequently stored for 21 days at 4 ◦C. The UV-C treatment delayed yellowing and chlorophyll degradation during storage. Treated broccoli florets displayed lower electrolyte leakage and respiratory activity, indicating higher tissue integrity. Treated samplesshowed higher phenolic and ascorbic acid contents as well as higher antioxidant activity than controls. Treated samples also had a higher content of soluble sugars, but no differences in the content of soluble proteins between control and treated samples were detected. The UV-C treatment also affected bacterial and mould populations. After 21 days at 4 ◦C the number of colony-forming units of both populations was lower in treated than in control broccoli florets. The results suggest that UV-C treatment reduces tissue damage of minimally processed broccoli during storage at 4 ◦C, thus maintaining nutritional quality and reducing microbial growth.
publishDate 2007
dc.date.none.fl_str_mv 2007-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111365
Lemoine, María Laura; Civello, Pedro Marcos; Martínez, Gustavo A.; Chaves, Alicia Raquel; Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica); John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 87; 6; 4-2007; 1132-1139
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111365
identifier_str_mv Lemoine, María Laura; Civello, Pedro Marcos; Martínez, Gustavo A.; Chaves, Alicia Raquel; Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica); John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 87; 6; 4-2007; 1132-1139
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2826
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.2826
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.8982525

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