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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/111365
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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 Técnicas2025-09-29T10:19:36Zoai: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:34982025-09-29 10:19:36.635CONICET 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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1844614169188368384 |
score |
13.070432 |