Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage

Autores
Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A postharvest treatment with hot air (48 °C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 °C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect either weight loss or respiratory activity but induced lower electrolyte leakage, indicating that treated samples conserved higher tissue integrity. Heating reduced phenolic content and antioxidant capacity during the first two weeks, but the samples recovered after 3 weeks reaching values similar to controls. Finally, after 3 weeks of storage, treated samples had higher levels of total sugars, and total and soluble proteins. The results suggest that a short postharvest heat treatment may reduce senescence, tissue damage and contribute to maintain a better quality of the product during storage at 0 °C.
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: 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
Fil: Martinez, Gustavo Adolfo. 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
Materia
BROCCOLI
FRESH CUT
HEAT TREATMENT
POSTHARVEST
SENESCENCE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/137960
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/137960
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storageLemoine, María LauraCivello, Pedro MarcosChaves, Alicia RaquelMartinez, Gustavo AdolfoBROCCOLIFRESH CUTHEAT TREATMENTPOSTHARVESTSENESCENCEhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4A postharvest treatment with hot air (48 °C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 °C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect either weight loss or respiratory activity but induced lower electrolyte leakage, indicating that treated samples conserved higher tissue integrity. Heating reduced phenolic content and antioxidant capacity during the first two weeks, but the samples recovered after 3 weeks reaching values similar to controls. Finally, after 3 weeks of storage, treated samples had higher levels of total sugars, and total and soluble proteins. The results suggest that a short postharvest heat treatment may reduce senescence, tissue damage and contribute to maintain a better quality of the product during storage at 0 °C.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: 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; ArgentinaFil: Martinez, Gustavo Adolfo. 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); ArgentinaElsevier Science2009-07info: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/11336/137960Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage; Elsevier Science; LWT - Food Science and Technology; 42; 6; 7-2009; 1076-10810023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.01.009info:eu-repo/semantics/altIdentifier/url/https://bit.ly/37oAHkninfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:38Zoai:ri.conicet.gov.ar:11336/137960instacron: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:34982025-09-03 09:45:39.423CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
title Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
spellingShingle Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
Lemoine, María Laura
BROCCOLI
FRESH CUT
HEAT TREATMENT
POSTHARVEST
SENESCENCE
title_short Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
title_full Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
title_fullStr Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
title_full_unstemmed Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
title_sort Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
dc.creator.none.fl_str_mv Lemoine, María Laura
Civello, Pedro Marcos
Chaves, Alicia Raquel
Martinez, Gustavo Adolfo
author Lemoine, María Laura
author_facet Lemoine, María Laura
Civello, Pedro Marcos
Chaves, Alicia Raquel
Martinez, Gustavo Adolfo
author_role author
author2 Civello, Pedro Marcos
Chaves, Alicia Raquel
Martinez, Gustavo Adolfo
author2_role author
author
author
dc.subject.none.fl_str_mv BROCCOLI
FRESH CUT
HEAT TREATMENT
POSTHARVEST
SENESCENCE
topic BROCCOLI
FRESH CUT
HEAT TREATMENT
POSTHARVEST
SENESCENCE
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv A postharvest treatment with hot air (48 °C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 °C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect either weight loss or respiratory activity but induced lower electrolyte leakage, indicating that treated samples conserved higher tissue integrity. Heating reduced phenolic content and antioxidant capacity during the first two weeks, but the samples recovered after 3 weeks reaching values similar to controls. Finally, after 3 weeks of storage, treated samples had higher levels of total sugars, and total and soluble proteins. The results suggest that a short postharvest heat treatment may reduce senescence, tissue damage and contribute to maintain a better quality of the product during storage at 0 °C.
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: 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
Fil: Martinez, Gustavo Adolfo. 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
description A postharvest treatment with hot air (48 °C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 °C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect either weight loss or respiratory activity but induced lower electrolyte leakage, indicating that treated samples conserved higher tissue integrity. Heating reduced phenolic content and antioxidant capacity during the first two weeks, but the samples recovered after 3 weeks reaching values similar to controls. Finally, after 3 weeks of storage, treated samples had higher levels of total sugars, and total and soluble proteins. The results suggest that a short postharvest heat treatment may reduce senescence, tissue damage and contribute to maintain a better quality of the product during storage at 0 °C.
publishDate 2009
dc.date.none.fl_str_mv 2009-07
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/11336/137960
Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage; Elsevier Science; LWT - Food Science and Technology; 42; 6; 7-2009; 1076-1081
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/137960
identifier_str_mv Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage; Elsevier Science; LWT - Food Science and Technology; 42; 6; 7-2009; 1076-1081
0023-6438
1096-1127
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.01.009
info:eu-repo/semantics/altIdentifier/url/https://bit.ly/37oAHkn
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/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 Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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