Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads

Autores
Costa, M.lorenza; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A hot air treatment was applied to broccoli (Brassica oleracea L. var. italica) florets and its effect on chlorophyll catabolism during postharvest senescence was analyzed. Florets were treated at 48°C for 3 h and then placed in darkness at 20°C. During storage, the yellowing of florets occurred simultaneously with a decrease in chlorophylls and an increase in pheophytins. Heat treatment delayed the appearance of yellowing by 2-3 days and a similar extension of shelf-life could be inferred. Also, the treatment delayed the onset of chlorophyll catabolism and slowed both the rate of chlorophyll a degradation and pheophytin accumulation. No effect on chlorophyll b degradation was found. Chlorophyllase and Mg-dechelatase activities increased from the first day of storage in untreated florets, whereas peroxidase-linked chlorophyll bleaching activity increased from day 3. In heat-treated florets, chlorophyllase activity did not increase until day 2 and then increased at lower rate than in controls. Mg-dechelatase and peroxidase-linked chlorophyll bleaching activities were similar in treated and control florets during the first 2 days of storage, but thereafter the activity of both enzymes was lower in heat-treated samples. In conclusion, a treatment at 48°C for 3 h delayed chlorophyll a catabolism in broccoli during postharvest senescence and decreased the activities of chlorophyllase, Mg-dechelatase and peroxidase, three of the enzymes probably involved in chlorophyll degradation in plants. © 2006 Society of Chemical Industry.
Fil: Costa, M.lorenza. 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
CHLOROPHYLL DEGRADATION
HEAT TREATMENT
POSTHARVEST
SENESCENCE
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:11336/152218
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/152218
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) headsCosta, M.lorenzaCivello, Pedro MarcosChaves, Alicia RaquelMartinez, Gustavo AdolfoBROCCOLICHLOROPHYLL DEGRADATIONHEAT TREATMENTPOSTHARVESTSENESCENCEhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4A hot air treatment was applied to broccoli (Brassica oleracea L. var. italica) florets and its effect on chlorophyll catabolism during postharvest senescence was analyzed. Florets were treated at 48°C for 3 h and then placed in darkness at 20°C. During storage, the yellowing of florets occurred simultaneously with a decrease in chlorophylls and an increase in pheophytins. Heat treatment delayed the appearance of yellowing by 2-3 days and a similar extension of shelf-life could be inferred. Also, the treatment delayed the onset of chlorophyll catabolism and slowed both the rate of chlorophyll a degradation and pheophytin accumulation. No effect on chlorophyll b degradation was found. Chlorophyllase and Mg-dechelatase activities increased from the first day of storage in untreated florets, whereas peroxidase-linked chlorophyll bleaching activity increased from day 3. In heat-treated florets, chlorophyllase activity did not increase until day 2 and then increased at lower rate than in controls. Mg-dechelatase and peroxidase-linked chlorophyll bleaching activities were similar in treated and control florets during the first 2 days of storage, but thereafter the activity of both enzymes was lower in heat-treated samples. In conclusion, a treatment at 48°C for 3 h delayed chlorophyll a catabolism in broccoli during postharvest senescence and decreased the activities of chlorophyllase, Mg-dechelatase and peroxidase, three of the enzymes probably involved in chlorophyll degradation in plants. © 2006 Society of Chemical Industry.Fil: Costa, M.lorenza. 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); ArgentinaJohn Wiley & Sons Ltd2006-05info: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/11336/152218Costa, M.lorenza; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 86; 7; 5-2006; 1125-11310022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.2477info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.2477info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:57Zoai:ri.conicet.gov.ar:11336/152218instacron: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 10:05:58.21CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
title Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
spellingShingle Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
Costa, M.lorenza
BROCCOLI
CHLOROPHYLL DEGRADATION
HEAT TREATMENT
POSTHARVEST
SENESCENCE
title_short Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
title_full Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
title_fullStr Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
title_full_unstemmed Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
title_sort Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads
dc.creator.none.fl_str_mv Costa, M.lorenza
Civello, Pedro Marcos
Chaves, Alicia Raquel
Martinez, Gustavo Adolfo
author Costa, M.lorenza
author_facet Costa, M.lorenza
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
CHLOROPHYLL DEGRADATION
HEAT TREATMENT
POSTHARVEST
SENESCENCE
topic BROCCOLI
CHLOROPHYLL DEGRADATION
HEAT TREATMENT
POSTHARVEST
SENESCENCE
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv A hot air treatment was applied to broccoli (Brassica oleracea L. var. italica) florets and its effect on chlorophyll catabolism during postharvest senescence was analyzed. Florets were treated at 48°C for 3 h and then placed in darkness at 20°C. During storage, the yellowing of florets occurred simultaneously with a decrease in chlorophylls and an increase in pheophytins. Heat treatment delayed the appearance of yellowing by 2-3 days and a similar extension of shelf-life could be inferred. Also, the treatment delayed the onset of chlorophyll catabolism and slowed both the rate of chlorophyll a degradation and pheophytin accumulation. No effect on chlorophyll b degradation was found. Chlorophyllase and Mg-dechelatase activities increased from the first day of storage in untreated florets, whereas peroxidase-linked chlorophyll bleaching activity increased from day 3. In heat-treated florets, chlorophyllase activity did not increase until day 2 and then increased at lower rate than in controls. Mg-dechelatase and peroxidase-linked chlorophyll bleaching activities were similar in treated and control florets during the first 2 days of storage, but thereafter the activity of both enzymes was lower in heat-treated samples. In conclusion, a treatment at 48°C for 3 h delayed chlorophyll a catabolism in broccoli during postharvest senescence and decreased the activities of chlorophyllase, Mg-dechelatase and peroxidase, three of the enzymes probably involved in chlorophyll degradation in plants. © 2006 Society of Chemical Industry.
Fil: Costa, M.lorenza. 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 hot air treatment was applied to broccoli (Brassica oleracea L. var. italica) florets and its effect on chlorophyll catabolism during postharvest senescence was analyzed. Florets were treated at 48°C for 3 h and then placed in darkness at 20°C. During storage, the yellowing of florets occurred simultaneously with a decrease in chlorophylls and an increase in pheophytins. Heat treatment delayed the appearance of yellowing by 2-3 days and a similar extension of shelf-life could be inferred. Also, the treatment delayed the onset of chlorophyll catabolism and slowed both the rate of chlorophyll a degradation and pheophytin accumulation. No effect on chlorophyll b degradation was found. Chlorophyllase and Mg-dechelatase activities increased from the first day of storage in untreated florets, whereas peroxidase-linked chlorophyll bleaching activity increased from day 3. In heat-treated florets, chlorophyllase activity did not increase until day 2 and then increased at lower rate than in controls. Mg-dechelatase and peroxidase-linked chlorophyll bleaching activities were similar in treated and control florets during the first 2 days of storage, but thereafter the activity of both enzymes was lower in heat-treated samples. In conclusion, a treatment at 48°C for 3 h delayed chlorophyll a catabolism in broccoli during postharvest senescence and decreased the activities of chlorophyllase, Mg-dechelatase and peroxidase, three of the enzymes probably involved in chlorophyll degradation in plants. © 2006 Society of Chemical Industry.
publishDate 2006
dc.date.none.fl_str_mv 2006-05
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/11336/152218
Costa, M.lorenza; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 86; 7; 5-2006; 1125-1131
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152218
identifier_str_mv Costa, M.lorenza; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 86; 7; 5-2006; 1125-1131
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.2477
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
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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
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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