Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)

Autores: Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo
Año de publicación: 2008
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: Combined treatments with hot air and UV-C were applied to minimally processed broccoli (Brassica oleracea L.) florets to investigate their effects on several quality and senescence parameters. To select the optimum treatment, florets were treated with three temperatures (42, 45 and 48 ◦C) for 3 h and three UV-C doses (5, 8 and 10 kJ m−2) in all combinations and then placed in darkness at 20 ◦C. In general, results suggest that the effect of heat was more important than that of UV-C to prolong postharvest life of broccoli florets. Treatment at 48 ◦C combined with a UV-C dose of 8 kJ m−2 caused the higher retention of green color and the higher maintenance of organoleptical quality and was chosen to analyze its effect on other parameters during storage. The selected combined treatment delayed both yellowing and chlorophyll degradation during storage. Moreover, treated broccoli florets showed a higher retention of protein content in relation to controls. The treatment did not affect the total content of sugars but greatly reduced the level of reducing sugars. Results indicate that a combined treatment of UV-C and heat could be a useful method to delay postharvest senescence of minimally processed broccoli during storage at 20 ◦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. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; 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. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Materia: BROCCOLI
UV-C TREATMENT
HEAT TREATMENT
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:11336/242229

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spelling	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)Lemoine, María LauraCivello, Pedro MarcosChaves, Alicia RaquelMartinez, Gustavo AdolfoBROCCOLIUV-C TREATMENTHEAT TREATMENTMINIMALLY PROCESSED VEGETABLEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.1https://purl.org/becyt/ford/1Combined treatments with hot air and UV-C were applied to minimally processed broccoli (Brassica oleracea L.) florets to investigate their effects on several quality and senescence parameters. To select the optimum treatment, florets were treated with three temperatures (42, 45 and 48 ◦C) for 3 h and three UV-C doses (5, 8 and 10 kJ m−2) in all combinations and then placed in darkness at 20 ◦C. In general, results suggest that the effect of heat was more important than that of UV-C to prolong postharvest life of broccoli florets. Treatment at 48 ◦C combined with a UV-C dose of 8 kJ m−2 caused the higher retention of green color and the higher maintenance of organoleptical quality and was chosen to analyze its effect on other parameters during storage. The selected combined treatment delayed both yellowing and chlorophyll degradation during storage. Moreover, treated broccoli florets showed a higher retention of protein content in relation to controls. The treatment did not affect the total content of sugars but greatly reduced the level of reducing sugars. Results indicate that a combined treatment of UV-C and heat could be a useful method to delay postharvest senescence of minimally processed broccoli during storage at 20 ◦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. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; 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. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; ArgentinaElsevier Science2008-04info: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/11336/242229Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica); Elsevier Science; Postharvest Biology and Technology; 48; 1; 4-2008; 15-210925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521407002992info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2007.09.016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:44Zoai:ri.conicet.gov.ar:11336/242229instacron: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 09:56:44.856CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
title	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
spellingShingle	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica) Lemoine, María Laura BROCCOLI UV-C TREATMENT HEAT TREATMENT MINIMALLY PROCESSED VEGETABLES
title_short	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
title_full	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
title_fullStr	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
title_full_unstemmed	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
title_sort	Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)
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 UV-C TREATMENT HEAT TREATMENT MINIMALLY PROCESSED VEGETABLES
topic	BROCCOLI UV-C TREATMENT HEAT TREATMENT MINIMALLY PROCESSED VEGETABLES
purl_subject.fl_str_mv	https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 https://purl.org/becyt/ford/1.1 https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv	Combined treatments with hot air and UV-C were applied to minimally processed broccoli (Brassica oleracea L.) florets to investigate their effects on several quality and senescence parameters. To select the optimum treatment, florets were treated with three temperatures (42, 45 and 48 ◦C) for 3 h and three UV-C doses (5, 8 and 10 kJ m−2) in all combinations and then placed in darkness at 20 ◦C. In general, results suggest that the effect of heat was more important than that of UV-C to prolong postharvest life of broccoli florets. Treatment at 48 ◦C combined with a UV-C dose of 8 kJ m−2 caused the higher retention of green color and the higher maintenance of organoleptical quality and was chosen to analyze its effect on other parameters during storage. The selected combined treatment delayed both yellowing and chlorophyll degradation during storage. Moreover, treated broccoli florets showed a higher retention of protein content in relation to controls. The treatment did not affect the total content of sugars but greatly reduced the level of reducing sugars. Results indicate that a combined treatment of UV-C and heat could be a useful method to delay postharvest senescence of minimally processed broccoli during storage at 20 ◦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. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; 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. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
description	Combined treatments with hot air and UV-C were applied to minimally processed broccoli (Brassica oleracea L.) florets to investigate their effects on several quality and senescence parameters. To select the optimum treatment, florets were treated with three temperatures (42, 45 and 48 ◦C) for 3 h and three UV-C doses (5, 8 and 10 kJ m−2) in all combinations and then placed in darkness at 20 ◦C. In general, results suggest that the effect of heat was more important than that of UV-C to prolong postharvest life of broccoli florets. Treatment at 48 ◦C combined with a UV-C dose of 8 kJ m−2 caused the higher retention of green color and the higher maintenance of organoleptical quality and was chosen to analyze its effect on other parameters during storage. The selected combined treatment delayed both yellowing and chlorophyll degradation during storage. Moreover, treated broccoli florets showed a higher retention of protein content in relation to controls. The treatment did not affect the total content of sugars but greatly reduced the level of reducing sugars. Results indicate that a combined treatment of UV-C and heat could be a useful method to delay postharvest senescence of minimally processed broccoli during storage at 20 ◦C.
publishDate	2008
dc.date.none.fl_str_mv	2008-04
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/11336/242229 Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica); Elsevier Science; Postharvest Biology and Technology; 48; 1; 4-2008; 15-21 0925-5214 CONICET Digital CONICET
url	http://hdl.handle.net/11336/242229
identifier_str_mv	Lemoine, María Laura; Civello, Pedro Marcos; Chaves, Alicia Raquel; Martinez, Gustavo Adolfo; Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica); Elsevier Science; Postharvest Biology and Technology; 48; 1; 4-2008; 15-21 0925-5214 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://www.sciencedirect.com/science/article/pii/S0925521407002992 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2007.09.016
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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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)
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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

Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. italica)

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