Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C

Autores
Perini, Mauro Alejandro; Sin, Ignacio Nicolás; Reyes Jara, Andrea Milagros; Gómez Lobato, María Eugenia; Civello, Pedro Marcos; Martinez, Gustavo Adolfo
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Heat treatments cause a moderate and reversible stress that interrupts the normal metabolism (senescence or fruit ripening) of the product. Although there is a large number of reports about heat treatments on broccoli heads, the effect of subjecting only the stems to thermal treatments has not been studied yet. One of the main reasons to analyze this approach is that the hormone ethylene is actively produced in the stem cutting area. Different hot water treatments were performed on the first 5 cm of broccoli stems with various combinations of time-temperature. Treatment carried out at 50 °C for 3 min was chosen for further analysis of different quality and senescence parameters, taking into account that broccoli heads presented a delayed change in Hue and L values when compared with controls during storage. While control heads looked yellow, heat-treated samples retained most of their green colour. Furthermore, control heads presented higher weight loss, lower total and soluble protein, and lower total soluble sugar after 3 or 5 storage days, giving evidence of the fact that a heat treatment just on the stem contributes to the delay of broccoli senescence and to the maintenance of the overall quality of the product during storage.
Fil: Perini, Mauro Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Sin, Ignacio Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Reyes Jara, Andrea Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Gómez Lobato, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; 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
Heat Treatment
Physical 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:11336/49621
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °CPerini, Mauro AlejandroSin, Ignacio NicolásReyes Jara, Andrea MilagrosGómez Lobato, María EugeniaCivello, Pedro MarcosMartinez, Gustavo AdolfoBroccoliHeat TreatmentPhysical TreatmentPostharvestSenescencehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Heat treatments cause a moderate and reversible stress that interrupts the normal metabolism (senescence or fruit ripening) of the product. Although there is a large number of reports about heat treatments on broccoli heads, the effect of subjecting only the stems to thermal treatments has not been studied yet. One of the main reasons to analyze this approach is that the hormone ethylene is actively produced in the stem cutting area. Different hot water treatments were performed on the first 5 cm of broccoli stems with various combinations of time-temperature. Treatment carried out at 50 °C for 3 min was chosen for further analysis of different quality and senescence parameters, taking into account that broccoli heads presented a delayed change in Hue and L values when compared with controls during storage. While control heads looked yellow, heat-treated samples retained most of their green colour. Furthermore, control heads presented higher weight loss, lower total and soluble protein, and lower total soluble sugar after 3 or 5 storage days, giving evidence of the fact that a heat treatment just on the stem contributes to the delay of broccoli senescence and to the maintenance of the overall quality of the product during storage.Fil: Perini, Mauro Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; ArgentinaFil: Sin, Ignacio Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; ArgentinaFil: Reyes Jara, Andrea Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; ArgentinaFil: Gómez Lobato, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; ArgentinaFil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; 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 Science2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49621Perini, Mauro Alejandro; Sin, Ignacio Nicolás; Reyes Jara, Andrea Milagros; Gómez Lobato, María Eugenia; Civello, Pedro Marcos; et al.; Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C; Elsevier Science; LWT - Food Science and Technology; 77; 4-2017; 314-3220023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.11.066info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381630737Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:43Zoai:ri.conicet.gov.ar:11336/49621instacron: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 10:05:43.907CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
title Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
spellingShingle Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
Perini, Mauro Alejandro
Broccoli
Heat Treatment
Physical Treatment
Postharvest
Senescence
title_short Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
title_full Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
title_fullStr Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
title_full_unstemmed Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
title_sort Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
dc.creator.none.fl_str_mv Perini, Mauro Alejandro
Sin, Ignacio Nicolás
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martinez, Gustavo Adolfo
author Perini, Mauro Alejandro
author_facet Perini, Mauro Alejandro
Sin, Ignacio Nicolás
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martinez, Gustavo Adolfo
author_role author
author2 Sin, Ignacio Nicolás
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martinez, Gustavo Adolfo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Broccoli
Heat Treatment
Physical Treatment
Postharvest
Senescence
topic Broccoli
Heat Treatment
Physical Treatment
Postharvest
Senescence
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Heat treatments cause a moderate and reversible stress that interrupts the normal metabolism (senescence or fruit ripening) of the product. Although there is a large number of reports about heat treatments on broccoli heads, the effect of subjecting only the stems to thermal treatments has not been studied yet. One of the main reasons to analyze this approach is that the hormone ethylene is actively produced in the stem cutting area. Different hot water treatments were performed on the first 5 cm of broccoli stems with various combinations of time-temperature. Treatment carried out at 50 °C for 3 min was chosen for further analysis of different quality and senescence parameters, taking into account that broccoli heads presented a delayed change in Hue and L values when compared with controls during storage. While control heads looked yellow, heat-treated samples retained most of their green colour. Furthermore, control heads presented higher weight loss, lower total and soluble protein, and lower total soluble sugar after 3 or 5 storage days, giving evidence of the fact that a heat treatment just on the stem contributes to the delay of broccoli senescence and to the maintenance of the overall quality of the product during storage.
Fil: Perini, Mauro Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Sin, Ignacio Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Reyes Jara, Andrea Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Gómez Lobato, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; 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 Heat treatments cause a moderate and reversible stress that interrupts the normal metabolism (senescence or fruit ripening) of the product. Although there is a large number of reports about heat treatments on broccoli heads, the effect of subjecting only the stems to thermal treatments has not been studied yet. One of the main reasons to analyze this approach is that the hormone ethylene is actively produced in the stem cutting area. Different hot water treatments were performed on the first 5 cm of broccoli stems with various combinations of time-temperature. Treatment carried out at 50 °C for 3 min was chosen for further analysis of different quality and senescence parameters, taking into account that broccoli heads presented a delayed change in Hue and L values when compared with controls during storage. While control heads looked yellow, heat-treated samples retained most of their green colour. Furthermore, control heads presented higher weight loss, lower total and soluble protein, and lower total soluble sugar after 3 or 5 storage days, giving evidence of the fact that a heat treatment just on the stem contributes to the delay of broccoli senescence and to the maintenance of the overall quality of the product during storage.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
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/11336/49621
Perini, Mauro Alejandro; Sin, Ignacio Nicolás; Reyes Jara, Andrea Milagros; Gómez Lobato, María Eugenia; Civello, Pedro Marcos; et al.; Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C; Elsevier Science; LWT - Food Science and Technology; 77; 4-2017; 314-322
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49621
identifier_str_mv Perini, Mauro Alejandro; Sin, Ignacio Nicolás; Reyes Jara, Andrea Milagros; Gómez Lobato, María Eugenia; Civello, Pedro Marcos; et al.; Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C; Elsevier Science; LWT - Food Science and Technology; 77; 4-2017; 314-322
0023-6438
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.2016.11.066
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364381630737X
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
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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