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 ºC

Autores
Perini, Mauro Alejandro; Sin, Ignacio; Reyes Jara, Andrea Milagros; Gómez Lobato, María Eugenia; Civello, Pedro Marcos; Martínez, 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 ºC 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.
Facultad de Ciencias Agrarias y Forestales
Materia
Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/73219

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network_name_str SEDICI (UNLP)
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 ºCPerini, Mauro AlejandroSin, IgnacioReyes Jara, Andrea MilagrosGómez Lobato, María EugeniaCivello, Pedro MarcosMartínez, Gustavo AdolfoCiencias AgrariasTratamiento TérmicoAlimentosbroccoli, heat treatment, postharvest, senescence physical treatmentHeat 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 ºC 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.Facultad de Ciencias Agrarias y Forestales2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf314-322http://sedici.unlp.edu.ar/handle/10915/73219enginfo:eu-repo/semantics/altIdentifier/issn/0023-6438info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.11.066info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:12:17Zoai:sedici.unlp.edu.ar:10915/73219Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:12:18.195SEDICI (UNLP) - Universidad Nacional de La Platafalse
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 ºC
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 ºC
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 ºC
Perini, Mauro Alejandro
Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
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 ºC
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 ºC
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 ºC
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 ºC
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 ºC
dc.creator.none.fl_str_mv Perini, Mauro Alejandro
Sin, Ignacio
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martínez, Gustavo Adolfo
author Perini, Mauro Alejandro
author_facet Perini, Mauro Alejandro
Sin, Ignacio
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martínez, Gustavo Adolfo
author_role author
author2 Sin, Ignacio
Reyes Jara, Andrea Milagros
Gómez Lobato, María Eugenia
Civello, Pedro Marcos
Martínez, Gustavo Adolfo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
topic Ciencias Agrarias
Tratamiento Térmico
Alimentos
broccoli, heat treatment, postharvest, senescence physical treatment
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 ºC 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.
Facultad de Ciencias Agrarias y Forestales
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 ºC 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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/73219
url http://sedici.unlp.edu.ar/handle/10915/73219
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0023-6438
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.11.066
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
314-322
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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