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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/73219
Ver los metadatos del registro completo
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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) |
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application/pdf 314-322 |
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