1. Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study
- Author
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Xiaoxin Huang, Bing Cheng, Yaqin Wang, Guangmin Liu, Liping Hu, Xiaolu Yu, and Hongju He
- Subjects
Cruciferous vegetables ,Broccoli ,Glucosinolate ,Wound stress ,Storage ,Fresh-cut ,Plant culture ,SB1-1110 - Abstract
Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower (W), floret (F), quarterly cut floret (QF) and shredded floret (FS) of broccoli, were stored for 0, 1, 2 and 3 day (s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin (RAA), neoglucobrassicin (NEO), and glucobrassicin (GBC) and accounting for 52.69%, 20.12% and 14.99% of the total GLS (21.92 ± 0.48) μmol · g-1DW, respectively. FS had the sharpest decrease in GLS after three days of storage (6.55 ± 0.37) μmol · g-1DW, while QF had the least (10.16 ± 0.33) μmol · g-1DW. All GLS components decreased over storage, except for 4-methoxyglucobrassicin (4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.
- Published
- 2023
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