Vitamin C in broccoli (Brassica oleracea L. var. italica) flower buds as affected by postharvest light,UV-B irradiation and temperature |
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| Affiliation: | 1. Department of Plant Sciences, Norwegian University of Life Sciences, PB 5003, NO-1432 Aas, Norway;2. Nofima—Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Aas, Norway;1. Department of Food Science and Horticultural Research Centre, Laval University, Québec, QC, G1 V 0A6, Canada;2. Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, NS, B4N 1J5, Canada;1. School of Marine Sciences, Ningbo University, Ningbo 315211, People''s Republic of China;2. College of Biological and Environmental Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Wanli University, Ningbo 315100, People''s Republic of China;3. Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, People''s Republic of China;4. Guangdong Food and Drug Vocational College, Guanzhou 510520, People''s Republic of China;1. College of Life Science and Engineering, Henan University of Urban Construction, Pingdingshan, China;2. Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong, China;3. College of Chemical and Material Engineering, Henan University of Urban Construction, Pingdingshan, China;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;2. Department of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, PR China;1. The United Graduate School of Agricultural Science, Tottori University, Koyama-Minami, Tottori 680-8553, Japan;2. Faculty of Agriculture, Yamaguchi University, Yoshida, Yamaguchi 753-8515, Japan |
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| Abstract: | In this study, the changes in vitamin C, l-ascorbic acid (AA) and l-dehydroascorbic acid (DHA) levels in broccoli flower buds were examined during pre-storage and storage periods, simulating refrigerated transport with wholesale distribution and retail, respectively. Broccoli heads were pre-stored for 4 or 7 days at 0 °C or 4 °C in the dark and then stored for 3 days at 10 °C or 18 °C. During storage the broccoli heads were exposed for 12 h per day to three different levels of visible light (13, 19 or 25 μmol m−2 s−1) or a combination of visible light (19 μmol m−2 s−1) and UV-B irradiation (20 kJ m−2 d−1), or they were stored in the dark. The vitamin C content in broccoli flower buds during storage was significantly affected by pre-storage period and temperature. Higher vitamin C levels in flower buds after storage were observed for broccoli heads pre-stored for 4 days or at 0 °C as compared to those pre-stored for 7 days or at 4 °C. Storage temperature also affected vitamin C in broccoli flower buds, with higher levels observed for broccoli stored at 10 °C than at 18 °C. Hence, vitamin C in broccoli flower buds was demonstrated to decrease together with increasing pre-storage period, pre-storage temperature and storage temperature. AA in broccoli flower buds was influenced mainly by storage temperature and to a minor extent by pre-storage temperature. The DHA level and DHA/AA ratio were stable in flower buds of broccoli pre-stored for 7 days, whereas increasing tendencies for both DHA level and ratio were observed after pre-storage for 4 days. These results indicate a shift in the ascorbate metabolism in broccoli flower buds during storage at low temperatures, with its higher rate observed for broccoli pre-stored for shorter time. There were no effects of the light and UV-B irradiation treatments on vitamin C, AA and DHA levels in broccoli flower buds. |
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| Keywords: | Vitamin C Broccoli Storage Light treatment UV-B irradiation |
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