The effects of UV radiation during the vegetative period on antioxidant compounds and postharvest quality of broccoli (Brassica oleracea L.)

Plant Physiology and Biochemistry : PPB
Yasin TopcuMustafa Erkan

Abstract

In this study, the effects of supplementary UV radiation during the vegetative period on antioxidant compounds, antioxidant activity and postharvest quality of broccoli heads during long term storage was studied. The broccolis were grown under three different doses of supplementary UV radiation (2.2, 8.8 and 16.4 kJ/m(2)/day) in a soilless system in a glasshouse. Harvested broccoli heads were stored at 0 °C in modified atmosphere packaging for 60 days. The supplementary UV radiation (280-315 nm) during the vegetative period significantly decreased total carotenoid, the chlorophyll a and chlorophyll b content but increased the ascorbic acid, total phenolic and flavonoid contents of broccolis. All supplementary UV treatments slightly reduced the antioxidant activity of the broccolis, however, no remarkable change was observed between 2.2 and 8.8 kJ/m(2) radiation levels. The sinigrin and glucotropaeolin contents of the broccolis were substantially increased by UV treatments. The prolonged storage period resulted in decreased ascorbic acid, total phenolic and flavonoid contents, as well as antioxidant activity. Discoloration of the heads, due to decreased chlorophyll and carotenoid contents, was also observed with prolonged storag...Continue Reading

References

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Citations

Oct 21, 2016·Plant Physiology and Biochemistry : PPB·Isadora Rubin de OliveiraCesar Valmor Rombaldi
Jul 5, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Melissa Moreira-RodríguezDaniel A Jacobo-Velázquez
Jun 13, 2018·Journal of Food Science and Technology·Tomás LafargaIngrid Aguiló-Aguayo
Oct 6, 2020·Frontiers in Nutrition·Riadh IlahyMarcello Salvatore Lenucci
Dec 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yamin LiHoucheng Liu

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