Work

Improvement of Storage Quality of Broccoli Using a Cold-Shock Precooling Way and the Related Molecular Mechanisms

Year: 2024

Type: article

Abstract: This research was performed to ascertain the impact of cold shock precooling and the underlying mechanism on broccoli storage quality. After being harvested and placed at 0 ± 2 °C, the broccoli was sealed in polyethylene bags and stored at 4 ± 2 °C. Cold-shock precooling showed superior qualities in terms of higher hardness, titratable acidity, moisture content, soluble protein, and chlorophyll, as well as more abundant volatile compounds, better sensory quality, antioxidant capacity, and decreased weight loss in comparison to without cold shock. The regulation of important metabolic enzymes such as peroxidase, catalase, pheophytinase, and magnesium-dechelatase was credited with these beneficial effects. It was found that a 90 min duration of cold shock was the ideal treatment. Results showed that cold shock precooling was a useful, economical, and environmentally responsible way to reduce postharvest loss and postpone broccoli senescence during storage.

Source: Foods

DOI: 10.3390/foods13213401

Authors: Xiaoqian Guo, Weihua Liu, Liyong Zhang, Xinyue Zhu, Xianghong Wang, Si Mi

Institution: Hebei Agricultural University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,296