The effect of post-harvest and packaging treatments on glucoraphanin concentration in broccoli (Brassica oleracea var. italica).
The effects of post-harvest and packaging treatments on glucoraphanin (4-methylsulfinylbutyl glucosinolate), the glucosinolate precursor of anticancer isothiocyanate sulforaphane [4-methylsulfinylbutyl isothiocyanate], were examined in broccoli (Brassica oleracea var. italica) during storage times. The results showed that at 20 degrees C, 55% loss of glucoraphanin concentration occurred in broccoli stored in open boxes during the first 3 days of the treatment and 56% loss was found in broccoli stored in plastic bags by day 7. Under both air and controlled atmosphere (CA) storage, glucoraphanin concentration appeared to fluctuate slightly during 25 days of storage and the concentrations under CA was significantly higher than those stored under air treatment. In modified atmosphere packaging (MAP) treatments, glucoraphanin concentration in air control packaging decreased significantly whereas there were no significant changes in glucoraphanin concentration in MAP with no holes at 4 degrees C and two microholes at 20 degrees C for up to 10 days. Decreases in glucoraphanin concentration occurred when the broccoli heads deteriorated. In the present study, the best method for preserving glucoraphanin concentration in broccoli heads after harvest was storage of broccoli in MAP and refrigeration at 4 degrees C. This condition maintained the glucoraphanin concentration for at least 10 days and also maintained the visual quality of the broccoli heads.
Rangkadilok
Nuchanart
N
Bio Marka, Joint Centre for Crop Innovation, School of Agriculture and Food Systems, The University of Melbourne, Parkville, Victoria 3010, Australia.
Tomkins
Bruce
B
Nicolas
Marc E
ME
Premier
Robert R
RR
Bennett
Richard N
RN
Eagling
David R
DR
Taylor
Paul W J
PW
D001937:Brassica / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003080:Cold Temperature; D003116:Color; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods; D005947:Glucose / Q000031:analogs & derivatives* / Q000032:analysis*; D005961:Glucosinolates; D006813:Humidity; D007096:Imidoesters / Q000032:analysis*; D010091:Oximes; D013454:Sulfoxides; D013997:Time Factors
D005961:Glucosinolates; D007096:Imidoesters; D010091:Oximes; D013454:Sulfoxides; D005947:Glucose; C119494:glucoraphanin