title: Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.).
abstract: BACKGROUND
  Many leafy brassicas are widely used for ready-to-use salads. Broccoli raab (Brassica rapa L.), also called turnip top, or rapini, is extensively cultivated in southern Italy. The edible portion is made up of the green, immature inflorescences and the stem with its most tender leaves. Recently, interest in this crop has increased among European consumers; moreover, a substantial increase in consumption could come from the ready-to-use product.
  
  
  RESULTS
  The effects of four different atmosphere compositions (air, 3% O(2) in nitrogen, 3% O(2) + 10% CO(2) in air, and 10% CO(2) in air) on quality attributes of ready-to-use broccoli raab were studied. Controlled atmosphere affected appearance, composition, respiration rate, weight loss, and presence of off-odours. Storage of broccoli raab florets under low oxygen conditions delayed post-cutting deterioration during storage at 5 degrees C and preserved appearance and typical odour, up to 17 days. Moreover, respiration rate as well as loss of green colour, chlorophyll and vitamin C were also slowed down in this condition. Finally, in this study no effect of controlled atmosphere storage was found on total phenols content and antioxidant activity.
  
  
  CONCLUSIONS
  Results showed that cold storage in 3% O(2) can be beneficial in order to maintain quality of ready-to-use, broccoli raab for up to 17 days.
authors.affiliation: Dept. PrIME, University of Foggia, 71100 Foggia, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Cefola
authors.forename: Maria L
authors.initials: ML
authors.lastname: Amodio
authors.forename: Rosaria
authors.initials: R
authors.lastname: Cornacchia
authors.forename: Raffaella
authors.initials: R
authors.lastname: Rinaldi
authors.forename: Sebastiano
authors.initials: S
authors.lastname: Vanadia
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Colelli
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D029741:Brassica rapa / Q000033:anatomy & histology / Q000737:chemistry; D002245:Carbon Dioxide / Q000737:chemistry; D019069:Cell Respiration; D002734:Chlorophyll / Q000032:analysis; D057140:Fast Foods; D005511:Food Handling / Q000379:methods*; D009753:Nutritive Value; D009812:Odorants; D010100:Oxygen / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D010858:Pigmentation; D018520:Plant Shoots / Q000033:anatomy & histology / Q000737:chemistry; D011786:Quality Control; D012034:Refrigeration; D012621:Seasons; D013053:Spectrophotometry; D013997:Time Factors
chemical_list: D000975:Antioxidants; D010636:Phenols; D002734:Chlorophyll; D002245:Carbon Dioxide; D001205:Ascorbic Acid; D010100:Oxygen