title: Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition.
abstract: The nutritional quality changes of the fresh-cut kailan-hybrid broccoli were compared with those of the 'Parthenon' cv. throughout 15 days at 2 ℃, 5 ℃ and 8 ℃ under air and modified atmosphere packaging. Florets showed higher dietary fiber content than stems. The total protein content of kailan-hybrid florets was 2.2-fold higher than that of 'Parthenon' cv. and higher amounts of S, Ca, Mg, Fe, Sr, Mn, Zn and Cu were found. However, 'Parthenon' florets registered higher initial total phenolics content than the kailan-hybrid edible part, followed by an increase throughout shelf-life favored at 5 ℃ and 8 ℃ under modified atmosphere packaging (5-7 kPa O2 + 14-15 kPa CO2). Modified atmosphere packaging stored samples at 8 ℃ showed higher individual phenolics content than modified atmosphere packaging stored samples at 2 ℃. The initial total antioxidant capacity of the kailan-hybrid edible part was higher than that of 'Parthenon' cv. florets. In conclusion, the kailan-hybrid florets generally showed healthier properties on the analyzed bioactive compounds, except total phenolic content, compared to the conventional 'Parthenon' cv.
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain.
authors.forename: Ginés Benito
authors.initials: GB
authors.lastname: Martínez-Hernández
authors.affiliation: Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain.
authors.forename: Perla A
authors.initials: PA
authors.lastname: Gómez
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain fr.artes-hdez@upct.es.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés-Hernández
mesh_terms: D000388:Air; D000975:Antioxidants / Q000032:analysis*; D001937:Brassica / Q000737:chemistry* / Q000145:classification; D003080:Cold Temperature; D004043:Dietary Fiber / Q000032:analysis*; D035264:Flowers / Q000737:chemistry; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis*; D013045:Species Specificity; D013696:Temperature
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D010636:Phenols
keywords: Brassica oleracea Italica group × Alboglabra group; antioxidant capacity; minerals; phenolics; proteins