Effect of Se treatment on the volatile compounds in broccoli.
Broccoli contains high levels of bioactive compounds but deteriorates and senesces easily. In the present study, freshly harvested broccoli was treated with selenite and stored at two different temperatures. The effect of selenite treatment on sensory quality and postharvest physiology were analyzed. Volatile components were assessed by HS-SPME combined with GC-MS and EN. The metabolism of Se and S was also examined. Results indicated that Se treatment had a significant effect on maintaining the sensory quality, suppressing the respiration intensity and ethylene production, as well as increasing the content of Se and decreasing the content of S. In particular, significant differences in the composition of volatile compounds were present between control and Se-treated. The differences were mainly due to differences in alcohols and sulfide compounds. These results demonstrate that Se treatment can have a positive effect on maintaining quality and enhancing its sensory quality through the release of volatile compounds.
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China.
Jiayu
J
Lv
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China; Key Laboratory of Agri-Food Safety of Anhui Province and Laboratory of Quality and Safty Risk Assessment for Agricultural Products on Storage and Preservation of the Ministry of Agriculture (Hefei), School of Plant Protection - School of Resources and Environment, Anhui Agricultural University, Hefei 230036, China.
Jie
J
Wu
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China.
Jinhua
J
Zuo
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China.
Linlin
L
Fan
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China.
Junyan
J
Shi
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China.
Lipu
L
Gao
Key Laboratory of Agri-Food Safety of Anhui Province and Laboratory of Quality and Safty Risk Assessment for Agricultural Products on Storage and Preservation of the Ministry of Agriculture (Hefei), School of Plant Protection - School of Resources and Environment, Anhui Agricultural University, Hefei 230036, China. Electronic address: miaoli@ustc.edu.cn.
Miao
M
Li
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China. Electronic address: wangqing@nercv.org.
Qing
Q
Wang
D000438:Alcohols / Q000032:analysis; D001937:Brassica / Q000737:chemistry*; D062609:Electronic Nose; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D005740:Gases; D020887:Selenious Acid / Q000494:pharmacology*; D052617:Solid Phase Microextraction; D013440:Sulfides / Q000032:analysis
D000438:Alcohols; D005740:Gases; D013440:Sulfides; D020887:Selenious Acid
Broccoli; Electronic nose; HS-SPME-GC–MS; Se; Volatile compounds