Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study

文献类型： 外文期刊

第一作者： Huang, Xiaoxin

作者： Huang, Xiaoxin;Cheng, Bing;Wang, Yaqin;Liu, Guangmin;Hu, Liping;Yu, Xiaolu;He, Hongju;Cheng, Bing;Wang, Yaqin;Liu, Guangmin;Hu, Liping;Yu, Xiaolu;He, Hongju;Huang, Xiaoxin

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关键词： Cruciferous vegetables; Broccoli; Glucosinolate; Wound stress; Storage; Fresh-cut

期刊名称：HORTICULTURAL PLANT JOURNAL （ 影响因子：5.7； 五年影响因子：5.4 ）

ISSN： 2095-9885

年卷期： 2023 年 9 卷 2 期

页码：

收录情况： SCI

摘要： Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower (W), floret (F), quarterly cut floret (QF) and shredded floret (FS) of broccoli, were stored for 0, 1, 2 and 3 day (s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin (RAA), neoglucobrassicin (NEO), and glucobrassicin (GBC) and accounting for 52.69%, 20.12% and 14.99% of the total GLS (21.92 +/- 0.48) mmol center dot g-1DW, respectively. FS had the sharpest decrease in GLS after three days of storage (6.55 +/- 0.37) mmol center dot g-1DW, while QF had the least (10.16 +/- 0.33) mmol center dot g-1DW. All GLS components decreased over storage, except for 4-methoxyglucobrassicin (4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.

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