Effect of Se treatment on the volatile compounds in broccoli

文献类型： 外文期刊

第一作者： Lv, Jiayu

作者： Lv, Jiayu;Wu, Jie;Zuo, Jinhua;Fan, Linlin;Shi, Junyan;Gao, Lipu;Wang, Qing;Wu, Jie;Li, Miao;Wu, Jie;Li, Miao

作者机构：

关键词： Se;Volatile compounds;Broccoli;Electronic nose;HS-SPME-GC-MS

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2017 年 216 卷

页码：

收录情况： SCI

摘要： 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. (C) 2016 Elsevier Ltd. All rights reserved.

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