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Effects of Pre-and Postharvest Calcium Treatments on Shelf Life and Postharvest Quality of Broccoli Microgreens

文献类型： 外文期刊

作者： Kou, Liping 1 ; Yang, Tianbao 2 ; Liu, Xianjin 3 ; Luo, Yaguang 2 ;

作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

2.USDA ARS, Food Qual Lab, Beltsville, MD 20705 USA

3.Jiangsu Acad Agr Sci, Inst Food Qual & Safety, Nanjing 210014, Jiangsu, Peoples R China

关键词： broccoli microgreens;calcium chloride;calcium lactate;calcium amino acid;quality;shelf life

期刊名称：HORTSCIENCE （ 影响因子：1.455； 五年影响因子：1.617 ）

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收录情况： SCI

摘要： We reported previously that the preharvest treatment of broccoli microgreens with 10 mmol.L-1 calcium chloride (CaCl2) increased the yield and postharvest quality. The objective of this study was to investigate whether other calcium forms have the similar effect, in particular, after postharvest dip in calcium solution. Our results are as follows: 1) Preharvest spray without postharvest dip: Both 20 mmol.L-1 calcium lactate (Ca lactate) and calcium amino acid (Ca AA) chelate significantly improved broccoli microgreens quality and inhibited microbial populations as compared with the water-only control during storage at 5 degrees C for 21 days. However, they were less effective than 10 mmol.L-1 CaCl2. 2) Postharvest dip without preharvest spray: The microgreens sprayed with water-only control were dipped in 0, 25, 50, or 100 mmol.L-1 Ca lactate solution containing 100 mu L.L-1 chlorine immediately after harvest. During storage at 5 degrees C for 14 days, 50 mmol.L-1 Ca lactate dip showed the highest overall quality and lowest tissue electrolyte leakage. 3) Preharvest spray and postharvest dip: Combined preharvest 10 mmol.L-1 CaCl2 spray and postharvest 50 mmol.L-1 Ca lactate dip resulted in better postharvest quality than individual pre- or postharvest calcium treatments. However, the preharvest 10 mmol.L-1 CaCl2 spray without postharvest dip displayed a best overall visual quality and longest storage life. Our data indicate that pre- and postharvest calcium treatments have positive effect on maintaining the microgreens quality and extending shelf life. However, current postharvest dip/spinning/drying method profoundly reduces the shelf life due to mechanical damages. Technologies to optimize microgreens wash are needed to provide ready-to-eat product. Alternatively, the wash step can be avoided when the microgreens are grown under controlled settings.

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