Effect of Salicylic Acid Treatment on Postharvest Yellowing and Nutritional Quality of Broccoli

This study investigated the effect of salicylic acid (SA) treatment on preserving the color and nutritional quality of broccoli during postharvest cold storage. The results demonstrated that SA treatment significantly delayed the yellowing process, increased chlorophyll content, −a*/b* value, quantu...

Full description

Saved in:
Bibliographic Details
Published inShípĭn kēxué Vol. 45; no. 9; pp. 181 - 188
Main Author YANG Qingxi, LUO Manli, ZHOU Qian, JI Shujuan
Format Magazine Article
LanguageEnglish
Published China Food Publishing Company 01.05.2024
Subjects
Online AccessGet full text

Cover

Loading…
Abstract This study investigated the effect of salicylic acid (SA) treatment on preserving the color and nutritional quality of broccoli during postharvest cold storage. The results demonstrated that SA treatment significantly delayed the yellowing process, increased chlorophyll content, −a*/b* value, quantum yield (Fv/Fm), and fluorescence decline ratio (Rfd) and decreased L* value and yellowing index compared with untreated control. Meanwhile, the losses of glucoraphanin (GRA), glucobrassicin (GBS), sulforaphane (SFN), indole-3-methanol (I3C), and ascorbic acid (AsA) were obviously alleviated in the treated samples, and the accumulation of total phenols and total flavonoids was significantly increased. In addition, the total antioxidant capacity (T-AOC) of the treated samples was improved remarkably and the content of malondialdehyde (MDA) was significantly reduced. Multivariate statistical analysis visualized the distribution of sensory and nutritional variables in both groups of samples, further demonstrating that SA treatment was more effective in preserving GRA and AsA and effectively induced an improvement of the antioxidant capacity.
AbstractList This study investigated the effect of salicylic acid (SA) treatment on preserving the color and nutritional quality of broccoli during postharvest cold storage. The results demonstrated that SA treatment significantly delayed the yellowing process, increased chlorophyll content, −a*/b* value, quantum yield (Fv/Fm), and fluorescence decline ratio (Rfd) and decreased L* value and yellowing index compared with untreated control. Meanwhile, the losses of glucoraphanin (GRA), glucobrassicin (GBS), sulforaphane (SFN), indole-3-methanol (I3C), and ascorbic acid (AsA) were obviously alleviated in the treated samples, and the accumulation of total phenols and total flavonoids was significantly increased. In addition, the total antioxidant capacity (T-AOC) of the treated samples was improved remarkably and the content of malondialdehyde (MDA) was significantly reduced. Multivariate statistical analysis visualized the distribution of sensory and nutritional variables in both groups of samples, further demonstrating that SA treatment was more effective in preserving GRA and AsA and effectively induced an improvement of the antioxidant capacity.
Author YANG Qingxi, LUO Manli, ZHOU Qian, JI Shujuan
Author_xml – sequence: 1
  fullname: YANG Qingxi, LUO Manli, ZHOU Qian, JI Shujuan
  organization: (Food Science college, Shenyang Agricultural University, Shenyang 110866, China)
BookMark eNqtjMFKAzEURbOoYNX-Q3A_-iaZZKZLlYpuRLEbVyEkLzU1TUqSqvP3jiJ-gRcuF-6Bc0JmMUUk5LyFi16AvCz7t88WgDVScmgYMA6y7ZqW8RmZ_4FjsihlC1NEvwTo5kStnENTaXL0WQdvxqn0ynhL1xl13WGcWKSPqdRXnd-xVPqCIaQPHzdUR0sfDjX76lPUgT4dJkUdv2XXORmTgj8jR06HgovfPSX3t6v1zV1jk96qffY7nUeVtFc_R8obpXP1JqByHbdGL9H1gncC2WCcGKwUyAeQvWH8P11fTDxoQA
ContentType Magazine Article
DBID DOA
DOI 10.7506/spkx1002-6630-20230614-123
DatabaseName DOAJ Directory of Open Access Journals
DatabaseTitleList
Database_xml – sequence: 1
  dbid: DOA
  name: DOAJ Directory of Open Access Journals
  url: https://www.doaj.org/
  sourceTypes: Open Website
DeliveryMethod fulltext_linktorsrc
Discipline Engineering
EndPage 188
ExternalDocumentID oai_doaj_org_article_f43dca9ef75345e28cf58d65e38067c2
GroupedDBID -02
92H
92I
ACGFS
ALMA_UNASSIGNED_HOLDINGS
CCEZO
CDRFL
CW9
GROUPED_DOAJ
TCJ
TGT
U1G
U5L
ID FETCH-doaj_primary_oai_doaj_org_article_f43dca9ef75345e28cf58d65e38067c23
IEDL.DBID DOA
ISSN 1002-6630
IngestDate Tue Oct 22 15:12:32 EDT 2024
IsDoiOpenAccess true
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Issue 9
Language English
LinkModel DirectLink
MergedId FETCHMERGED-doaj_primary_oai_doaj_org_article_f43dca9ef75345e28cf58d65e38067c23
OpenAccessLink https://doaj.org/article/f43dca9ef75345e28cf58d65e38067c2
ParticipantIDs doaj_primary_oai_doaj_org_article_f43dca9ef75345e28cf58d65e38067c2
PublicationCentury 2000
PublicationDate 2024-05-01
PublicationDateYYYYMMDD 2024-05-01
PublicationDate_xml – month: 05
  year: 2024
  text: 2024-05-01
  day: 01
PublicationDecade 2020
PublicationTitle Shípĭn kēxué
PublicationYear 2024
Publisher China Food Publishing Company
Publisher_xml – name: China Food Publishing Company
SSID ssj0000579004
Score 2.771254
Snippet This study investigated the effect of salicylic acid (SA) treatment on preserving the color and nutritional quality of broccoli during postharvest cold...
SourceID doaj
SourceType Open Website
StartPage 181
SubjectTerms broccoli; postharvest; salicylic acid; glucosinolates; quality deterioration
Title Effect of Salicylic Acid Treatment on Postharvest Yellowing and Nutritional Quality of Broccoli
URI https://doaj.org/article/f43dca9ef75345e28cf58d65e38067c2
Volume 45
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrZ07SwNBEIAHSaWNb3yzhe0S77W3V0YxRME0RojVsU8Myl2IEfXfO3Obk7Oy0GKbhX0ws8yDHb4BOHeFtyL3mhsRUwszmXGNNpB7rZX0iuqiKFG8G4vRQ3o7zaadVl9UExbwwEFwfZ8m1qjCeYyr08zF0vhMWpG5RKKhNcH6Rt1kKlC98-Ki6R1IiFGObnVFHEUHKfqv8-eP73keN2F4RPi-5Ae5v3Exwy3YbFnPbBAutQ1rrtqBjQ4ycBfKgBtmtWf3ipC-ONjAzCybtCXjrK4Y9eB9UgtiaLBH-l95x9VMVZaNW_y-emEBoPFJm2E6bvBNzPbgZng9uRpxumA5DyyKkujQzQTKrFzJrPxNZsk-9Kq6cgfATJ57E5nEFkZh7JYVzuZaCOco71JSHcLl3887-o9NjmEdNZWGYsMT6C0Xb-4UA4KlPmt0_wVV97ff
link.rule.ids 786,790,870,2113,27947
linkProvider Directory of Open Access Journals
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effect+of+Salicylic+Acid+Treatment+on+Postharvest+Yellowing+and+Nutritional+Quality+of+Broccoli&rft.jtitle=Sh%C3%ADp%C4%ADn+k%C4%93xu%C3%A9&rft.au=YANG+Qingxi%2C+LUO+Manli%2C+ZHOU+Qian%2C+JI+Shujuan&rft.date=2024-05-01&rft.pub=China+Food+Publishing+Company&rft.issn=1002-6630&rft.volume=45&rft.issue=9&rft.spage=181&rft.epage=188&rft_id=info:doi/10.7506%2Fspkx1002-6630-20230614-123&rft.externalDBID=DOA&rft.externalDocID=oai_doaj_org_article_f43dca9ef75345e28cf58d65e38067c2
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1002-6630&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1002-6630&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1002-6630&client=summon