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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Does the use of ozonized water influence the chemical characteristics of organic cabbage (Brassica oleracea var. capitata)?

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da Silva, Josiane Pereira [1] ; Costa, Sergio Marques [1] ; de Oliveira, Luciana Manoel [2] ; Souza Vieira, Marizete Cavalcante [1] ; Vianello, Fabio [3] ; Pereira Lima, Giuseppina Pace [1]
Total Authors: 6
[1] Univ Estadual Paulista, UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618970 Botucatu, SP - Brazil
[2] Inst Fed Educ, Ciencia & Tecnol, BR-18707150 Sao Paulo - Brazil
[3] Univ Padua, Dept Comparat Biomed & Food Sci, I-35121 Padua - Italy
Total Affiliations: 3
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 52, n. 11, p. 7026-7036, NOV 2015.
Web of Science Citations: 2

The aim of this study was to assess the influence of different cultivation procedures (conventional and organic), different sanitizers (ozone and chlorine) during the post-harvest storage of cabbages hybrid Fuyutoyo (Brassica oleracea var. capitata). The cabbage plants were purchased directly from producers. At the end of the cropping cycle, which occurred 120 days after sowing, crop harvesting was carried out and the plants were immediately sanitized with water, chlorine and ozone. After cleansing, the cabbage plants were stored in a cooling chamber at 5 A degrees C between 12 and 20 days. To predict the effect of commercialization, the cabbage head were removed between 12 and 20 days from the cooling chamber, one part was analyzed and the rest maintained in a local temperature (22 A +/- 2 A degrees C) for 4 days. The biochemical analysis of the following were determined: total phenols, total flavonoids, vitamin C, total chlorophyll, nitrate, polyamines and antioxidant activity after 0, 12 and 20 days storage and 4 days at room temperature (12 + 4 and 20 + 4 days of storage), for market analysis. The biochemical analyses showed no statistical differences between conventional and organic cabbages. Thus, the consumption of organic or conventional cabbage provide the same content of antioxidant compounds analyzed and the sanitizing procedure (ozonated water ) did not modify the antioxidant capacity of the plant. (AU)

FAPESP's process: 11/16291-9 - Influence of organic and conventional manure in post-harvest of Brassica oleracea var. capitata "Chato de Quintal"
Grantee:Josiane Pereira da Silva
Support type: Scholarships in Brazil - Master