Application of High Pressures in the Postharvest Conservation of Broccoli

Author(s)

Pereira, Emmanuel M. ^{[1, 2, 3]} ; Formiga, Anderson S. ^[1] ; Pinzetta Junior, Jose S. ^[1] ; Cordeiro, Isabela N. F. ^{[1, 4]} ; Oliveira, Karollayne T. E. F. ^[1] ; Cavalcanti, Monica Tejo ^{[2, 5]} ; Mattiuz, Ben-Hur ^[6]

Affiliation

^[1] Sao Paulo State Univ, Sch Agr & Vet Sci, Dept Technol, BR-14884900 Jaboticabal - Brazil

^[2] Natl Semiarid Inst, BR-10067000 Campina Grande, Paraiba - Brazil

^[3] Univ Fed Paraiba, Dept Agr, Ctr Human Social & Agr Sci, BR-58220000 Bananeiras - Brazil

^[4] Fed Inst Maranhao, Campus Codo, BR-65400000 Codo - Brazil

^[5] Univ Fed Campina Grande, Ctr Agrofood Sci & Technol, R Jairo Vieira Feitosa 1770, BR-58840000 Pombal - Brazil

^[6] Sao Paulo State Univ, Inst Biosci, Dept Gen & Appl Biol, Ave 24A 1515, BR-13506900 Rio Claro - Brazil

• Document type: Journal article
• Source: AGRONOMY-BASEL; v. 11, n. 11 NOV 2021.
• Web of Science Citations: 0

Abstract

Broccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation of broccoli. The broccoli samples were subjected to the five hyperbaric pressures (100 control, 200, 400, 600, and 800 kPa) during three different times (1, 2, and 3 days), at 22 \& DEG;C and 95% RH. The pressures of 400, 600, and 800 kPa provided the best conservation of broccoli quality. Respiratory rate, ethylene production, soluble solids content, and lipid peroxidation decreased at the highest-pressure treatments. Moreover, the highest pressures maintained fresh mass, green color, ascorbic acid content, and receptacle firmness. The hyperbaric treatments of 600 and 800 kPa increased catalase enzymatic activity and reduced peroxidase activity as a result of the reduction of oxidative stress, delaying the senescence of broccoli. (AU)

• FAPESP's process: 17/17024-0 - Effect of hyperbaric atmospheres on post-harvest quality of broccoli and cashew peduncle
• Grantee: Ben-Hur Mattiuzzo
• Support Opportunities: Regular Research Grants