Department of Horticultural Science, Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Islamic Republic of Iran.
Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq.
J Food Biochem. 2022 Aug;46(8):e14154. doi: 10.1111/jfbc.14154. Epub 2022 Apr 5.
Consumer awareness of broccoli's unusual color, rich flavor, and concentration of desired phytochemicals has led to a steady increase in consumption in recent years. However, its short shelf-life, which is linked with quick discoloration and degeneration after harvest, limits industrial production and marketing. The effect of pre-harvest salicylic acid (SA) and calcium chloride (Ca) and their combination on the post-harvest quality of broccoli during storage (5 ± 1°C) was explored in this study. The foliar spray treatments reduced weight loss of broccoli head during storage. At the end of storage, Ca (2%) alone and in combination with SA (0.01%) significantly maintained the chlorophyll concentration rather than control. The total phenols, flavonoid, and antioxidant capacity of the Ca (2%) + SA (0.01%) treated samples was significantly greater than the control. SA (0.01%) alone or in conjunction with Ca (2%), showed higher catalase (CAT) activity; however, Ca (1%), alone or in combination with SA (0.01%), showed higher peroxidase (POD) activity. Generally, the marketability of the treated broccoli was significantly greater than the control at the end of storage. Based on these findings, we believe Ca (2%) + SA (0.01%) improves the antioxidant system, delays chlorophyll degradation, and extends the shelf life of broccoli heads stored at 5 ± 1°C. It is proposed that the green color, marketability, and nutrient content of broccoli during postharvest handling and storage can be retained longer by foliar application of this treatment. PRACTICAL APPLICATIONS: Broccoli (Brassica oleracea L. Italaia) is a widely-consumed floral green vegetable due to its high content of nutrients and bioactive compounds. However, after harvest, florets rapidly senesce and suffer from yellowing which affects the quality of broccoli. The senescence of post-harvest broccoli is characterized by fresh weight loss, chlorophyll degradation, and a significant reduction in nutritional content. Therefore, preventing the decline in the quality of harvested broccoli is essential to maintain its economic and nutritional value. The results of this study showed that pre-harvest foliar application of Ca (2%) + SA (0.01%) with delayed weight loss, chlorophyll degradation, preservation of antioxidant compounds, and increased enzyme activity has a positive effect in maintaining broccoli heads quality during cold storage.
近年来，消费者对西兰花不同寻常的颜色、浓郁的风味和所需植物化学物质的浓度的认识不断提高，导致其消费量稳步增长。然而，西兰花收获后易变色和快速退化，导致货架期短，限制了其工业化生产和销售。本研究探讨了采前水杨酸（SA）和氯化钙（Ca）及其组合对西兰花在贮藏期间（5±1°C）的采后品质的影响。叶面喷施处理减少了西兰花在贮藏过程中的失重。在贮藏结束时，单独使用 Ca（2%）和与 SA（0.01%）组合处理显著维持了叶绿素浓度，而对照则没有。Ca（2%）+SA（0.01%）处理样品的总酚、类黄酮和抗氧化能力明显大于对照。单独使用 SA（0.01%）或与 Ca（2%）结合使用，显示出更高的过氧化氢酶（CAT）活性；然而，Ca（1%）单独或与 SA（0.01%）结合使用，显示出更高的过氧化物酶（POD）活性。一般来说，贮藏结束时，处理过的西兰花的商品价值明显大于对照。基于这些发现，我们认为 Ca（2%）+SA（0.01%）可以改善抗氧化系统，延缓叶绿素降解，延长在 5±1°C 下贮藏的西兰花的货架期。建议通过叶面喷施这种处理方法，可以在采后处理和贮藏过程中保持西兰花的绿色、商品性和营养成分更长时间。 实际应用：西兰花（Brassica oleracea L. Italaia）是一种广泛食用的花卉绿色蔬菜，因其富含营养物质和生物活性化合物而备受青睐。然而，收获后，花椰菜迅速衰老，变黄，影响西兰花的品质。采后西兰花的衰老特征是新鲜失重、叶绿素降解和营养成分显著减少。因此，防止收获后西兰花质量下降对于保持其经济和营养价值至关重要。本研究结果表明，采前叶面喷施 Ca（2%）+SA（0.01%）可延迟失重、叶绿素降解、保持抗氧化化合物和增加酶活性，对低温贮藏期间保持西兰花头的品质有积极作用。
