El-Beltagi Hossam S, Ali Marwa Rashad, Ramadan Khaled M A, Anwar Raheel, Shalaby Tarek A, Rezk Adel A, El-Ganainy Sherif Mohamed, Mahmoud Samy F, Alkafafy Mohamed, El-Mogy Mohamed M
Al Bilad Bank Scholarly Chair for Food Security in Saudi Arabia, The Deanship of Scientific Research, The Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Plants (Basel). 2022 Jun 5;11(11):1513. doi: 10.3390/plants11111513.
The importance of broccoli ( var. ) consumption has increased in recent years due to its significant amount of anticarcinogenic and antioxidant compounds, as well as its many vitamins. However, broccoli florets are a highly perishable product which rapidly senesce and turn yellow after harvest, resulting in losses in nutritional and bioactive compounds. Thus, in this study, we evaluated the effect of postharvest exogenous of salicylic acid (SA) and calcium chloride (CaCl) and their combination on the quality of broccoli florets stored at 5 °C for 28 days to minimize the rapid senescence of broccoli florets. Samples treated with 2 mM SA alone or in combination with 2% CaCl showed lower weight loss and lower losses of chlorophyll content, vitamin C, phenolic compounds, carotenoids, flavonoids, and glucosinolates compared with the control samples. Additionally, antioxidant activity was maintained by either SA or SA + CaCl treatments while peroxidase activity was decreased. For higher quality and lower losses in antioxidant compounds of broccoli florets during refrigerated storage at 5 °C, SA + CaCl treatment could be helpful for up to 21 days.
近年来，西兰花（品种）的消费量有所增加，这是因为它含有大量的抗癌和抗氧化化合物以及多种维生素。然而，西兰花小花是一种极易腐烂的产品，收获后会迅速衰老并变黄，导致营养和生物活性化合物流失。因此，在本研究中，我们评估了采后外源水杨酸（SA）和氯化钙（CaCl）及其组合对在5°C下储存28天的西兰花小花品质的影响，以尽量减少西兰花小花的快速衰老。与对照样品相比，单独用2 mM SA或与2% CaCl组合处理的样品显示出较低的重量损失以及叶绿素含量、维生素C、酚类化合物、类胡萝卜素、黄酮类化合物和硫代葡萄糖苷的较低损失。此外，SA或SA + CaCl处理均能维持抗氧化活性，而过氧化物酶活性则降低。对于在5°C冷藏储存期间西兰花小花的更高品质和更低的抗氧化化合物损失，SA + CaCl处理在长达21天内可能会有所帮助。
