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Antioxidant ability of broccoli flower buds during short-term storage.

Author(s) : LEJA M., MARECZEK A., STARZYNSKA A., et al.

Type of article: Article

Summary

Freshly harvested broccoli of Lord cultivar were stored at 20 and 5 °C for 3 and 7 days, respectively, either non-packaged or packaged in polymeric film samples. Short-term storage at room temperature induced accumulation of total phenols, especially in non-packaged broccoli. With low-temperature treatment, phenol content rose only after 7 days storage of non-packaged heads. Both low temperature and application of polymeric foil stopped losses of ascorbic acid. Total antioxidant activity increased considerably during storage in all treatments.

Details

  • Original title: Antioxidant ability of broccoli flower buds during short-term storage.
  • Record ID : 2002-2446
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 72 - n. 2
  • Publication date: 2001

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