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Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging.

Author(s) : FERNÁNDEZ-LEÓN M. F., FERNÁNDEZ-LEÓN A. M., LOZANO M., et al.

Type of article: Article

Summary

The aim of this research was to identify, quantify and compare the main quality parameters and functional compounds of ‘Parthenon’ broccoli florets stored at two different conditions. The first condition consisted in a modified atmosphere packaging (MAP) using microperforated polypropylene plastic. Then, the second one was in an unpackaged storage (Control). The main quality parameters assessed in this research were the overall appearance, odour, weight loss and colour. While, the functional compounds evaluated in this study were the chlorophyll and carotenoid pigments, vitamin C, total phenol content and intact glucosinolates, as well as the in vitro antioxidant activity. The results indicated that the loss of quality was lower in MAP than in Control samples when comparing with Fresh sample. In addition, the weight loss in MAP samples was 0.75% while in the Control samples was 3.36% at the end of storage. Besides, the losses of external attributes were also more pronounced in Control than in the MAP samples. Moreover, this degradation tendency was also observed for bioactive compounds, where their retention in the MAP was higher than in Control samples. In fact, the loss of total phenol content and intact glucosinolates content in MAP samples was about 20 and 23%, respectively, while in Control samples was about 48% and 57% correspondingly. This was also observed in the antioxidant activity (AA) values, since AA is correlated with these functional compounds.

Details

  • Original title: Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging.
  • Record ID : 30007745
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 31 - n. 2
  • Publication date: 2013/06
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2012.10.012

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