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Capacité antioxydante des bourgeons floraux de brocolis lors de l'entreposage à court terme.

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

Auteurs : LEJA M., MARECZEK A., STARZYNSKA A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Antioxidant ability of broccoli flower buds during short-term storage.
  • Identifiant de la fiche : 2002-2446
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 72 - n. 2
  • Date d'édition : 2001

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