Enhancing shelf-life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-04 DOI:10.1002/jsfa.14001

Aseeya Wahid, Saroj Kumar Giri, Adinath Kate, Lalita, Priyanka Sakare, Jashandeep Singh

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Abstract

Backround: The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post-impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low-density polyethylene pouches and shrink-wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post-impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.

Results: Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf-life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf-life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf-life of broccoli.

Conclusion: The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf-life of the product. © 2024 Society of Chemical Industry.

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通过氯化钙和抗坏血酸真空浸渍提高西兰花花朵的货架期和营养价值。

背景：本研究旨在利用真空浸渍法（VI）提高西兰花收获后的货架期。西兰花小花浸渍了具有生理活性的化学物质，即氯化钙和抗坏血酸。浸渍后的西兰花小花用三种不同的包装材料（聚对苯二甲酸乙二酯小袋、低密度聚乙烯小袋和收缩膜）包装，并在两种温度（5 和 25 °C）下储存。研究了浸渍溶液、包装材料和储存温度对理化属性（失重、总可溶性固形物、抗坏血酸、总叶绿素和类胡萝卜素含量）、抗氧化剂和酚含量以及货架期的影响。使用傅立叶变换红外光谱（FTIR）研究了浸渍后和贮藏期间化学结构的变化：结果表明，浸渍后的西兰花小花在贮藏过程中表现出明显的化学结构变化（P 结论）：西兰花在贮藏期间变质的主要原因是生理性失重，即收获后由于蒸腾作用和呼吸作用造成的水分和挥发性化合物的自然流失。过度蒸腾会导致脱水，从而降低产品的质量和货架期。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.