Application of High Pressures in the Postharvest Conservation of Broccoli

Broccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation of broccoli. The broccoli samples were subjected to the five hyperbaric pre...

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Autores principales:	Emmanuel M. Pereira, Anderson S. Formiga, José S. Pinzetta Junior, Isabela N. F. Cordeiro, Karollayne T. E. F. Oliveira, Mônica Tejo Cavalcanti, Ben-Hur Mattiuz
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Brassica oleracea</i> var. Itálica food quality hyperbaric atmosphere inflorescence Agriculture S
Acceso en línea:	https://doaj.org/article/7d7fabdc046c425a9e757b4f19dbb38e
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spelling	oai:doaj.org-article:7d7fabdc046c425a9e757b4f19dbb38e2021-11-25T16:04:37ZApplication of High Pressures in the Postharvest Conservation of Broccoli10.3390/agronomy111121572073-4395https://doaj.org/article/7d7fabdc046c425a9e757b4f19dbb38e2021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2157https://doaj.org/toc/2073-4395Broccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation of broccoli. The broccoli samples were subjected to the five hyperbaric pressures (100 control, 200, 400, 600, and 800 kPa) during three different times (1, 2, and 3 days), at 22 °C and 95% RH. The pressures of 400, 600, and 800 kPa provided the best conservation of broccoli quality. Respiratory rate, ethylene production, soluble solids content, and lipid peroxidation decreased at the highest-pressure treatments. Moreover, the highest pressures maintained fresh mass, green color, ascorbic acid content, and receptacle firmness. The hyperbaric treatments of 600 and 800 kPa increased catalase enzymatic activity and reduced peroxidase activity as a result of the reduction of oxidative stress, delaying the senescence of broccoli.Emmanuel M. PereiraAnderson S. FormigaJosé S. Pinzetta JuniorIsabela N. F. CordeiroKarollayne T. E. F. OliveiraMônica Tejo CavalcantiBen-Hur MattiuzMDPI AGarticle<i>Brassica oleracea</i> var. Itálicafood qualityhyperbaric atmosphereinflorescenceAgricultureSENAgronomy, Vol 11, Iss 2157, p 2157 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Brassica oleracea</i> var. Itálica food quality hyperbaric atmosphere inflorescence Agriculture S
spellingShingle	<i>Brassica oleracea</i> var. Itálica food quality hyperbaric atmosphere inflorescence Agriculture S Emmanuel M. Pereira Anderson S. Formiga José S. Pinzetta Junior Isabela N. F. Cordeiro Karollayne T. E. F. Oliveira Mônica Tejo Cavalcanti Ben-Hur Mattiuz Application of High Pressures in the Postharvest Conservation of Broccoli
description	Broccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation of broccoli. The broccoli samples were subjected to the five hyperbaric pressures (100 control, 200, 400, 600, and 800 kPa) during three different times (1, 2, and 3 days), at 22 °C and 95% RH. The pressures of 400, 600, and 800 kPa provided the best conservation of broccoli quality. Respiratory rate, ethylene production, soluble solids content, and lipid peroxidation decreased at the highest-pressure treatments. Moreover, the highest pressures maintained fresh mass, green color, ascorbic acid content, and receptacle firmness. The hyperbaric treatments of 600 and 800 kPa increased catalase enzymatic activity and reduced peroxidase activity as a result of the reduction of oxidative stress, delaying the senescence of broccoli.
format	article
author	Emmanuel M. Pereira Anderson S. Formiga José S. Pinzetta Junior Isabela N. F. Cordeiro Karollayne T. E. F. Oliveira Mônica Tejo Cavalcanti Ben-Hur Mattiuz
author_facet	Emmanuel M. Pereira Anderson S. Formiga José S. Pinzetta Junior Isabela N. F. Cordeiro Karollayne T. E. F. Oliveira Mônica Tejo Cavalcanti Ben-Hur Mattiuz
author_sort	Emmanuel M. Pereira
title	Application of High Pressures in the Postharvest Conservation of Broccoli
title_short	Application of High Pressures in the Postharvest Conservation of Broccoli
title_full	Application of High Pressures in the Postharvest Conservation of Broccoli
title_fullStr	Application of High Pressures in the Postharvest Conservation of Broccoli
title_full_unstemmed	Application of High Pressures in the Postharvest Conservation of Broccoli
title_sort	application of high pressures in the postharvest conservation of broccoli
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7d7fabdc046c425a9e757b4f19dbb38e
work_keys_str_mv	AT emmanuelmpereira applicationofhighpressuresinthepostharvestconservationofbroccoli AT andersonsformiga applicationofhighpressuresinthepostharvestconservationofbroccoli AT josespinzettajunior applicationofhighpressuresinthepostharvestconservationofbroccoli AT isabelanfcordeiro applicationofhighpressuresinthepostharvestconservationofbroccoli AT karollaynetefoliveira applicationofhighpressuresinthepostharvestconservationofbroccoli AT monicatejocavalcanti applicationofhighpressuresinthepostharvestconservationofbroccoli AT benhurmattiuz applicationofhighpressuresinthepostharvestconservationofbroccoli
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Application of High Pressures in the Postharvest Conservation of Broccoli

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