Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study  

作　　者：Xiaoxin Huang Bing Cheng Yaqin Wang Guangmin Liu Liping Hu Xiaolu Yu Hongju He 

机构地区：[1]Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China [2]Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China [3]School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 100029,China

出　　处：《Horticultural Plant Journal》2023年第2期285-292,共8页园艺学报（英文版）

基　　金：supported by the Collaborative Innovation Center of the Beijing Academy of Agriculture and Forestry Sciences(Grant No.KJCX201915);the Youth Scientific Research Funds of Beijing Academy of Agriculture and Forestry Sciences(Grant No.QNJJ201914);the Innovation and Capacity-building Project of Beijing Academy of Agriculture and Forestry Sciences(Grant No.KJCX20200213).

摘　　要：Glucosinolates(GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower(W),floret(F), quarterly cut floret(QF) and shredded floret(FS) of broccoli, were stored for 0, 1, 2 and 3 day(s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin(RAA), neoglucobrassicin(NEO), and glucobrassicin(GBC)and accounting for 52.69%, 20.12% and 14.99% of the total GLS(21.92 ± 0.48) μmol · g ^(-1 )DW, respectively. FS had the sharpest decrease in GLS after three days of storage(6.55 ± 0.37) μmol · g-1DW, while QF had the least(10.16 ± 0.33) μmol · g ^(-1 )DW. All GLS components decreased over storage, except for 4-methoxyglucobrassicin(4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.

关 键 词：Cruciferous vegetables BROCCOLI GLUCOSINOLATE Wound stress STORAGE FRESH-CUT 

分 类 号：S635.3[农业科学—蔬菜学]