Influence of Broccoli Stem Extract on the Storage Quality of Broccoli Heads

SUN Yupeng; CHEN Ying; GUO Yanyin; ZHANG Yuxiao; MA Yangli; YANG Mei; FU Ruiqing; WANG Yujiang

doi:10.13386/j.issn1002-0306.2021110104

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 355-362. > DOI: 10.13386/j.issn1002-0306.2021110104

SUN Yupeng, CHEN Ying, GUO Yanyin, et al. Influence of Broccoli Stem Extract on the Storage Quality of Broccoli Heads[J]. Science and Technology of Food Industry, 2022, 43(16): 355−362. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110104.

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Influence of Broccoli Stem Extract on the Storage Quality of Broccoli Heads

1.
School of Agricultural and Food Engineering, Shandong University of Technology, Zibo 255049, China
2.
Zibo City Digital Agriculture and Rural Development Center, Zibo 255000, China

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Received Date: November 23, 2021
Available Online: June 13, 2022

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Abstract

Abstract

To verify the effect of nutritional compensation on the preservation of broccoli, the filtered squeeze juice of broccoli stalks was used as stem extract, and by dipping at the base of the stem to simulated the nutrient supply of broccoli growth state. In the experiment, broccoli heads were respectively drenched by stem-extract-solution and distilled-water for 12 h as treatments, and natural placement was designed as control. During storage at 10 ℃ ethylene release, respiration rate, water content, weight loss rate, relative conductivity, and malondialdehyde, chlorophyll, vitamin C content, total soluble solids, titratable acid were studied. The results showed that, compared with the control treatment, the extract treatment could postpone the release of ethylene and the arrival of the respiratory peak, and reduce the respiratory intensity, the maximum values of ethylene release and respiratory intensity were respectively 60.29% and 77.22% of the control treatment, and maintain the water content of broccoli and delay weight loss. The water content of broccoli treated with the extract solution reached 83.64%, and the weight loss was only 7.01% at the end of storage, and the increasing of MDA content and electrical conductivity were delayed at 70.19% and 49.93% respectively. The extract treatment could maintain a high chlorophyll content, reached 7.01 mg/kg. V_C content and TSS content maintained a high level, 60.99%, 20.82% higher than the control treatment, and the final TA content was 0.30%. In summary, the broccoli stem extract could have a good fresh-keeping effect on broccoli heads.
- broccoli,
- extract,
- dipping,
- quality,
- nutrition,
- storage

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References (49)

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