FOOD SCIENCE

• Packaging & Storage • Previous Articles     Next Articles

Effect of Glucose Treatment on Quality and Antioxidant Activity in Broccoli

TANG Yue-chang1, XU Feng1,*, WANG Hong-fei1, ZHENG Yong-hua2, YANG Zhen-feng3, SHAO Xing-feng1, SU Xin-guo4   

  1. 1. Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    3. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China;
    4. Department of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China
  • Online:2014-07-25 Published:2014-08-26
  • Contact: XU Feng

RichHTML

1

PDF (PC)

212

Abstract:

Broccoli is a highly perishable vegetable which deteriorated rapidly after harvesting. To delay the yellowing
process of florets, broccoli florets were treated with various concentrations of glucose. The effects of glucose treatment
on color parameters, chlorophyll content, antioxidant enzymes activities, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging
activity and total phenolic content were investigated. The results indicated that 12% glucose treatment
significantly extended the shelf life of broccoli florets. Glucose treatment notably inhibited the increase of L* value, and
retained a high level for H value and chlorophyll content. When compared to control florets, the glucose-treated florets
maintained the higher levels of superoxide dismutase (SOD) and catalase (CAT), and lower peroxidase (POD) activity.
Glucose treatment also enhanced DPPH radical-scavenging activity and total phenolic content.

Key words: broccoli, yellowing, glucose, antioxidant enzymes

CLC Number: