FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (9): 207-212.doi: 10.7506/spkx1002-6630-20180504-041

• Packaging & Storage • Previous Articles     Next Articles

Soluble Sugar-Mediated Yellowing Delay of Fresh-Cut Broccoli Florets (Brassica oleracea var. italica) Exposed to Fluorescence Irradiation

ZHANG Cuicui, MA Yadan, LI Linjie, PANG Lingyun, ZHAN Lijuan*   

  1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • Online:2019-05-15 Published:2019-05-28

Abstract: Fresh-cut broccoli florets are very susceptible to yellowing, which seriously affects their sensory quality and commercial value. In order to slow down the yellowing of fresh-cut broccoli florets and prolong the storage period, the effect of fluorescence irradiation (24 μmol/(m2·s), 12 h/d) on the senescence and yellowing of fresh-cut broccoli were studied by ion chromatography analysis. The results showed that light treatment significantly maintained the chlorophyll content and reduced the yellowing index of fresh-cut broccoli in comparison to dark control (P < 0.05). Meanwhile, light irradiation induced the accumulation of glucose, sucrose, and fructose, increasing by 106%, 73%, and 70% from day 0 to 5, respectively. The content of endogenous glucose in fresh-cut broccoli pronouncedly increased with increasing concentration of exogenous glucose up to 120 mmol/L. In addition, yellowing index markedly declined (P < 0.05), and it was significantly negatively correlated with exogenous and endogenous glucose concentration with correlation coefficients of ?0.958 and ?0.878, respectively (P < 0.01). Therefore, fluorescence irradiation can retard the senescence and yellowing of fresh-cut broccoli florets presumably inducing the accumulation of soluble sugars, especially glucose.

Key words: senescence, fluorescence, preservation, chlorophyll, soluble sugars

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