Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | https://www.revistas.usp.br/sa/article/view/80620 |
Resumo: | There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, flavonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the field, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the field and on the first and seventh days. The cultivation procedure influenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an influence on the amount of polyphenolic, flavonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the first and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation influenced natural antioxidant and chlorophyll contents in broccoli under cold storage. |
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Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, flavonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the field, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the field and on the first and seventh days. The cultivation procedure influenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an influence on the amount of polyphenolic, flavonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the first and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation influenced natural antioxidant and chlorophyll contents in broccoli under cold storage. Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2014-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/8062010.1590/S0103-90162014000200010Scientia Agricola; v. 71 n. 2 (2014); 151-156Scientia Agricola; Vol. 71 No. 2 (2014); 151-156Scientia Agricola; Vol. 71 Núm. 2 (2014); 151-1561678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/80620/84279Copyright (c) 2015 Scientia Agricolainfo:eu-repo/semantics/openAccessLima, Giuseppina Pace PereiraMachado, Tatiana MarquiniOliveira, Luciana Manoel deBorges, Luciana da SilvaPedrosa, Valber de AlbuquerqueVanzani, PaolaVianello, Fabio2014-05-08T16:22:53Zoai:revistas.usp.br:article/80620Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2014-05-08T16:22:53Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
title |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
spellingShingle |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest Lima, Giuseppina Pace Pereira |
title_short |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
title_full |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
title_fullStr |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
title_full_unstemmed |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
title_sort |
Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest |
author |
Lima, Giuseppina Pace Pereira |
author_facet |
Lima, Giuseppina Pace Pereira Machado, Tatiana Marquini Oliveira, Luciana Manoel de Borges, Luciana da Silva Pedrosa, Valber de Albuquerque Vanzani, Paola Vianello, Fabio |
author_role |
author |
author2 |
Machado, Tatiana Marquini Oliveira, Luciana Manoel de Borges, Luciana da Silva Pedrosa, Valber de Albuquerque Vanzani, Paola Vianello, Fabio |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Lima, Giuseppina Pace Pereira Machado, Tatiana Marquini Oliveira, Luciana Manoel de Borges, Luciana da Silva Pedrosa, Valber de Albuquerque Vanzani, Paola Vianello, Fabio |
description |
There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, flavonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the field, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the field and on the first and seventh days. The cultivation procedure influenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an influence on the amount of polyphenolic, flavonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the first and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation influenced natural antioxidant and chlorophyll contents in broccoli under cold storage. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/80620 10.1590/S0103-90162014000200010 |
url |
https://www.revistas.usp.br/sa/article/view/80620 |
identifier_str_mv |
10.1590/S0103-90162014000200010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/80620/84279 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2015 Scientia Agricola info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2015 Scientia Agricola |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
dc.source.none.fl_str_mv |
Scientia Agricola; v. 71 n. 2 (2014); 151-156 Scientia Agricola; Vol. 71 No. 2 (2014); 151-156 Scientia Agricola; Vol. 71 Núm. 2 (2014); 151-156 1678-992X 0103-9016 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1787713259674009600 |