Effect of Fructose-treatment on the Quality, Shelf-life, and Antioxidant Capacity of Picked Broccoli
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Abstract:
This study aimed to delay the yellowing of broccoli florets by treating with fructose at different concentrations (0, 4%, 6%, 10%, 12%, 14%, and 16%); in addition, the antioxidant activity and quality of the fructose-treated broccoli was determined. The results of this analysis revealed that treatment with 12% fructose effectively prolonged the shelf life of broccoli; fructose-treatment notably inhibited the decrease in hueangle (H) and increase in lightness (L*) values, and reduced the rate of degradation of chlorophyll in broccoli. The fructose-treated broccoli showed lower peroxidase (POD) activity, while retaining higher superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonia-lyase (PAL), and ascorbate peroxidase (APX) activities, compared to the control broccoli. Fructose treatment also enhanced the 2,2-diphenyl-1-picrylhydrazil (DPPH) radical-scavenging activity and total phenolic content of broccoli. In summary, fructose treatment effectively delayed senescence in picked broccoli, and inhibited the deterioration in broccoli quality. These results provide the theoretical basis for a novel technique for the preservation of picked broccoli.
