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首页> 外文期刊>International Journal of Vegetable Science >Postharvest UV-C Irradiation Delays Senescence and Maintains Nutritional Properties of Broccoli Florets
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Postharvest UV-C Irradiation Delays Senescence and Maintains Nutritional Properties of Broccoli Florets

机译：采后紫外线辐射延迟衰老，并保持西兰花小花的营养特性

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摘要

Health promoting bioactive compounds in broccoli (Brassica oleracea L. var. italica) florets decrease in nutritional value after harvest. Ultraviolet (UV)-C radiation (254 nm) is a physical technology to extend postharvest life of vegetables. Broccoliflorets from cv. Premium Crop, were treated with 0 m"2s_1 (control), 1.5, 4.5, or 10 kJ-m -s"1 of UV-C and subsequently stored at 4°C for 12 days. All treatments increased total polyphenols content and increased up to 21% above the initial value duringstorage. The higher the UV-C dose, the higher the total antioxidant capacity values that were reached. Generally total chlorophyll content decreased, but higher chlorophyll retention was when broccoli florets were radiated with 4.5 and 10 kJ-nrT2*-1 ofUV-C. Treatment with UV-C of 10 kJ-m""2-s_1 caused the highest retention of sugar. Decreasing protein content in broccoli florets during storage occurred but samples treated with 4.5 and 10 kJrrT -s_1 had higher protein contents. UV-C treatment is a nonchemical technique to delay senescence and preserve quality and nutritional value of broccoli up to 12 days at 4°C.
机译：健康促进西兰花（Brassica Oleracea L. VAR中的生物活性化合物）。收获后的营养价值降低了营养价值。紫外线（UV）-C辐射（254nm）是一种延长蔬菜采后寿命的物理技术。来自CV的Broccolifloret。优质裁剪，用0m“2S_1（对照），1.5,4.5或10kJ-M-1 kJ-m-s”1处理UV-C，随后在4℃下储存12天。所有治疗均增加了多酚含量，高于初始值的增加高达21％。 UV-C剂量越高，达到的总抗氧化能力值越高。通常，总叶绿素含量降低，但叶绿素保留较高是用4.5和10kJ-NRT2 * -1μV-C辐射的。用10kJ-m“2-S_1的UV-C处理导致糖的最高保留。在储存期间，在储存期间减少硬花甘蓝小花中的蛋白质含量，但用4.5和10kJRRT -S_1处理的样品具有更高的蛋白质含量。 UV-C治疗是一种延迟衰老的巨大技术，并在4℃下延迟12天的西兰花的质量和营养价值。

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