Application of high pressures in the postharvest conservation of broccoli

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorNational Semiarid Institute-
Autor(es): dc.contributorFederal University of Paraíba-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal Institute of Maranhão-
Autor(es): dc.contributorFederal University of Campina Grande-
Autor(es): dc.creatorPereira, Emmanuel M.-
Autor(es): dc.creatorFormiga, Anderson S.-
Autor(es): dc.creatorPinzetta Junior, José S.-
Autor(es): dc.creatorCordeiro, Isabela N. F.-
Autor(es): dc.creatorOliveira, Karollayne T. E. F.-
Autor(es): dc.creatorCavalcanti, Mônica Tejo-
Autor(es): dc.creatorMattiuz, Ben-Hur-
Data de aceite: dc.date.accessioned2025-08-21T23:34:47Z-
Data de disponibilização: dc.date.available2025-08-21T23:34:47Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/agronomy11112157-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233755-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233755-
Descrição: dc.descriptionBroccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation of broccoli. The broccoli samples were subjected to the five hyperbaric pressures (100 control, 200, 400, 600, and 800 kPa) during three different times (1, 2, and 3 days), at 22◦C and 95% RH. The pressures of 400, 600, and 800 kPa provided the best conservation of broccoli quality. Respiratory rate, ethylene production, soluble solids content, and lipid peroxidation decreased at the highest-pressure treatments. Moreover, the highest pressures maintained fresh mass, green color, ascorbic acid content, and receptacle firmness. The hyperbaric treatments of 600 and 800 kPa increased catalase enzymatic activity and reduced peroxidase activity as a result of the reduction of oxidative stress, delaying the senescence of broccoli.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionNational Semiarid Institute-
Descrição: dc.descriptionCenter for Human Social and Agrarian Sciences Department of Agriculture Federal University of Paraíba-
Descrição: dc.descriptionSchool of Agricultural and Veterinarian Sciences Department of Technology São Paulo State University-
Descrição: dc.descriptionFederal Institute of Maranhão, Campus Codó-
Descrição: dc.descriptionCenter for Agro-Food Science and Technology Federal University of Campina Grande, R. Jairo Vieira Feitosa, 1770-
Descrição: dc.descriptionInstitute of Biosciences Department of General and Applied Biology São Paulo State University, Av. 24A 1515-
Descrição: dc.descriptionSchool of Agricultural and Veterinarian Sciences Department of Technology São Paulo State University-
Descrição: dc.descriptionInstitute of Biosciences Department of General and Applied Biology São Paulo State University, Av. 24A 1515-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2017/17024-0-
Idioma: dc.languageen-
Relação: dc.relationAgronomy-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBrassica oleracea var. Itálica-
Palavras-chave: dc.subjectFood quality-
Palavras-chave: dc.subjectHyperbaric atmosphere-
Palavras-chave: dc.subjectInflorescence-
Título: dc.titleApplication of high pressures in the postharvest conservation of broccoli-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.