year 7, Issue 26 (5-2008)                   J. Med. Plants 2008, 7(26): 53-62 | Back to browse issues page

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Khalili F, Shekarchi M, Mostofi Y, Pirali-Hamedani M, Adib N. Cytokinins affect Fermentation Product Accumulation, Vitamin C Reservation and Quality of Stored Broccoli in Modified Atmosphere Packages. J. Med. Plants 2008; 7 (26) :53-62
1- Department of horticultural sciences, College of agriculture, Islamic Azad University, Science & Research Branch, Tehran, Iran
2- Department of Research and Development, Food and Drug control labs, Tehran, Iran ,
3- Food and Drug Research Labs, Ministry of Health, Tehran, Iran
4- Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences and Food and Drug Laboratory Research Center, Tehran, Iran
5- Department of Research and Development, Food and Drug control labs, Tehran, Iran
Abstract:   (5324 Views)
Background: Broccoli inflorescences are rich in health promoting compounds such as vitamin C which may contribute to the high antioxidant capacity found in freshly- harvested broccoli. However, high looses of this essential compound has been reported after harvesting. Objective: Modified atmosphere packaging has been shown to be potentially useful in storability and quality retention of Broccoli florets however, supplemental methods of extending shelf life are desirable because of the high fermentation product. Method: In this way florets were treated post harvest with benzyl adenine at 50 ppm before packaging in polymeric bags (polyethylene and polypropylene) and storage at 1ºC. Factors including ethylene production, chlorophyll, vitamin C, fermentation product, appearance, pH and titrable acidity were measured every three day intervals. Results: During storage of cytokinin treated florets under MAP, all changes related with loss of quality were reduced and delayed with time. Additionally vitamin C remained almost unchanged. This improved retention was mainly due to decreased ethylene production. Conclusion: Cytokinin treatment significantly reduced fermentation product in packaged broccoli.
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Type of Study: Research | Subject: Medicinal Plants
Received: 2007/05/23 | Accepted: 2008/04/16 | Published: 2008/06/18

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