Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 114 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038197

Effects of diacetyl treatment on storage quality and antioxidant capacity of fresh-cut broccoli

  • ZHANG Yuping ,
  • MO Liyuan ,
  • DING Huimin ,
  • SHI Junyan ,
  • WANG Wenliang ,
  • WANG Yansheng ,
  • QIAO Liping
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  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300450, China)
    2(Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    3(Tianjin Gasin-Donghui Preservation Technologies Co.Ltd., Tianjin 300000, China)

Received date: 2023-12-07

  Revised date: 2024-01-13

  Online published: 2024-12-30

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Abstract

Fresh-cut broccoli was soaked with 5 mL/L diacetyl treatment for 10 min to study the effects of diacetyl treatment on the quality and antioxidant capacity of fresh-cut broccoli during storage at 10 ℃.Results showed that 5 mL/L diacetyl treatment could significantly reduce the weight loss rate of fresh-cut broccoli during storage, maintain good color, chlorophyll, hardness, soluble solids, and soluble protein content.At the same time, diacetyl treatment maintained higher superoxide dismutase, catalase and peroxidase activities, effectively maintained the scavenging ability of DPPH free radical and hydroxyl radical, significantly inhibited the accumulation of malondialdehyde and the generation of hydrogen peroxide, and then better maintained the metabolic balance of reactive oxygen species.Diacetyl treatment also could significantly inhibit polyphenol oxidase activity and maintain phenylalanine ammonia lyase activity, and maintain a high total phenol content.In summary, diacetyl treatment could maintain the storage quality and antioxidant capacity of fresh-cut broccoli, delay the yellowing of fresh-cut broccoli during storage, and prolong the storage period.This study provides a reference and theoretical basis for the effect of diacetyl treatment on postharvest storage and preservation of broccoli.

Key words： broccoli; diacetyl; fresh-cut; postharvest; storage quality

Cite this article

ZHANG Yuping , MO Liyuan , DING Huimin , SHI Junyan , WANG Wenliang , WANG Yansheng , QIAO Liping . Effects of diacetyl treatment on storage quality and antioxidant capacity of fresh-cut broccoli[J]. Food and Fermentation Industries, 2024 , 50(24) : 114 -122 . DOI: 10.13995/j.cnki.11-1802/ts.038197

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