Effects of post-harvest storage temperature and processing method on glucosinolate hydrolysates, myrosinase activity, and antioxidant capacity in broccoli florets

초록

The present study evaluated the effects of post-harvest storage and processing conditions on glucosinolate hydrolysates, total phenols and flavonoids, antioxidant capacity, myrosinase activity, and nitrile formation in broccoli florets. The florets were stored at 4 degrees C and - 20 degrees C for 30 days post-harvest, and analysis was conducted at every 10 days. The florets were sampled using four processing methods (boiling, steaming, juice, and fresh). The glucosinolate content of florets stored at 4 degrees C increased by 1.98 times at 10 days and then decreased; total phenols and flavonoids, antioxidant activity, and nitrile formation followed similar trends. The decrease rate of all health-promoting compounds during storage was lower at - 20 degrees C than at 4 degrees C. The steaming method was effective in preserving glucosinolates and total phenols and flavonoids, whereas the juice or fresh method was effective in preserving myrosinase activity and hydrolysates.

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