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Sulfur fertilization and light exposure during storage are critical determinants of the nutritional value of ready‐to‐eat friariello campano ( Brassica rapa L. subsp. sylvestris )
Author(s) -
Barbieri Giancarlo,
Bottino Antonella,
Orsini Francesco,
De Pascale Stefania
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3718
Subject(s) - brassica rapa , sulfur , food science , nitrate , antioxidant , chemistry , nutrient , dry weight , horticulture , brassica , botany , toxicology , biology , biochemistry , organic chemistry
BACKGROUND: The nutritional value of fresh vegetables can be affected at different steps within the field‐to‐market pipeline. Both pre‐ and post‐harvest factors should be considered in order to increase the produce quality and to preserve it until final consumption. In this study the effects of sulfur nutrition during plant growth and light exposure during storage on the nutritional value of ready‐to‐eat friariello campano ( Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) were studied. RESULTS: Fresh weight loss was higher in light‐storage treatment. During storage, light exposure reduced leaf nitrate content, although no effect could be attributed to sulfur nutrition. Sulfur increased both lipophilic and hydrophilic antioxidant activity. The hydrophilic antioxidant activity linearly decreased during storage, whereas the lipophilic activity increased over time. However, no differences could be attributed to light exposure during storage for this parameter. Results on colorimetric indexes and their relation with the chlorophyll content are also reported. CONCLUSIONS: Ready‐to‐eat friariello quality may be improved with an enhanced antioxidant activity and reduced nitrate content by combining, respectively, increased sulfur availability during plant growth and exposure to light during storage. On the other hand, light exposure caused a more rapid decline in produce fresh weight during storage. Copyright © 2009 Society of Chemical Industry