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THE INFLUENCE OF CONTROLLED ATMOSPHERE STORAGE ON PHYTOSTEROLS IN BROCCOLI HEADS
Author(s) -
GAJEWSKI MAREK,
PRZYBYŁ JAROSŁAW L.,
BAJER MARTA,
JARIENĖ ELVYRA
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00523.x
Subject(s) - sterol , chemistry , controlled atmosphere , modified atmosphere , food science , postharvest , atmosphere (unit) , cold storage , composition (language) , horticulture , botany , shelf life , cholesterol , biochemistry , biology , organic chemistry , physics , thermodynamics , linguistics , philosophy
The objective of this study was to analyze changes in sterols content during storage of broccoli. Broccoli heads of “Marathon” and “Cezar” cultivars were stored for 6 weeks in a cold store, under normal (0% CO 2 + 21% O 2 ) and controlled atmosphere conditions (CA, 5% CO 2 + 2% O 2 ) at the temperature of 0–1C. Sterols, in the forms of free sterols and glucosides, were determined by high‐performance liquid chromatography. Color parameters of broccoli were determined spectrophotometrically using CIE L * a * b * system. Amount of free sterols in the freshly harvested heads reached 54.3 mg/100 g dw and was the highest in the heads of “Marathon.” The dominant free sterol was β‐sitosterol. During the storage of broccoli, sterol content decreased but was higher in the heads stored in CA. The broccoli showed smaller changes of color when stored in CA than in normal atmosphere. PRACTICAL APPLICATIONS Phytosterols are valuable components of human diet because of their high biological activity, and broccoli heads are rich in these compounds. For prolonged storage of broccoli heads, controlled atmosphere (CA) is recommended because of less visual quality degradation in such conditions. The influence of CA storage on sterol compounds is not explained up to now as well as relation of changes in sterol composition to heads senescence during postharvest of the broccoli. In the study, changes of sterol compounds in a cold store under CA conditions are analyzed and compared with the changes occurring under normal atmosphere conditions. Also, changes of CIE color parameters of broccoli heads during storage resulting from heads senescence are analyzed. Storage of broccoli in CA under gas composition of 5% CO 2 + 2% O 2 results in better preservation of sterol compounds and better keeping of the heads' green color than storage in a regular cold store.