Effect of ethanol treatment on quality and antioxidant activity in postharvest broccoli florets

European Food Research and Technology

Volumn 235, Issue 5, 2012, Pages 793-800

  Xu, Feng ^a,b   Chen, Xuehong ^a,c   Jin, Peng ^a   Wang, Xiaoli ^a   Wang, Jing ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NINGBO UNIVERSITY   (China)

^c XUZHOU INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Broccoli; Ethanol; Glucosinolate; Sulforaphane

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ENZYME; ASCORBATE PEROXIDASE; BROCCOLI; BROCCOLI FLORETS; CHLOROPHYLL DEGRADATION; CHLOROPHYLLASE; CONTROL QUALITY; ETHANOL TREATMENT; GLUCOSINOLATES; GREEN COLOR; MG-DECHELATASE; NUTRITIONAL VALUE; PHENOLIC COMPOUNDS; POSTHARVEST; RADICAL SCAVENGING ACTIVITY; SHELF LIFE; SULFORAPHANE; SUPER OXIDE DISMUTASE; VISUAL QUALITIES;

DERIVATIVES; ETHANOL; OXYGEN; PHENOLS;

PLANTS (BOTANY);

BRASSICA OLERACEA VAR. ITALICA;

EID: 84867728471     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1808-6     Document Type: Article

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