Reducing yellowing and enhancing antioxidant capacity of broccoli in storage by sucrose treatment
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- 作者：Feng Xua ; xufeng1@nbu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yuechang Tanga ; Shuanquan Donga ; Xingfeng Shaoa ; Hongfei Wanga ; Yonghua Zhengb ; Zhenfeng Yangc
- 关键词：Broccoli ; Sucrose ; Color ; Health-promoting ; Antioxidant activity
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：39-45
- 全文大小：1456 K
文摘
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12 g L−1 sucrose extended the shelf life of broccoli florets.
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Sucrose inhibited the decrease of total glucosinolate and sulforaphane contents at 20 °C.
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Sucrose improved antioxidant activity and maintained quality of broccoli at 20 °C.