12/12/2012
Francisco Artés Calero
Grupo de Postrecolección y Refrigeración
Ingeniería de Alimentos
Escuela de Ingeniería Agronómica
Universidad Politécnica de Cartagena
Cartagena
España
The Bimi broccoli showed a significatively higer metabolic activity than that of the c.v. Parthenon. Modified atmosphere packaging storage at 2 ºC or 5 ºC provides great benefits for both broccoli cvs., reaching an acceptable sensory quality and safety for consumption after 15 days of shelf-life. Emenging eco-friendly sanitising treatments such as UV-C radiation, electrolysed water (EW) and superatmospheric oxygen were also studied, which may be used as potential alternatives to the conventionally used NaCIO, since similar efficay and quality retention potential were attained. The studied vacuum-based cooking treatments generally induced better microbial, physical and sensory quality, and kept, or even improved, TAC compared to conventional cooking methods. The Bimi broccoli showed a great ITC absorption, which presents this new broccoli cv. as a vegetable with high potential chemopreventive properties. Furthermore, cooking Bimi broccoli by MW reduced the ITC absorption in the human subjets by inactivation of myrosinase.
