Antioxidant ability of broccoli flower buds during short-term storage

Some metabolic changes in broccoli heads stored under commonly-applied cond itions were investigated. Freshly harvested broccoli of Lord cultivar were stored at 20 degreesC and at 5 degreesC for 3 and 7 days, respectively, eit her non-packaged or packaged in polymeric film samples. Short-term storage at room temperature induced accumulation of total phenols, especially in no n-packaged broccoli. With low-temperature treatment, phenol content rose on ly after 7 day storage of non-packaged heads. Both low temperature and appl ication of polymeric foil stopped losses of ascorbic acid. Total antioxidan t activity increased considerably during storage in all treatments. Changes of fatty acids were manifested as a slight decrease in saturated fatty aci ds in cold storage and increase of polyunsaturated fatty acids in most trea tments. Metabolism of fatty acids did not correspond to thiobarbituric acid -reactive substances (products of lipid peroxidation). (C) 2001 Elsevier Sc ience Ltd. All rights reserved.