Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration

Citation
Mj. Bestard et al., Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration, J FOOD ENG, 48(4), 2001, pp. 317-323
Citations number
22
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
48
Issue
4
Year of publication
2001
Pages
317 - 323
Database
ISI
SICI code
0260-8774(200106)48:4<317:EOSTOT>2.0.ZU;2-W
Abstract
Broccoli florets and stems tissues were dehydrated before being stored at d ifferent temperatures, namely 5, 15, 25 and 40 degreesC. During storage, wa ter sorption capacity (WSC) of broccoli samples was measured at different s torage periods through rehydration of broccoli samples at 55 degreesC. WSC values largely depended on both the storage temperature and the storage tim e. Throughout storage, maximum WSC values corresponded to broccoli samples stored at 5 degreesC, whereas minimum WSC values were found for samples sto red at 40 degreesC. The latter samples exhibited a marked decrease in WSC v alues after an initial storage period between 15 and 60 days, in comparison to samples stored at lower temperatures. This corresponded to a significan t degradation of cell wall material (CWM), in particular pectic polysacchar ides. Structural and compositional modifications of CWM detected during tha t initial period of storage could be confirmed using FTIR analysis. (C) 200 1 Elsevier Science Ltd. All rights reserved.