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Transactions of Tianjin University 2018年第4期24卷 318-325页

作者： Huimin Guo Yinhuan Chen Jincai Li School of Chemical Engineering and Technology Tianjin University

In this study,we investigated the effects of 6-benzylaminopurine(6-BA)–calcium chloride(CaCl_2)–salicylic acid(SA) treatment on the yellowing and reactive oxygen metabolism of harvested broccoli heads. We dipped fresh broccoli heads in a compound solution(0.6 mmol/L 6-BA + 40 mmol/L CaCl_2 + 3 mmol/L SA) for 5 min and then stored them at 23 °C for 4 days. The results showed that the 6-BA–CaCl_2 –SA postharvest treatment effectively retarded the increase in color values(e.g.,variations from black to white,from green to red,and from blue to yellow) and the decline in chlorophyll content of the broccoli heads. Compared with the control broccoli,the rate of superoxide anion radical(O_2^( ·-)) production and the hydrogen peroxide(H_2O_2) content were lowered by the treatment. We also found significant diff erences in the activities of superoxide dismutase(SOD),catalase(CAT) and peroxidase(POD) in the treated broccoli. Based on these results,we consider 6-BA–CaCl_2 –SA to inhibit the accumulation of reactive oxygen,delay the degradation of chlorophyll,and prolong the shelf life of broccoli heads at 23 °C.

关键词： broccoli Chlorophyll degradation Reactive oxygen species Antioxidant enzyme

Sulforaphane-rich broccoli sprout extract improves hepatic abnormalities in male subjects

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World Journal of Gastroenterology 2015年第43期21卷 12457-12467页

作者： Masahiro Kikuchi Yusuke Ushida Hirokazu Shiozawa Rumiko Umeda Kota Tsuruya Yudai Aoki Hiroyuki Suganuma Yasuhiro Nishizaki Digestive and Liver Disease Center Tokai University Tokyo Hospital Research and Development Division Kagome Co.Ltd. Department of Clinical Health Science Tokai University Tokyo Hospital

AIM: To evaluate effects of dietary supplementation of sulforaphane(SF)-rich broccoli sprout(BS) extract on hepatic abnormalities in Japanese male ***: In a randomized,placebo-controlled,double blind trial,male participants with fatty liver received either BS capsules containing glucoraphanin [GR; a precursor of SF(n = 24)] or placebo(n = 28) for 2 mo. Liver function markers,serum levels of aspartate and alanine aminotransferases(AST and ALT,respectively) and γ-glutamyl transpeptidase(γ-GTP) and an oxidative stress marker,urinary levels of 8-hydroxydeoxyguanosine(8-OHd G),were measured and compared in participants before and after the trial period. In an animal model,chronic liver failure was induced in Sprague-Dawley rats by successive intraperitoneal injection with N-nitrosodimethylamine(NDMA) for 4 wk. Concomitantly,rats received AIN-76 diets supplemented with or without BS extract. Thereafter,rats were sacrificed,and their sera and livers were collected to measure serum liver function markers and hepatic levels of thiobarbituric acid reactive substances(TBARS) levels and hepatic glutathione S-transferase(GST) activity,a prototypical phase 2 antioxidant ***: Dietary supplementation with BS extract containing SF precursor GR for 2 mo significantly decreased serum levels of liver function markers,ALT [median(interquartile range),before: 54.0(34.5-79.0) vs after supplementation: 48.5(33.3-65.3) IU/L,P < 0.05] and γ-GTP [before: 51.5(40.8-91.3) vs after: 50.0(37.8-85.3) IU/L,P < 0.05],as well as the alkali phosphatase activity. Placebo showed no significant effects on the markers. The urinary level of 8-OHd G,an established oxidative stress marker,was significantly reduced in participants who had received BS capsules but not the placebo [before: 6.66(5.51-9.03) vs after: 5.49(4.89-6.66) ng/mg-creatinine,P < 0.05]. The reduction of urinary 8-OHd G was significantly correlated with decreased levels of both ALT and γ-GTP [?8-OHd G and ?ALT: S

关键词： Sulforaphane Glucoraphanin broccoli sprout Nrf2 He

Comparison of different cooling methods for extending shelf life of postharvest broccoli

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International Journal of Agricultural and Biological Engineering 2016年第6期9卷 178-185页

作者： Ding Tian Liu Fen Ling Jiangang Kang Mengli Yu Jingfen Ye Xingqian Liu DongHong Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhouZhejiang 310058China Ningbo Academy of Agricultural Sciences NingboZhejiang 315040China

This study aimed to investigate and compare the effects of vacuum cooling,cooling water and cold room methods on the shelf life of *** experiments were divided into four groups:vacuum cooling(A),ice-water cooling(B),cold room cooling(C)and *** cooling rate and changes of weight loss,respiratory rate,chlorophyll,vitamin C,reducing sugar content and sensory properties were measured at intervals of five *** results indicated that vacuum cooling was the most effective method for extending the shelf life of postharvest broccoli in terms of cooling rate,respiration rate,chlorophyll,vitamin C,reducing sugar and sensory ***,spraying the broccoli with water during the vacuum cooling process resulted in a significant reduction in weight compared with the other two cooling methods and did not reduce the quality of the ***,vacuum cooling treatment can be applied to broccoli after harvest in the field to maintain quality during transportation and ***,the application of water spraying during vacuum cooling can considerably reduce the negative influence caused by vacuum cooling.

关键词： vacuum cooling broccoli shelf life water spraying postharvest

Advance in yellowing mechanism and the regulation technology of post-harvested broccoli

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Food Quality and Safety 2020年第3期4卷 107-113页

作者： Feng Luo Huixin Fang Baodong Wei Shunchang Cheng Qian Zhou Xin Zhou Xuan Zhang Yingbo Zhao Shujuan Ji Department of Food Science Shenyang Agricultural UniversityShenyangChina Department of Food Science and Engineering Jinzhou Medical UniversityJinzhouChina

Yellowing is one of the main problems of quality deterioration in the storage,transportation,and sales of post-harvested broccoli,which seriously affects the commodity value of ***,it is of significance to understand the mechanism of the process and develop effective regulation *** this review,we expounded the changes in the appearance of the flower ball,bud morphology,and calyx cell structure,as well as endogenous pigment metabolism,accompanying the yellowing process of *** addition,recent research on the molecular mechanism of yellowing was summarized from the aspects of transcriptome analysis and transcription ***,the progress on the control technology of broccoli yellowing was reviewed.

关键词： broccoli yellowing pigment metabolism transcriptome transcription factor

Design and experimental study of the end-effector for broccoli harvesting

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International Journal of Agricultural and Biological Engineering 2024年第1期17卷 137-144页

作者： Xiong Zhao Gangji Xu Pengfei Zhang Gaohong Yu Yadan Xu Faculty of Mechanical Engineering Zhejiang Sci-Tech UniversityHangzhou 310018China Key Laboratory of Transplanting Equipment and Technology of Zhejiang Province Hangzhou 310018China Hangzhou vocational&Technical College Hangzhou 310018China

The end-effector is an important part of the broccoli harvesting *** at the physical characteristics of a large broccoli head and thick stem,a spherical cutting tool broccoli harvesting end-effector was designed in this ***,the physical characteristics of broccoli were tested,and physical parameters such as the broccoli head diameter and stem diameter of broccoli were *** maximum cutting force of broccoli stems under different cutting angles was ***,according to the physical characteristics and harvesting process of broccoli,the end-effector was designed,and the mathematical model of kinematics and dynamics was *** on the results of dynamic analysis,the end-effector rod was optimized,and the unilateral width of the slider was 40 mm,the length of the connecting rod was 120 mm,and the length of the crank was 42 *** mechanism needed an external driving force of 140.54 N to cut the broccoli ***,a 32 mm cylinder with a load rate of 50%was selected as the power ***,the feasibility of the broccoli harvesting end-effector was verified by the harvesting *** showed that the overall harvesting success rate of the end-effector is 93.3%,and the smoothness rate of the stem section is 83.3%.The harvesting performance of the broccoli end-effector was *** lays a foundation for agricultural robots to harvest broccoli.

关键词： harvesting robot broccoli end-effector dynamic analysis mechanism optimization

Antioxidant Activity of Isothiocyanate Extracts from broccoli

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Chinese Journal of Chemical Engineering 2010年第2期18卷 312-321页

作者：袁海娜姚善泾尤玉如肖功年尤琦 Department of Chemical and Biological Engineering Zhejiang University Hangzhou 310027 China School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou 310023 China Department of Food Science and Human Nutrition Clemson University Clemson SC 29634 United States

Isothiocyanates(ITCs) extracts were prepared from fresh *** antioxidant properties were evaluated by using the in vitro bioassays,including superoxide anion radical( 2 O·-) ,hydroxyl radical(HO·-) and 2,2-diphenyl-1-picrylhydracyl(DPPH·) radical-scavenging methods,lipid peroxidation assay,and reducing power *** ITCs extracts exhibited significant dose-dependent antioxidant activities(Pbroccoli can be developed into a promising food additive for healthy food.

关键词： antioxidant activity isothiocyanates broccoli sulforaphane

Effect of Hot Water Treatment on Postharvest Shelf Life and Quality of broccoli

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Agricultural Sciences in China 2003年第4期2卷 469-472页

作者： WU Ping and LI WuBeijing Vegetable Research Center, Beijing 100089 , P. R. China Beijing Vegetable Research Center Beijing 100089 P. R. China

broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃. Heat injury occurred when treatment was higher than 46℃in some varieties. broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelf life after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behavior of the broccoli was also changed.

关键词： broccoli Hot water treatment Storage Respiration

<i>In vitro</i>Bile Acid Binding of Mustard Greens, Kale, broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation

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Food and Nutrition Sciences 2012年第7期3卷 951-958页

作者： Talwinder S. Kahlon Rebecca R. Milczarek Mei-Chin M. Chiu Western Regional Research Center United States Department of Agriculture - Agricultural Research Service 800 Buchanan St Albany CA 94710

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. Steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.

关键词： In vitro Bile Acid Binding Mustard Greens Kale broccoli Cabbage Green Bell Pepper and Collard Greens Sautéing Steaming Boiling

Purification of a Sinapine-Glucoraphanin Salt from broccoli Seeds

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American Journal of Plant Sciences 2010年第2期1卷 113-118页

作者： Mark A. Berhow Karl Vermillion Gulab N. Jham Brent Tisserat Steven F. Vaughn United States Department of Agriculture Agricultural Research Service National Center for Agricultural Utilization Research Functional Foods Research Universidade Federal de Viçosa Departamento de Fitopatologia

A sinapine (sinapoylcholine)-glucoraphanin salt has been isolated from broccoli seeds and characterized by NMR and mass spectrometry. This salt extraction method can be used to purify glucoraphanin free from contamina... 详细信息

关键词： broccoli Brassica Glucoraphanin Sinapine Glucosinolate Salt

Comparative Study on Biological and Commercial Characteristics of Multiple Varieties of broccoli(Brassica oleracea *** Plenck)and Vegetable Soybean(Glycine max(L.)Merr.)

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Agricultural Biotechnology 2023年第2期12卷 28-31,37页

作者： Peng WANG Shengqun JIAO Hongjie TANG Yanxue DANG Qingfu DU Jihui LI Bushuai ZHONG Bingguo SONG Linyi Academy of Agricultural Sciences Linyi 276012China Shandong Qingguo Food Co. Ltd.Linyi 276300China

[Objectives]This study was conducted to select vegetable soybean varieties(Glycine max(L.)Merr.)that are suitable for local cultivation and meet export requirements.[Methods]Through continuous years of comparative experiments on broccoli and vegetable soybean varieties,detailed biological characteristic and economic quality data of multiple varieties were obtained.[Results]Vegetable soybean variety Taiwan 75-3 had very prominent early-maturing trait,the highest quality(qualification rate),and higher yield than the control check(CK);and the early-maturing trait of vegetable soybean variety Kaohsiung 9 was also prominent,and its yield was higher than that of the *** could be promoted as the main vegetable soybean varieties for spring open field cultivation in this *** the tested broccoli varieties,Lake had a higher yield,and was relatively tolerant to *** had an early harvest period,and was planted as an early autumn variety in this *** Youxiu showed the highest yield,good quality,cold resistance,and strong adaptability,making it suitable for planting as a late autumn variety in this region.[Conclusions]This study provides technical guidance for the cultivation of local broccoli and vegetable soybean.

关键词： Vegetable soybeans broccoli Biological characteristic Commercial character