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Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes
dc.contributor.author | Acosta Motos, José Ramón | |
dc.contributor.author | Alonso Salinas, Ramiro | |
dc.contributor.author | López Miranda, Santiago | |
dc.contributor.author | González Baidez, Ana | |
dc.contributor.author | Pérez López, Antonio José | |
dc.contributor.author | Noguera Artiaga, Luis | |
dc.contributor.author | Núñez Delicado, Estrella | |
dc.contributor.author | Carbonell Barrachina, Ángel Antonio | |
dc.date.accessioned | 2024-09-04T11:09:49Z | |
dc.date.available | 2024-09-04T11:09:49Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | Alonso-Salinas, R.; López-Miranda, S.; González-Báidez, A.; Pérez-López, A.J.; Noguera-Artiaga, L.; Núñez-Delicado, E.; Carbonell- Barrachina, Á.; Acosta-Motos, J.R. Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes. Foods 2023, 12, 2418. | es |
dc.identifier.uri | http://hdl.handle.net/10952/8160 | |
dc.description.abstract | This study introduces an effective solution to enhance the postharvest preservation of broccoli, a vegetable highly sensitive to ethylene, a hormone produced by climacteric fruits such as tomatoes. The proposed method involves a triple combination of ethylene elimination techniques: potassium permanganate (KMnO4) filters combined with ultraviolet radiation (UV-C) and titanium oxide (TiO2), along with a continuous airflow to facilitate contact between ethylene and these oxidizing agents. The effectiveness of this approach was evaluated using various analytical techniques, including measurements of weight, soluble solids content, total acidity, maturity index, color, chlorophyll, total phenolic compounds, and sensory analysis conducted by experts. The results demonstrated a significant improvement in the physicochemical quality of postharvest broccoli when treated with the complete system. Notably, broccoli subjected to this innovative method exhibited enhanced organoleptic quality, with heightened flavors and aromas associated with fresh green produce. The implementation of this novel technique holds great potential for the food industry as it reduces postharvest losses, extends the shelf life of broccoli, and ultimately enhances product quality while minimizing waste. The successful development and implementation of this new technique can significantly improve the sustainability of the food industry while ensuring the provision of high-quality food to consumers. | es |
dc.description.abstract | Este estudio presenta una solución efectiva para mejorar la conservación postcosecha del brócoli, un vegetal altamente sensible al etileno, una hormona producida por frutas climatéricas como los tomates. El método propuesto involucra una combinación triple de técnicas de eliminación de etileno: filtros de permanganato de potasio (KMnO4) combinados con radiación ultravioleta (UV-C) y óxido de titanio (TiO2), junto con un flujo de aire continuo para facilitar el contacto entre el etileno y estos agentes oxidantes. La efectividad de este enfoque se evaluó utilizando varias técnicas analíticas, incluyendo mediciones de peso, contenido de sólidos solubles, acidez total, índice de madurez, color, clorofila, compuestos fenólicos totales y un análisis sensorial realizado por expertos. Los resultados demostraron una mejora significativa en la calidad fisicoquímica del brócoli postcosecha cuando se trató con el sistema completo. Es notable que el brócoli sometido a este método innovador mostró una mayor calidad organoléptica, con sabores y aromas más intensos asociados con productos frescos y verdes. La implementación de esta nueva técnica tiene un gran potencial para la industria alimentaria, ya que reduce las pérdidas postcosecha, extiende la vida útil del brócoli y, en última instancia, mejora la calidad del producto mientras minimiza el desperdicio. El desarrollo y la implementación exitosos de esta nueva técnica pueden mejorar significativamente la sostenibilidad de la industria alimentaria, asegurando la provisión de alimentos de alta calidad a los consumidores. | es |
dc.language.iso | en | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Brassica oleracea var. Italica | es |
dc.subject | Climacteric fruit | es |
dc.subject | Ethylene scavengers | es |
dc.subject | Solanum lycopersicum L. | es |
dc.subject | Susceptible vegetable | es |
dc.title | Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes | es |
dc.type | article | es |
dc.rights.accessRights | openAccess | es |
dc.journal.title | Foods | es |
dc.volume.number | 12 | es |
dc.issue.number | 2418 | es |
dc.description.discipline | Agricultura y Veterinaria | es |
dc.description.discipline | Ciencias Ambientales | es |
dc.description.discipline | Ciencias de la Alimentación | es |
dc.identifier.doi | 10.3390/foods12122418 | es |