Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study

Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower (W), floret (F), quarterly cut floret (QF) and shredded floret (FS) of broccoli, were stored for 0, 1, 2 and 3 day (s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin (RAA), neoglucobrassicin (NEO), and glucobrassicin (GBC) and accounting for 52.69%, 20.12% and 14.99% of the total GLS (21.92 +/- 0.48) mmol center dot g-1DW, respectively. FS had the sharpest decrease in GLS after three days of storage (6.55 +/- 0.37) mmol center dot g-1DW, while QF had the least (10.16 +/- 0.33) mmol center dot g-1DW. All GLS components decreased over storage, except for 4-methoxyglucobrassicin (4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.

Automated summary

Glucosinolates (GLS) play a crucial role in the flavor, nutrition, and defense of Cruciferous vegetables. Understanding the changes in GLS during postharvest processing is essential for preserving these vegetables.