Abstract
SummaryBroccoli is a horticultural product with a high nutritional value that can be consumed fresh but also minimally processed. However, broccoli is highly perishable since it develops a senescence quickly that deteriorates commercial and nutritional quality of the product. In this work we analysed the effect of a combination of UV‐C and heat treatment on quality and senescence of fresh‐cut broccoli florets stored at 0 °C. Combined treatment delayed yellowing as evidenced by higher Hue values and lower chlorophyll degradation. The treatment diminished respiratory activity indicating higher tissue integrity. Treated samples showed higher phenolic content and antioxidant capacity. On day 21 of storage, treated samples had higher levels of total sugars, and total proteins. The results suggest that a combined treatment with heat and UV‐C may reduce senescence, tissue damage and helps to maintain a better quality of the product during storage at 0 °C.
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