The influence of biostimulants on the content of phenolic compounds in broccoli heads during short-term storage at room temperature

Nauka Przyroda Technologie Pub Date : 2018-06-30 DOI:10.17306/J.NPT.00225

A. Kałużewicz, M. Gąsecka, T. Spiżewski

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Abstract

Background. The world literature provides information about the effect of biostimulants on the biological value of broccoli immediately after harvesting, but there is little information how the quality of broccoli heads changes during storage in plants treated with biostimulants during cultivation. Therefore, the aim of this study was to evaluate the influence of an amino acid biostimulant and Ascophyllum nodosum filtrate on the content of phenolic compounds in broccoli heads – in fresh vegetables and in the ones stored for three days at room temperature. Material and methods. The study was carried out on one broccoli cultivar: ‘Tiburon’. There were plants treated with the amino acid biostimulant, plants treated with Ascophyllum nodosum filtrate + amino acids, as well as control plants which were not treated with biostimulants. After harvesting the heads were stored at room temperature (24°C, 65% RH) for 1, 2 and 3 days. The contents of total phenols, caffeic, ferulic and sinapic acids, as well as the contents of quercetin and kaempferol were measured in fresh broccoli heads and after each day of storage. Results. The biostimulants enhanced the total phenolic content and the amount of caffeic and ferulic acids in fresh broccoli heads only in the first year of the experiment. However, the content of kaempferol increased in both years of the experiment. The biostimulants considerably affected the total phenolic content, the amount of quercetin as well as the amounts of ferulic and sinapic acids after the second or third day of storage, but only in the first or second year of the experiment. Conclusions. The biostimulants increased the content of phenolic compounds, but this effect was different in both years of the experiment. The total phenolic content and phenolic acids content increased with the length of storage. Kałużewicz, A., Gąsecka, M., Spiżewski, T. (2018). The influence of biostimulants on the content of phenolic compounds in broccoli heads during short-term storage at room temperature. Nauka Przyr. Technol., 12, 2, 131– 141. http://dx.doi.org/10.17306/J.NPT.00225 132

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生物刺激剂对西兰花常温短期贮藏中酚类化合物含量的影响

背景。世界文献提供了关于生物刺激素在收获后立即对西兰花生物学价值产生影响的信息，但很少有关于在种植过程中使用生物刺激素的植物在储存过程中花椰菜头部质量变化的信息。因此，本研究的目的是评价氨基酸生物刺激剂和芦笋滤液对新鲜蔬菜和室温保存3天的西兰花中酚类化合物含量的影响。材料和方法。这项研究是在一种西兰花品种“蒂布隆”上进行的。用氨基酸生物刺激剂处理的植物，用藤蔓滤液+氨基酸处理的植物，以及未用生物刺激剂处理的对照植物。收获后，在室温(24℃，65% RH)下保存1、2和3天。测定了新鲜西兰花头和贮存1 d后总酚、咖啡酸、阿魏酸和辛酸的含量，以及槲皮素和山奈酚的含量。结果。生物刺激剂仅在试验第一年提高了新鲜西兰花头中总酚含量以及咖啡酸和阿魏酸的含量。然而，山奈酚的含量在实验的两年中都有所增加。生物刺激剂对总酚含量、槲皮素含量以及阿魏酸和辛酸含量的影响在贮藏的第2天或第3天后显著，但仅在试验的第1年或第2年。结论。生物刺激剂增加了酚类化合物的含量，但这种效果在两年内的实验中是不同的。总酚含量和酚酸含量随贮藏时间的延长而增加。Kałużewicz, A.， Gąsecka, M.， Spiżewski, T.(2018)。生物刺激剂对西兰花常温短期贮藏中酚类化合物含量的影响。Nauka Przyr。抛光工艺。， 12, 2, 131 - 141。132年http://dx.doi.org/10.17306/J.NPT.00225

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Nauka Przyroda Technologie

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