Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time
Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time
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DOI：
10.1016/j.scienta.2016.10.021
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发表时间：
2016-12-14
影响因子：
4.3
通讯作者：
Elia, Antonio
中科院分区：
文献类型：
--
作者：
Conversa, Giulia;Bonasia, Anna;Elia, Antonio
本研究旨在评价常规和有机耕作方式对即食Riccia di San Marzano‘和’Cima grande' Cima di rapa基因型在收获（T-0）、冷藏7 （T-7）和14 (T-14) d后的生物物理、生理和某些营养方面的影响。收获时，与常规种植的产品相比，有机产品具有更好的整体外观，更高的叶绿素和β -胡萝卜素浓度和更低的硫代葡萄糖苷水平。在储存期间，有机产品的减重较低，可能是由于呼吸活动减少，特别是在“Riccia di San Marzano”中。在较短的储存时间内，有机芽的低呼吸速率可能与更好的保色有关，但在14天后，它们表现出更明显的视觉质量下降，特别是异味的发展。这些差异可能与有机栽培系统下植物营养氮硫比较高有关。维生素C、抗坏血酸、脱氢抗坏血酸和黄酮醇浓度以及组织电解质泄漏均受贮藏时间的影响，而不受培养制度的影响。维生素C浓度在T-0-T-7期间显著降低，而黄酮醇浓度在贮藏期间逐渐增加1.5倍，从而导致产品的总抗氧化能力增强。与“Cima grande”相比，“Riccia di San Marzano”的抗氧化化合物含量更高，在有机栽培系统下，硝酸盐含量也更高。储藏后的‘Riccia di San Marzano’的硝酸盐浓度降低，抗氧化活性增强。有机耕作方式下，收获时和贮藏7 d后的果皮视觉质量均有改善，贮藏14 d后果皮异味明显增多。栽培系统的选择似乎并没有改变原料或加工产品的抗氧化特性。(C) 2016 Elsevier B.V.版权所有
The objective of this research was to evaluate the effect of the conventional and organic farming on the bio-physical, physiological and some nutritional aspects of ready-to-use Riccia di San Marzano' and 'Cima grande' cima di rapa genotypes, at harvest (T-0) and after 7 (T-7) and 14 (T-14) days of cold storage. At harvest, the organic product-had better overall appearance, higher chlorophyll and beta-carotene concentrations and lower glucosinolate levels compared with the conventionally grown product. During the storage period the weight loss was lower in the organic product likely due to reduced respiration activity, particularly in 'Riccia di San Marzano'. The lower respiratory rate of the organic sprouts could had been involved in a better color retention during the shorter storage time, however after 14 days they showed a sharper loss of visual quality and, in particular, the development of off-odors. These differences were probably due to a higher N:S ratio in plant nutrition under the organic cultivation system.Vitamin C, ascorbic acid, dehydroascorbic acid and flavonol concentrations as well as tissue electrolyte leakage were all affected by the storage time and not by cultivation systems. Vitamin C concentration dramatically slowed down during the T-0-T-7 period, while flavonols progressively increased by 1.5 times during storage, thus leading to an enhancement of total antioxidant capacity of the product. 'Riccia di San Marzano' compared to 'Cima grande' was richer in antioxidant compounds and, under organic cultivation system, also in nitrates. Stored 'Riccia di San Marzano' showed a decrease in nitrate concentration and an increase in antioxidant activity.With the organic farming, circa di rapa visual quality resulted improved both at harvest and after 7 days of storage, while after 14 days a high development of off-odors occurred. The choice of cultivation system seems not to have modified the antioxidant proprieties of raw or processed product. (C) 2016 Elsevier B.V. All rights reserved.