Nauka Przyroda Technologie

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2018 volume 12 issue 2, 130-141 http://dx.doi.org/10.17306/J.NPT.00225
Alina Kałużewicz, Monika Gąsecka, Tomasz Spiżewski
The influence of biostimulants on the content of phenolic compounds in broccoli heads during short-term storage at room temperature
Summary.

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.

Key words: Brassica oleracea var. italica, amino acids, Ascophyllum nodosum
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom12/zeszyt2/art_11.pdf

http://dx.doi.org/10.17306/J.NPT.00225

For citation:

MLA Kałużewicz, Alina, et al. "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 (2018): 130-141. http://dx.doi.org/10.17306/J.NPT.00225
APA Alina Kałużewicz1, Monika Gąsecka2, Tomasz Spiżewski1 (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), 130-141 http://dx.doi.org/10.17306/J.NPT.00225
ISO 690 KAłUżEWICZ, Alina, GąSECKA, Monika, SPIżEWSKI, Tomasz. The influence of biostimulants on the content of phenolic compounds in broccoli heads during short-term storage at room temperature. Nauka Przyr. Technol., 2018, 12.2: 130-141. http://dx.doi.org/10.17306/J.NPT.00225
Corresponding address:
Alina Kałużewicz
Katedra Warzywnictwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Dąbrowskie?go 159
60-594 Poznań
Poland
e-mail: alina.kaluzewicz@up.poznan.pl
Accepted for print: 30.11.-0001