Does the use of ozonized water influence the chemical characteristics of organic cabbage (Brassica oleracea var. capitata)?

dc.contributor.authorSilva, Josiane Pereira da [UNESP]
dc.contributor.authorCosta, Sergio Marques [UNESP]
dc.contributor.authorOliveira, Luciana Manoel de
dc.contributor.authorVieira, Marizete Cavalcante de Souza [UNESP]
dc.contributor.authorVianello, Fabio
dc.contributor.authorLima, Giuseppina Pace Pereira [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto Federal de Educação, Ciência e Tecnologia (IFSP)
dc.contributor.institutionUniversity of Padua
dc.description.abstractThe aim of this study was to assess the influence of different cultivation procedures (conventional and organic), different sanitizers (ozone and chlorine) during the postharvest storage of cabbages hybrid Fuyutoyo (Brassica oleracea var. capitata). The cabbage plants were purchased directly from producers. At the end of the cropping cycle, which occurred 120 days after sowing, crop harvesting was carried out and the plants were immediately sanitized with water, chlorine and ozone. After cleansing, the cabbage plants were stored in a cooling chamber at 5 °C between 12 and 20 days. To predict the effect of commercialization, the cabbage head were removed between 12 and 20 days from the cooling chamber, one part was analyzed and the rest maintained in a local temperature (22±2 °C) for 4 days. The biochemical analysis of the following were determined: total phenols, total flavonoids, vitamin C, total chlorophyll, nitrate, polyamines and antioxidant activity after 0, 12 and 20 days storage and 4 days at room temperature (12+4 and 20+4 days of storage), for market analysis. The biochemical analyses showed no statistical differences between conventional and organic cabbages. Thus, the consumption of organic or conventional cabbage provide the same content of antioxidant compounds analyzed and the sanitizing procedure (ozonated water ) did not modify the antioxidant capacity of the plant.en
dc.description.affiliationUniversity of Padua, Department of Comparative Biomedicine and Food Science
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Química e Bioquímica, Instituto de Biociências de Botucatu
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdFAPESP: 2011/16291-9
dc.description.sponsorshipIdCNPq: 478375/2010-7
dc.description.sponsorshipIdCNPq: 304095/2009-5
dc.description.sponsorshipIdCAPES: 2057/2009
dc.identifier.citationJournal of Food Science and Technology, v. 52, n. 11, p. 7026-7036, 2015.
dc.relation.ispartofJournal of Food Science and Technology
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectCultivation methoden
dc.titleDoes the use of ozonized water influence the chemical characteristics of organic cabbage (Brassica oleracea var. capitata)?en
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt
unesp.departmentQuímica e Bioquímicapt