{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T18:28:13Z","timestamp":1790447293432,"version":"4.1.0"},"reference-count":37,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2024,11,4]],"date-time":"2024-11-04T00:00:00Z","timestamp":1730678400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKROUND<\/jats:title>\n                    <jats:p>The present investigation aimed to enhance the postharvest shelf\u2010life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post\u2010impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low\u2010density polyethylene pouches and shrink\u2010wrap film) and stored at two temperatures (5 and 25\u2009\u00b0C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post\u2010impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Results showed that impregnated broccoli florets exhibited significantly (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf\u2010life of broccoli florets stored at 25\u2009\u00b0C was assessed as 4 and 3\u2009days for impregnated and control samples, respectively; whereas the samples stored at 5\u2009\u00b0C had a shelf\u2010life of 12\u2009days for impregnated samples and 5\u2009days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf\u2010life of broccoli.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf\u2010life of the product. \u00a9 2024 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.14001","type":"journal-article","created":{"date-parts":[[2024,11,4]],"date-time":"2024-11-04T05:40:01Z","timestamp":1730698801000},"page":"2309-2319","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Enhancing shelf\u2010life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid"],"prefix":"10.1002","volume":"105","author":[{"given":"Aseeya","family":"Wahid","sequence":"first","affiliation":[{"name":"Indian Agricultural Research Institute  New Delhi India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saroj Kumar","family":"Giri","sequence":"additional","affiliation":[{"name":"Agricultural Structures and Process Engineering Division ICAR\u2010National Institute of Secondary Agriculture  Ranchi India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adinath","family":"Kate","sequence":"additional","affiliation":[{"name":"Agro Produce Processing Division Central Institute of Agricultural Engineering  Bhopal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4791-8682","authenticated-orcid":false,"family":"Lalita","sequence":"additional","affiliation":[{"name":"Sher\u2010e\u2010Kashmir University of Agricultural Sciences and Technology of Jammu  Jammu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Priyanka","family":"Sakare","sequence":"additional","affiliation":[{"name":"Agricultural Structures and Process Engineering Division ICAR\u2010National Institute of Secondary Agriculture  Ranchi India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jashandeep","family":"Singh","sequence":"additional","affiliation":[{"name":"Food Technology, Faculty of Agriculture Guru Kashi University  Bathinda India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,11,4]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.06.021"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phrs.2007.01.012"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ctrv.2010.01.002"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013211433073"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2017.02.003"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms150916577"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-022-09312-4"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2006.11.027"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781351046312"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-023-05913-x"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2837"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2015.10.004"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127981"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-014-0420-2"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13615"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(82)90162-2"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.01.048"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00350754"},{"key":"e_1_2_10_20_1","first-page":"4383","article-title":"Free radical scavenging activity, phenolic","volume":"26","author":"Erken O","year":"2017","journal-title":"Fresen Environ Bull"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076-6879(99)99017-1"},{"key":"e_1_2_10_22_1","first-page":"167","volume-title":"Industrial and Environmental Applications. 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