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<p>Deterioration of vegetable texture owing to tissue softening by freeze-thawing is a critical issue. In this study, boron, which cross-links with the rhamnogalacturonan-II domain of pectin and provides tissue stability, was applied to broccoli to assess its potential for inhibiting tissue softening in frozen broccoli. Breaking stress, boron content, pectin and hemicellulose properties, and the microstructure of frozen-thawed broccoli were evaluated. Spring broccoli maintained firmness above 400&#xa0;kPa regardless of boron application. Consistent cell wall properties and intact microstructure after freeze-thawing supported this observation. Conversely, winter broccoli experiencing average temperatures above 12&#xa0;°C at harvest showed increased firmness with boron (from approximately 300&#xa0;kPa to over 400&#xa0;kPa). Boron application to winter broccoli resulted in a decrease in water-soluble pectin (WSP) that is associated with textural changes of fruit and vegetables. Late winter broccoli also exhibited reduced WSP and improved firmness after blanching (317&#xa0;kPa to 466&#xa0;kPa) but underwent severe softening after freeze-thawing (&lt; 50&#xa0;kPa), with tissue breakdown. Therefore, pectin alone is not responsible for the pronounced softening of frozen-thawed broccoli harvested in the cold season. This study indicates that boron application may be effective in preventing softening of winter broccoli owing to freeze-thawing. However, the effect of boron application on the firmness of frozen-thawed broccoli varies seasonally, indicating that appropriate application timing is essential to achieve optimal effectiveness.</p>

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Effect of Boron Application on Firmness and Cell Wall Properties of Frozen Broccoli at Different Harvest Seasons

  • 期刊论文

  • 发表日期：

    2026年1月8日

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  • Namiko Nishida,
  • Yasumasa Ando,
  • Megumu Takahashi,
  • Manato Ohishi,
  • Tomoko Hashimoto,
  • Yuji Takemura,
  • Chotika Viriyarattanasak

摘要

Deterioration of vegetable texture owing to tissue softening by freeze-thawing is a critical issue. In this study, boron, which cross-links with the rhamnogalacturonan-II domain of pectin and provides tissue stability, was applied to broccoli to assess its potential for inhibiting tissue softening in frozen broccoli. Breaking stress, boron content, pectin and hemicellulose properties, and the microstructure of frozen-thawed broccoli were evaluated. Spring broccoli maintained firmness above 400 kPa regardless of boron application. Consistent cell wall properties and intact microstructure after freeze-thawing supported this observation. Conversely, winter broccoli experiencing average temperatures above 12 °C at harvest showed increased firmness with boron (from approximately 300 kPa to over 400 kPa). Boron application to winter broccoli resulted in a decrease in water-soluble pectin (WSP) that is associated with textural changes of fruit and vegetables. Late winter broccoli also exhibited reduced WSP and improved firmness after blanching (317 kPa to 466 kPa) but underwent severe softening after freeze-thawing (< 50 kPa), with tissue breakdown. Therefore, pectin alone is not responsible for the pronounced softening of frozen-thawed broccoli harvested in the cold season. This study indicates that boron application may be effective in preventing softening of winter broccoli owing to freeze-thawing. However, the effect of boron application on the firmness of frozen-thawed broccoli varies seasonally, indicating that appropriate application timing is essential to achieve optimal effectiveness.