Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservation methods (e.g. freezing and canning), which usually involve blanching. Cooking, blanching, freezing and canning alter the physical and chemical characteristics of Brassica, and only some of the changes are desirable. We have reviewed the results of a large number of studies that assessed the effects of different treatments and storage conditions on various quality parameters in Brassica. These effects are important in relation to nutritional value, health benefits and attractiveness of the vegetables. The findings vary considerably for each bioactive component, depending on the treatments, conditions and matrices. Optimization of processing and storage conditions is, therefore, important to maximize the intake of beneficial compounds contained in Brassica spp.
Keywords: Bioactive compounds; Blanching; Brassica spp.; Canning; Cooking; Frozen storage; Sensory properties.
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