Efecto del jugo de brócoli y cambios químicos en la inhibición de Alternaria en arúgula mínimamente procesada* Effect of broccoli juice and chemical changes in the inhibition of Alternaria in minimally processed arugula

Broccoli is a species of the Brassica family, which has lots of glucosinolates which have antifungal properties and have been tested in vitro against different fungi. In this study the effect of broccoli juice (GLs) in vitro and live in the inhibition of Alternaria and preservation of the quality of arugula tested. For testing in vitro, we used culture in a medium potato dextrose agar (PDA) and concentrations of 0.15 was used, 0.11, 0.07, 0.04, 0.01 and 0 µg/µl of broccoli juice to evaluate its effect on the germination of spores of Alternaria alternata. The postharvest stored physiology was evaluated at 0.4 °C and room temperature for 15 days after inoculation with spores of Alternaria (1x10 6 ). The treatments were: 2.98 µg mL -1 of GLs + inoculum, 1.49 µg mL -1 of GLs + inoculum, with spores of Alternaria solution and the control. Every third day, the severity of the damage was evaluated by fungus. The variables measured were vitamin C, antioxidant capacity and phenolics. The results showed that, the lowest concentration of broccoli juice in vitro for 100% inhibition was 0.07 µg/µl, on live the concentration of 2.98 µg mL -1 and a temperature of 0 °C were the parameters retained quality and condition to storage. So, it is concluded that broccoli juice (GLs) can be used to control postharvest Alternaria.