Chlorophyll Degradation in Boiled Broccoli Florets during Storage in the Light.
نویسندگان
چکیده
منابع مشابه
Involvement of chloroplast peroxidase on chlorophyll degradation in postharvest broccoli 1 florets and its control
متن کامل
Colorless Chlorophyll Catabolites in Senescent Florets of Broccoli (Brassica oleracea var. italica)
Typical postharvest storage of broccoli (Brassica oleracea var. italica) causes degreening of this common vegetable with visible loss of chlorophyll (Chl). As shown here, colorless Chl-catabolites are generated. In fresh extracts of degreening florets of broccoli, three colorless tetrapyrrolic Chl-catabolites accumulated and were detected by high performance liquid chromatography (HPLC): two "n...
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A postharvest treatment with hot air (48 C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 C. The treatment delayed yellowing as evidenced by lower decrease of Hue values during storage. After 21 days of storage, treated broccoli had chlorophyll content approximately 40% higher than controls. The treatment did not affect eith...
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Sulforaphane is a phytochemical that is usually found in cruciferous vegetables and is known to have a depressive effect on gastric cancer. Preliminary investigations showed that the sulforaphane concentration in broccoli (Brassica oleracea var. italica) florets increased under anoxia. Therefore, in the present study, we examined the effect of different atmospheric conditions on the sulforaphan...
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Degradation of chlorophyll in spinach (Spinacia olearacea L. cv. Hybrid 612) appeared to be regulated through the peroxidase-hydrogen peroxide pathway, which opens the porphyrin ring, thus resulting in a colorless compound. This conclusion was arrived at from the analysis of chlorophylls (Chls) and their metabolizes by HPLC and of enzyme activities catalyzing the degradative reactions. Chls dec...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 1999
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.5.35