บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Senescence of broccoli buds is related to changes in lipid peroxidation.

Zhuang Hong; Hildebrand, D. F.; Barth, M. M.;

Journal of Agricultural and Food Chemistry Year: 1995 Vol: 43 Issue: 10 Pages: 2585-2591 Ref: 44 ref.

1995

บทคัดย่อ

Senescence of broccoli buds is related to changes in lipid peroxidation.

 

Chlorophyll (Chl), total soluble protein, lipoxygenase (LOX), activity, C18 polyunsaturated fatty acids (PUFA), C18 PUFA hydroperoxides and total fatty acids declined and thiobarbituric acid-reactive substances (TBA-RS) increased in senescing broccoli cv. Iron Duke flower buds during postharvest storage of florets at 5 deg C for over 96 h. Non-packaged samples suffered significantly greater moisture loss and had lower Chl, soluble protein and PUFA contents, lower LOX activities and greater TBA-RS contents than those in polymeric film packs (modified atmosphere packaging) and those stored under automatic misting. Further analysis of the data showed that a correlation existed between deterioration indices and lipid peroxidation (LP) parameters and that the changes in LP indices preceded Chl losses in senescing buds. These results indicate a relationship between changes in LP and broccoli bud senescence.