Production of volatile sulfur compounds by broccoli under anaerobic conditions.
Dan, K.; Nagata, M.; Yamashita, I.; Todoriki, S.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 18 Pages: 39-45 Ref: 11 ref.
1997
บทคัดย่อ
Broccoli heads were sealed in a 0.1 mm-thick polyethylene film and stored at 20 deg C for 4 days. O2 and CO2 concentrations in the package were less than 0.5% and more than 20%, respectively, within 8 h of storage. Undesirable odours developed rapidly under these anaerobic conditions. Ethanol, acetaldehyde, methanethiol and dimethyl disulfide were identified as the volatile compounds in the headspace of the anaerobic package. Volatile sulfur compounds, such a methanethiol and dimethyl disulfide, were the main contributors to an off-odour. No significant changes were observed in C-S lyase activity, a key enzyme in the formation of volatile sulfur compounds, between anaerobic and aerobic broccoli during storage. The electrolyte leakage from anaerobic broccoli increased to a greater extent than that of non-packaged broccoli during storage. In addition, the level of free fatty acids in the microsomal membrane was higher in anaerobic broccoli than in non-packaged broccoli. The results suggest that un
der anaerobic conditions the volatile sulfur compounds are formed by the deterioration of cellular membrane lipids and loss of intracellular compartmentation, allowing the enzyme-substrate reaction to proceed.