ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Free amino acids and proline as indices of post-harvest senescence of broccoli.

Leja, M.; Starzynska, A.; Mareczek, A.;

Vegetable Crops Research Bulletin

2001

บทคัดย่อ

In broccoli cv. Lord (grown in Krakow, Poland, in 1999), non-packaged and packaged in commercial polymeric film and stored at high (20 deg C, 3 days) and at low (5 deg C, 10 days) temperature the contents of total amino acids and free proline were determined. The profound increase in free amino acids was observed in broccoli stored at room temperature, especially in non-packaged heads. Storage of broccoli at low temperature also caused significant accumulation of amino acids, however, less distinct than in the case of high temperature treatment. During storage at 20 deg C, a considerable increase in free proline level was noted, more intensive in non-packaged than in packaged broccoli heads. Storage of broccoli at 5 deg C did not bring any significant changes in free proline content.