ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of heat treatment on chlorophyll degrading enzymes in stored broccoli (Brassica oleracea L.).

Funamoto, Y., Yamauchi, N., Shigenaga, T. and Shigyo, M.

Postharvest Biology and Technology. Volume 24, Issue 2, March 2002, Pages 163-170.

2002

บทคัดย่อ

Effects of heat treatment on chlorophyll (Chl) degrading enzyme activities in stored broccoli (Brassica oleracea L.) were determined. Chl contents of broccoli treated at 50 deg C for 1 h or without heat treatment (control) decreased after 4 days of storage at 15 deg C, whereas the contents of broccoli treated at 50 deg C for 2 h showed almost no change after 4 days of storage at 15 deg C. Chlorophyllase activity of broccoli heat-treated for 1 or 2 h decreased during storage before the occurrence of yellowing, while the activity of the control showed a slight decrease on day 4. Chl oxidase activity of broccoli heat-treated for 2 h remained unchanged. Chl degrading peroxidase activity in the control markedly increased after 6 days of storage at 15 deg C, but an increase in the activities in broccoli treated at 50 deg C, especially for 2 h, was suppressed. Six anionic and two cationic isoperoxidases were detected in broccoli on day 0. One of the isoperoxidases, C2 (Rf 0.3) cationic isoperoxidase, was involved in Chl degradation and the increase in C2 level was greatly reduced by treatment at 50 deg C for 2 h. These results indicate that heat treatment could reduce Chl degradation due to the suppression of Chl degrading enzyme activities.