期刊
FOOD CHEMISTRY
卷 120, 期 3, 页码 645-651出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.10.056
关键词
Broccoli; UV-B; Chl degradation; Chl derivatives; Chl-degrading enzymes
资金
- Japanese Government (MONBUKAGAKUSHO: MEXT)
UV-B irradiation was applied to broccoli florets to investigate its effect on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli. Broccoli florets were irradiated with UV-B doses at 4.4. 8.8, and 13.1 kJ m(-2) and then kept at 15 degrees C in darkness. We found that a UV-B dose of at least 8.8 kJ m(-2) efficiently delayed the decrease of the hue angle value and the contents of chlorophylls a and b. Chlorophyllide a and 13(2)-hydroxychlorohyll a gradually decreased with senescence. Pheophorbide a and pyropheophorbide a levels were significantly higher in broccoli without UV-B treatment. Chlorophyllase and chlorophyll-degrading peroxidase activities with UV-B treatment were suppressed, as well as the activity of Mg-dechelatase. Mg-dechelating substance activity was also suppressed with this treatment. We concluded that UV-B treatment effectively suppressed chlorophyll degradation in broccoli florets during storage, suggesting that the effect could be due to the suppression of chlorophyll-degrading enzyme activities. (C) 2009 Elsevier Ltd. All rights reserved.
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