Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
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概要
- 論文の詳細を見る
Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. Here, the effect of heat shock treatment at 50°C for 90 s on the quality of cut lettuce during cold storage was examined. The heat shock treatment significantly repressed the induction of PAL activity and phenolics accumulation in cut lettuce during storage, and prevented the browning of cut lettuce. Ascorbic acid content was not affected by the heat shock treatment. The sensory analysis showed that the organoleptic quality of cut lettuce treated by heat shock was significantly better than that of the control cut lettuce. These results show that heat shock treatment is useful for prolonging the shelf life of cut lettuce.
- 社団法人 日本農芸化学会の論文
- 2004-03-23
著者
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Murata Michiyo
Kacho Jr. College
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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TANAKA Eriko
Department of Pediatric Nephrology, Kidney Center, Tokyo Women's Medical University, School of Medic
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Tanaka Eriko
Department Of Cardiovascular Medicine Kyushu University Graduate School Of Medical Sciences
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MINOURA Emiko
Department of Nutrition and Food Science, Ochanomizu University
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Homma Seiichi
Department Of Nutrition And Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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Minoura Emiko
Department Of Nutrition And Food Science Ochanomizu University
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Tanaka Eriko
Department Of Nutrition And Food Science Ochanomizu University
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Tanaka Eriko
Department Of Applied Biochemistry Institute Of Glycotechnology Tokai University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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