Involvement of Chlorophyll Degrading Enzymes with Chlorophyll Degradation in Stored Broccoli (Brassica oleracea L.) Florets
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概要
- 論文の詳細を見る
Changes in chlorophyll (Chl) degrading enzyme activities were determined to clarify the pathway of Chl degradation in stored broccoli (Brassica oleracea L.) florets. Chl content in the florets decreased greatly after 2 days of storage at 15℃, whereas at 3℃ they showed almost no change during storage. Chlorophyllase activities decreased gradually during storage at 15℃ and 3℃. Chl degrading peroxidase activities showed a sharp increase and the hydrogen peroxide content a slight increase with the advance of floret yellowing at 15℃. Chl oxidase (linolenic or linoleic acid-dependent) activities decreased gradually during storage at 15℃. We suggest that Chl degrading peroxidase could be the main factor involved in Chl degradation in stored broccoli florets.
- 社団法人 日本食品科学工学会の論文
- 1999-08-01
著者
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Kanetsune Yasuhiko
Faculty Of Agriculture Yamaguchi University
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Yamauchi Naoki
Faculty Of Agriculture Yamaguchi University
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Funamoto Yoshio
Faculty of Agriculture, Yamaguchi University
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Funamoto Yoshio
Faculty Of Agriculture Yamaguchi University
関連論文
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