Keeping quality of Kosaitai (Brassica chinensis L. var. par. purpurea.) and Kobutakana (Brassica juncea Coss. var. stromata.).
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The effects of various storage temperatures on the keeping quality of kosaitai (<I>Brassica chinensis</I> L. <I>var. par. purpurea.</I>) and kobutakana (<I>Brassica juncea</I> Coss. <I>var. stromata.</I>) were studied. The results obtained were as follows.<BR>1) The main factors in deterioration of freshness in kôsaitai were discoloration and curvature of the flower stalks, deterioration of the flowers (wilting of flowers, flower abscission, and discoloration of calyxes) and pithiness of the flower stalks at 8°C and 20°C, and curvature and pithiness of the flower stalks and discoloration of calyxes at 2°C. The shelf life of kosaitai was estimated to be 2 days at 20°C, 4 days at 8°C and 8 days at 2°C.<BR>2) The anthocyanins content of the flower stalks of kosaitai showed a sharp decline during the storage at 20°C, but showed almost no change at 2°C. The soluble nitrogen compounds content increased significantly during the storage at 20°C.<BR>3) The main factors in deterioration of freshness in kobutakana were yellowing and wilting of leaves at all the storage temperatures. The shelf life of kobutakana was estimated to be 3 days at 20°C, 9 days at 8°C and about 3 weeks at 2°C.<BR>4) The chlorophyll content decreased markedly with the advance of yellowing in kobutakana leaves during the storage at 20°C. The chlorophyll content, however, showed almost no change during the storage at 2°C. The L-ascorbic acid content in kobutakana leaves decreased appreciably during the storage at 20°C. The soluble nitrogen compounds content in kobutakana leaves increased during the storage at 20°C, 8°C and 2°C, and the increase was particularly noticeable at 20°C.
- 日本食品保蔵科学会の論文
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