Post-harvest Changes of Oxidases, Ascorbic Acid, and Total Phenols in Cabbage Heads

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Changes in phloroglucin oxidase (PhO) and peroxidase (PO) activity, ascorbic acid (AsA) content, and total phenols in matured early summer cabbage heads (Brassica oleracea capitata L.) during cold storage (2-3°C) or storage at room temperature (18-19°C) were investigated.<BR>Little change in PhO activity was noted at the both temperature. Activity of PO in the outer tissue of cabbage heads decreased when stored at room temperature.<BR>A rapid decrease in AsA in the outer tissue, less decrease in the inner tissue, and still less in the center tissue were noted at room temperature. Cabbage stored in the cold for one month showed the same pattern when brought to room temperature.<BR>Total phenols fluctuated during storage.
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