Articles
COMPOSITIONAL AND SOME ENZYMATIC CHANGES RELATING TO SUGAR METABOLISM IN BROCCOLI DURING STORAGE AT 1°C AND SUBSEQUENT SENESCENCE AT 20°C
Article number
706_26
Pages
219 – 228
Language
English
Abstract
Compositional and some enzymatic changes relating to sugar metabolism in broccoli during storage at 1°C for 7 and 14 d and subsequent senescence at 20°C for 5 d were investigated to determine the effects of cool storage temperature and duration on the postharvest life of broccoli when subsequently placed into 20°C shelf conditions.
The percent weight loss of broccoli head was low at low temperature and gradually increased when transferred to higher temperature.
Broccoli stored at 1°C for 7 and 14 d remained full dark green in color whereas after transfer to 20°C it became fully yellow by the 5th day.
Respiration rate was very low at low temperature and increased markedly when the sample was transferred to 20°C. After transferring to higher temperature broccoli stored at 1°C for 7 d showed a higher respiration rate and hue angle decline than those stored for 14 d.
Organic acid contents did not significantly change during low temperature storage but gradually decreased when transferred to higher temperature.
Sucrose content gradually decreased in the florets and branchlets throughout the storage period at both cool and subsequent storage at 20°C. The decline was slightly higher in the florets than in the branchlets.
However, there was no significant change observed in glucose and fructose.
Both acid invertase (SF and CWBF) and SS activities gradually increased after transfer to 20°C for both stored for 7 and 14 d at 1°C. SPS activity did not change significantly in any portion after transfer to 20°C in either storage duration of 7 or 14 d at 1°C. Broccoli stored for 14 d at 1°C showed lower enzymatic activity and a slower color change after holding at 20°C than those with prior storage at 1°C for 7 d.
The percent weight loss of broccoli head was low at low temperature and gradually increased when transferred to higher temperature.
Broccoli stored at 1°C for 7 and 14 d remained full dark green in color whereas after transfer to 20°C it became fully yellow by the 5th day.
Respiration rate was very low at low temperature and increased markedly when the sample was transferred to 20°C. After transferring to higher temperature broccoli stored at 1°C for 7 d showed a higher respiration rate and hue angle decline than those stored for 14 d.
Organic acid contents did not significantly change during low temperature storage but gradually decreased when transferred to higher temperature.
Sucrose content gradually decreased in the florets and branchlets throughout the storage period at both cool and subsequent storage at 20°C. The decline was slightly higher in the florets than in the branchlets.
However, there was no significant change observed in glucose and fructose.
Both acid invertase (SF and CWBF) and SS activities gradually increased after transfer to 20°C for both stored for 7 and 14 d at 1°C. SPS activity did not change significantly in any portion after transfer to 20°C in either storage duration of 7 or 14 d at 1°C. Broccoli stored for 14 d at 1°C showed lower enzymatic activity and a slower color change after holding at 20°C than those with prior storage at 1°C for 7 d.
Authors
B.K. Pramanik, T. Matsui, H. Suzuki, Y. Kosugi
Keywords
broccoli, enzyme, organic acid, senescence, storage, sugar
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