Home > International Conference on Quality Management of Fresh Cut Produce > EFFECT OF HEAT TREATMENT ON MG-DECHELATION ACTIVITY IN RELATION TO CHLOROPHYLL DEGRADATION DURING STORAGE OF BROCCOLI FLORETS

Articles

EFFECT OF HEAT TREATMENT ON MG-DECHELATION ACTIVITY IN RELATION TO CHLOROPHYLL DEGRADATION DURING STORAGE OF BROCCOLI FLORETS

Article number

746_45

Pages

375 – 380

Language

English

Abstract

Effect of heat treatment on Mg-dechelation activity in stored broccoli (Brassica oleracea L. Italica Group) florets was determined.
Chlorophylls (Chls) a and b contents in the control broccoli florets decreased greatly during storage at 15°C, while the content changed very little in heat-treated broccoli florets.
Mg-dechelation activity was found in two different molecular weight fractions – a low molecular weight (5,000-10,000) fraction (LMWF) and a high molecular weight (more than 10,000) fraction (HMWF), which seemed to contain Mg-dechelatase.
The activities of both fractions in the control broccoli florets increased during storage at 15°C, but the enhancement of the activity was suppressed by heat treatment.
Thus, Mg-dechelation activities in LMWF and HMWF are involved in Chl degradation of stored broccoli florets, and the suppression of yellowing in heat-treated broccoli florets could be in part due to the inhibition of Mg-dechelating action by heat treatment.

Publication

International Conference on Quality Management of Fresh Cut Produce

Authors

S. Kaewsuksaeng, S. Kanlayanarat, N. Yamauchi, M. Shigyo

Keywords

chlorophyll degradation, Mg-dechelation, broccoli

Full text

https://doi.org/10.17660/ActaHortic.2007.746.45

Online Articles (64)

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