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フルテキストURL2007020085.pdf ( 433.9KB ) 公開日 2012-12-10
タイトルEffect of Heat Treatment on Catabolites Formation in Relation to Chlorophyll Degradation during Storage of Broccoli (Brassica olearacea L. Italica Group) Florets
タイトルヨミブロッコリー カライ ニオケル チョゾウチュウ ノ クロロフィル ブンカイブツ セイセイ ニオヨボス コウオン ショリ ノ エイキョウ
タイトル別表記ブロッコリー花蕾における貯蔵中のクロロフィル分解物生成に及ぼす高温処理の影響
作成者Kaewsuksaeng, Samak
Yamauchi, Naoki
Funamoto, Yoshio
Mori, Tomohiko
Shigyo, Masayoshi
Kanlayanarat, Sirichai
作成者ヨミキヤウスクサン, サマ
ヤマウチ, ナオキ
モリ, トモヒコ
シギョウ, マサヨシ
カンラヤナラット, シリチャイ
作成者別表記山内, 直樹
船本, 佳央
森, 友彦
執行, 正義
作成者所属山口大学農学部
内容記述(抄録等)The effects of heat treatment on the formation of chlorophyll (Chl) derivatives and Chl-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica Group ‘Ryokutei’) florets were determined. The Chl a level barely changed during heat treatment, but each Chl a derivative level changed. Chlorophyllide (Chlide) a, pheophorbide (Pheide) a, C132-hydroxychlorophyll (C132-OHChl) a, Chl a′, an isomer of Chl a, and pheophytin (Phy) a were detected as a Chl derivative during heat treatment and during storage after treatment. Chlide a, Pheide a, and C132-OHChl a levels decreased during 2-h heat treatment (50°C), whereas Chl a′ and Phy a levels increased. Chl-degrading enzyme activities, in particular, Mg-dechelation activity, were effectively suppressed after 2 h of heat treatment. The content of Chls a and b in control broccoli florets decreased greatly during storage at 15°C, while the content in heat-treated broccoli florets hardly changed at all. In Chl derivatives, the Pheide a level in broccoli florets treated with or without heat treatment, especially the former, increased appreciably during storage. The Chlide a level in control florets decreased markedly during storage. On the other hand, the Chlide a level in heat-treated broccoli florets did not change during storage. Mg-dechelation activity in control florets markedly increased after 4 days of storage at 15°C, but the enhancement of the activity was suppressed by heat treatment. These findings suggest that Chl derivatives, especially Pheide a, are accumulated as intermediates in heat-treated broccoli florets, and Mg-dechelating action, in conjunction with that of chlorophyllase and Chl-degrading peroxidase, could be involved in Chl degradation in stored broccoli florets.
本文言語eng
著者キーワードbroccoli
chlorophyll degradation
chlorophyll derivatives
heat treatment
主題農学
資料タイプtext
ファイル形式application/pdf
出版者園芸学会
出版者ヨミエンゲイ ガッカイ
NII資料タイプ学術雑誌論文
査読の有無査読あり
ISSN1882-3351
1882-336X
NCIDAA12177046
掲載誌名Journal of the Japanese Society for Horticultural Science
76
4
開始ページ338
終了ページ344
発行日2007
DOIinfo:doi/10.2503/jjshs.76.338
関連情報URL(IsPartOf)http://www.jstage.jst.go.jp/browse/jjshs/-char/ja/
著者版/出版社版出版社版
リポジトリID2007020085
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/2007020085