| フルテキストURL | 2007020085.pdf ( 433.9KB ) 公開日 2012-12-10
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| 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 |
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| 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
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| 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
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| 作成者 | Kaewsuksaeng, Samak
Yamauchi, Naoki
Funamoto, Yoshio
Mori, Tomohiko
Shigyo, Masayoshi
Kanlayanarat, Sirichai
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| 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
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| 作成者別表記 | 山内, 直樹
船本, 佳央
森, 友彦
執行, 正義
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| 作成者所属 | 山口大学農学部
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| 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.
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| 本文言語 | eng
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| 著者キーワード | broccoli
chlorophyll degradation
chlorophyll derivatives
heat treatment
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| 主題 | 農学
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| 資料タイプ | text |
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| ファイル形式 | application/pdf |
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| 出版者 | 園芸学会
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| 出版者ヨミ | エンゲイ ガッカイ
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| NII資料タイプ | 学術雑誌論文 |
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| 査読の有無 | 査読あり |
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| ISSN | 1882-3351
1882-336X
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| NCID | AA12177046
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| 掲載誌名 | Journal of the Japanese Society for Horticultural Science |
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| 巻 | 76 |
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| 号 | 4 |
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| 開始ページ | 338 |
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| 終了ページ | 344 |
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| 発行日 | 2007 |
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| DOI | info:doi/10.2503/jjshs.76.338 |
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| 関連情報URL(IsPartOf) | http://www.jstage.jst.go.jp/browse/jjshs/-char/ja/
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| 著者版/出版社版 | 出版社版 |
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| リポジトリID | 2007020085 |
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| 地域区分 | 山口大学
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| URI | http://www.lib.yamaguchi-u.ac.jp/yunoca/handle/2007020085 |
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