TY - JOUR
T1 - Packaging Influenced Total Chlorophyll, Soluble Protein, Fatty Acid Composition and Lipoxygenase Activity in Broccoli Florets
AU - ZHUANG, H.
AU - BARTH, M. M.
AU - HILDEBRAND, D. F.
PY - 1994/11
Y1 - 1994/11
N2 - Polyunsaturated fatty acid (PUFA) degradation by lipoxygenase (LOX) may contribute to postharvest deterioration of vegetables and fruits. In broccoli, modified atmosphere packaging (MAP), automatic misting (AM) and vent packaging (VP) may reduce postharvest deterioration. MAP storage resulted in increased chlorophyll and C‐18 polyunsaturated fatty acids (PUFA) in broccoli florets by 96 hr. Reduced chlorophyll, PUFA and soluble protein were observed in nonpackaged (NP) samples. Chlorophyll remained near initial levels in vent packaged (VP) products. AM resulted in increased relative PUFA and reduced losses of soluble protein. VP reduced PUFA and soluble protein. Optimal pH of broccoli floret LOX was 5.5‐6.0. Water‐soluble LOX activity in MAP and NP samples followed a trend similar to PUFA changes in both samples. No differences were found among treatments when enzyme activity was expressed on soluble protein basis.
AB - Polyunsaturated fatty acid (PUFA) degradation by lipoxygenase (LOX) may contribute to postharvest deterioration of vegetables and fruits. In broccoli, modified atmosphere packaging (MAP), automatic misting (AM) and vent packaging (VP) may reduce postharvest deterioration. MAP storage resulted in increased chlorophyll and C‐18 polyunsaturated fatty acids (PUFA) in broccoli florets by 96 hr. Reduced chlorophyll, PUFA and soluble protein were observed in nonpackaged (NP) samples. Chlorophyll remained near initial levels in vent packaged (VP) products. AM resulted in increased relative PUFA and reduced losses of soluble protein. VP reduced PUFA and soluble protein. Optimal pH of broccoli floret LOX was 5.5‐6.0. Water‐soluble LOX activity in MAP and NP samples followed a trend similar to PUFA changes in both samples. No differences were found among treatments when enzyme activity was expressed on soluble protein basis.
KW - broccoli
KW - lipoxygenase
KW - packaging
KW - polyunsaturated fatty acids
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U2 - 10.1111/j.1365-2621.1994.tb14669.x
DO - 10.1111/j.1365-2621.1994.tb14669.x
M3 - Article
AN - SCOPUS:84986492390
SN - 0022-1147
VL - 59
SP - 1171
EP - 1174
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -