数種Brassica属野菜からの含硫揮発性成分の発生におよぼす低酸素の影響

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タイトル別名
  • Effect of Low Oxygen on Production of Volatile Sulfur Compounds in <I>Brassica</I> Vegetables
  • 数種<I>Brassica</I>属野菜からの含硫揮発性成分の発生におよぼす低酸素の影響
  • スウシュ Brassicaゾク ヤサイ カラ ノ ガンリュウキハツセイ セイブン ノ ハッセイ ニ オヨボス テイサンソ ノ エイキョウ

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抄録

Broccoli (Brassica oleracea L. var. italica), komatsuna (B. campestris L.), cauliflower (B. oleracea L. var. botrytis) and cabbage (B. oleracea L.) were stored under air, 0.5% O2, 1% O2, 4% O2 and 7% O2 atmospheres at 20°C. Volatile sulfur compounds productions and electrolyte leakage from tissue sections of stored commodities were measured. Under 0.5% O2 atmosphere, methanethiol and dimethyl disulfide productions were detected in komatsuna, broccoli and cauliflower within 24 hours, and were detected in cabbage within 48 hours. At this time, electrolyte leakage from tissue sections was obviously increased as compared with control (stored under air). Under 1% O2 atmosphere, methanethiol and dimethyl disulfide productions were detected in komatsuna within 48 hours. However, under air, 4% O2 and 7% O2 atmosphere, volatile sulfer compounds production was not detected and no significant changes were observed in electrolyte leakage from komatsuna, broccoli, cauliflower and cabbage.

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