Effect of Low Oxygen on Production of Volatile Sulfur Compounds in <I>Brassica</I> Vegetables

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  • DAN Kazuhiro
    National Research Institute of Vegetables, Ornamental Plants and Tea, Ministry of Agriculture Forestry and Fisheries
  • NAGATA Masayasu
    National Research Institute of Vegetables, Ornamental Plants and Tea, Ministry of Agriculture Forestry and Fisheries
  • YAMASHITA Ichiji
    National Research Institute of Vegetables, Ornamental Plants and Tea, Ministry of Agriculture Forestry and Fisheries

Bibliographic Information

Other Title
  • 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
  • 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
  • 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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Abstract

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.

Journal

  • Food Preservation Science

    Food Preservation Science 25 (3), 117-120, 1999

    Japan Association of Food Preservation Scientists

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