Changes in Some Enzyme Activities of Water Convolvulus (<I>Ipomoea aquatica</I> FORSK.) and Malabar Spinach (<I>Basella rubra</I> L. var. <I>alba</I> MAKINO) in relation to chilling injury and yellowing

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Other Title
  • ヨウサイおよびツルムラサキの低温障害発生ならびに葉の黄化に関与する数種酵素活性の変化
  • ヨウサイ オヨビ ツルムラサキ ノ テイオン ショウガイ ハッセイ ナラビニ

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The polyphenol oxidase (PPO) activity in water convolvulus was relatively high at 20°C. Whereas that in malabar spinach was not detected at any storage temperatures. The ascorbic acid oxidase activity in malabar spinach was lower than in water convolvulus, and the ascorbic acid peroxidase activity related to ascorbic acid (AsA) oxidation is high with water convolvulus. Some results indicate that the appearance of chilling injury and yellowing were relative to the three enzyme activities.

Journal

  • Food Preservation Science

    Food Preservation Science 24 (5), 315-318, 1998

    Japan Association of Food Preservation Scientists

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