Varietal differences in progress of discoloration after Asazuke processing in Chinease cabbage

DOI JASI Web Site 16 References
  • HIGASHIO Hisao
    National Resarch Institute of Vegetables, Ornarnen tal Plants andTea, Ministry of Agriculture, Forestry and Fisheris
  • LIU Mingchi
    Beijing Vegetable Research Centre, Beijing Municipal Academy of Agriculture and Forestry Science
  • KOHATA Katunori
    National Resarch Institute of Vegetables, Ornarnen tal Plants andTea, Ministry of Agriculture, Forestry and Fisheris

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Other Title
  • 浅漬ハクサイの変色における品種間差
  • アサヅケ ハクサイ ノ ヘンショク ニ オケル ヒンシュ カンサ

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The progress in discoloration of Asazuke was different in varieties of chinese cabbage. Contents of total phenol and o-dephenol in leaves were high at harvest, and gradually decreased after Asazuke processing and during storage at 5°C. Parts dissolved into Asazuke liquid. The activities of phenylanine ammonia-lyase and polyphenol oxidase also were high at harvest, and thereafter rapidly decreased. But, the activities of polyphenol oxidase always were higher in the varieties, which were easily discolored. And, they were less sensitive to NaCl. There was no difference in contents of ascorbic acid between the varieties.

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