貯蔵温度が葉菜類のポリアミン含量に及ぼす影響
書誌事項
- タイトル別名
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- Effects of Storage Temperatures on Polyamine Content of Some Leafy Vegetables.
- チョゾウ オンド ガ ヨウサイルイ ノ ポリアミン ガンリョウ ニ オヨボス
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Effects of storage temperatures on polyamine content in buds of broccoli (Brassica oleracea var. italica, cv. Chaster), fourth leaf of senpo-sai (Brassica napus), and cotyledons of the Japanese radish, kaiware daikon (Raphanus Sativus L.) were investi-gated to ascertain the possibility of the polyamines, putrescine and spermidine, being in-dicators of chemical changes during storage. The combination of perchloric acid extrac-tion and post-column HPLC provided recoveries ranging from 84.5 to 105.2%, proving to be a useful procedure for routine assay for polyamines. Chlorophyll and polyamine levels in the broccoli and the kaiware daikon decreased during storage at 20°and 23 °C, re-spectively, whereas at 2 °C, chlorophyll and spermidine tended to remain nearly constant while putrescine increased. In the fourth leaf of senpo-sai, a decrease in chlorophyll and an increase in putrescine were observed during storage at 23 °C. These variations in polyamines in these vegetables during storage indicate that polyamines are not as good an indicator of chemical changes as chlorophyll.
収録刊行物
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- 園芸学会雑誌
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園芸学会雑誌 62 (2), 425-430, 1993
一般社団法人 園芸学会
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詳細情報 詳細情報について
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- CRID
- 1390282681279112064
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- NII論文ID
- 130001152352
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- NII書誌ID
- AN00025257
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- COI
- 1:CAS:528:DyaK3sXmt1Ckt7k%3D
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- ISSN
- 1880358X
- 00137626
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- NDL書誌ID
- 3839981
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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- CiNii Articles
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- 使用不可