Effects of Storage Temperatures on Polyamine Content of Some Leafy Vegetables.

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  • 貯蔵温度が葉菜類のポリアミン含量に及ぼす影響
  • 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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Abstract

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.

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