ISHS Acta Horticulturae 712: IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality
EFFECT OF MG-DECHELATION ACTIVITY ON CHLOROPHYLL DEGRADATION IN STORED BROCCOLI FLORETS |
| Authors: | S. Kaewsuksaeng, N. Yamauchi, Y. Funamoto, M. Shigyo, S. Kanlavanarat |
| Keywords: | chlorophyll degradation, chlorophyll derivatives, Mg-dechelation, broccoli |
| Abstract:
The effect of storage temperature on Mg-dechelation activity and the formation of chlorophyll (Chl) derivatives in stored broccoli (Brassica oleracea L.) florets were determined. The hue angle levels of broccoli florets declined during storage at 15ºC, whereas those levels showed almost no change at 4ºC. Chls a and b contents in broccoli florets decreased greatly after 4 days of storage at 15ºC, whereas the contents at 4ºC hardly showed any change for the first 3 days of storage at 4ºC and then decreased slightly. Chlorophyllide (Chlide) a, pheophorbide (Pheide) a, pyropheophorbide (Pyropheide) a, C132–hydroxychlorophyll (C132–OHChl) a and pheophytin (Phy) a as Chl a derivatives were detected during storage by HPLC analysis. Chlide a, C132–OHChl a and Phy a levels in broccoli florets decreased concomitantly with the enhancement of Pheide a and Pyropheide a levels during storage at 15ºC. The Mg-dechelation activity increased after 4 days of storage at 15ºC, while the activity at 4ºC decreased. These findings suggest that Mg-dechelating action together with chlorophyllase could be involved in Chl degradation in stored broccoli florets. | |
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