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Soluble phenols content and peroxidase activity in broccoli heads during short term storage.

Author(s) : STARZYNSKA A., LEJA M., MARECZEK A.

Summary

In broccoli cv. Lord F1, non-packaged and packaged in commercial polymeric film and stored at high (20°C, up to 3 days) and at low (5°C, up to 10 days) temperature the content of phenols and the activity of peroxidase were measured. During storage at room temperature of both packaged and non-packaged broccoli heads, the significantly higher level of phenols was determined in relation to the initial value. Low temperature treatment resulted in the increase of phenol content only in case of non-packaged heads. The significant linear increase of peroxidase activity was measured in broccoli heads after storage at 20°C. Rapid increase in enzyme activity was also found in non-packaged heads after 10 days of storage at low temperature.

Details

  • Original title: Soluble phenols content and peroxidase activity in broccoli heads during short term storage.
  • Record ID : 2006-1315
  • Languages: English
  • Source: Biological and agrotechnical aspects of vegetable crops management. Conference papers.
  • Publication date: 2001

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