Studies on inhibitory mechanism of allyl isothiocyanate on browning and ethylene production of shredded cabbage [Brassica oleracea]
1996
Nagata, M. (National Research Inst. of Vegetables, Ornamental Plants and Tea, Ano, Mie (Japan))
Shredded cabbage is a kind of ready-to-use vegetables. Cutting of vegetables causes wounding of the plant tissues, which induces physiological changes, and leads to the deterioration of the processed vegetables. It was demonstrated earlier that browning and ethylene production of shredded cabbages were suppressed by ally isothiocyanate (AITC). AITC is a characteristic main pungent compound of cabbages, which is released when the cabbage tissue is injured. In the present studies, the mechanism for inhibitory effects of AITC on browning and ethylene production in shredded cabbages have been investigated by means of physiological and biochemical approaches. It has been demonstrated that AITC is closely involved in the suppression of the induction of enzymes responsible for browning and ethylene synthesis which are triggered by wounding. It can be elucidated that AITC plays bifunctional roles in suppressing browning and ethylene evolution in shredded cabbages both directly and indirectly to the enzyme activity and induction
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