収穫時期がブロッコリーの呼吸速度，成分含量および品質に及ぼす影響

• 池田 浩暢

  福岡県農業総合試験場食品流通部

• 藤瀬 朋子

  中村学園大学栄養科学部

• 宮城 一菜

  中村学園大学栄養科学部

• 茨木 俊行

  福岡県農業総合試験場食品流通部

• 太田 英明

  中村学園大学栄養科学部

書誌事項

タイトル別名

• Effects of Harvest Season on Respiration Rate, Chemical Composition and Quality Stability of Broccoli (Brassica oleracea L. italica)
• シュウカク ジキ ガ ブロッコリー ノ コキュウ ソクド セイブン ガンリョウ オヨビ ヒンシツ ニ オヨボス エイキョウ

抄録

To study the preservative property of various shredded vegetables treated by steam heating, cabbage, cucumber, The respiration rate, chemical composition in terms of reduced ascorbic acid and total soluble sugar, and quality stability of broccoli harvested in autumn (November), winter (January) and spring (April) were investigated during storage at room temperature or 15°C. A nearly second-order regression equation (Y = a +b^*T + c^*T²) with a high relative coefficient (R=0.989-0.996) was established for the respiration rate (mg CO₂·kg^-1·hr^-1) (Y) and temperature (°C) (T) of broccoli. At the same temperature, broccoli harvested in winter showed a higher respiration rate than that harvested in autumn. Broccoli harvested in winter had two times as much total soluble sugar content as that harvested in autumn or spring. For broccoli harvested in autumn and stored at room temperature, its reduced ascorbic acid, total soluble sugar and chlorophyll contents decreased markedly with floret yellowing. These indicate that broccoli harvested in autumn and stored at room temperature does not retain good quality. The reduced ascorbic acid and total soluble sugar contents of broccoli harvested in winter remained unchanged for 6 days, suggesting that the broccoli retains good quality during storage at room temperature. Similarly, broccoli harvested in winter and stored at 15°C showed had much better quality stability than broccoli harvested in the other seasons. For the same harvestseason, the quality of broccoli was successfully maintained during storage at low temperature. Moreover, correlations among the respiration rate, chemical composition and quality stability of broccoli were observed, that is the lower the respiration rate, the higher the reduced ascorbic acid and total soluble sugar contents and the higher the quality stability.

収録刊行物

• 日本食品保蔵科学会誌

  日本食品保蔵科学会誌 34 (1), 3-9, 2008

  一般社団法人　日本食品保蔵科学会

キーワード

• 収穫時期
• ブロッコリー
• 呼吸速度
• 成分含量
• 品質

詳細情報

• CRID: 1390001205117044736
• NII論文ID: 10021183761
• NII書誌ID: AA11178236
• DOI: 10.5891/jafps.34.3
• COI: 1:CAS:528:DC%2BD1cXjtVaiurY%3D
• ISSN: 21861277
• ISSN: 13441213
• NDL書誌ID: 9369185
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030763228
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9369185
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可