Changes in Chlorophylls, Carotenoids, Ascorbic Acid and Glutathiones of Broccoli during Storage in Modified Atmosphere Packaging.

Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films

“…Among the perforated LDPE packages having 0.8 and 0.7 HS nonsignificant difference was observed, though maximum chlorophyll retention (67.44%) was recorded in 0.7 HS packages (Fig. 3a) this may be due to low in-pack O 2 and high CO 2 values recorded in these packages, which is in accordance with the earlier reported work of various researchers on broccoli, asparagus and some other vegetables (Barth et al 1993;Zhuang et al, 1994;Hirata et al, 1995;Saito and Rai, 2005). In the perforated PP film packages, chlorophyll retention was highest in 0.8 HS packages (Fig.…”

Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere

“…Currently, many consumers tend to demand foods which have useful functions for their health, for example, antioxidant activity, anticancer activity, and/or antihypertensive properties (Siró and others 2008). MAP has been employed to preserve GSH in vegetables (Hirata and others 1995; Saito and others 2000), but it has yet to be elucidated whether MAP preserves the level of GSH, which is unstable to oxidative stress, in fish and/or in fishery products.…”

Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures.

“…2). CA or MA has been shown to delay the yellowing of broccoli florefs stored at 4'C (Bastrash et al, 1993), lO'C (Barth et al, 1993a), 15'C (Hirata et a/, 1995), 20'C (Barth et al, 1993b;Abe et al, 1995), and 25'C (Makhlouf et al, 1989b). Abe et al ( 1995) reported that ethyl alcohol or acetaldehyde delayed yellowing and decreased ethylene production of broccoli fiorets as well as a high C02 atmosphere.…”

“…Weichmann (1986) reported that the reduced 02 and elevated C02 effect on L-ascorbic acid content was dependent on commodity and storage temperature. L-Ascorbic acid has been shown to be retained in packaged broccoli florets under 8% 02 and lO% C02 at lO'C (Barth et al, 1993a) or 0.5% 02 and 20% C02 at 15'C (Hirata et al, 1995), but the ascorbate oxidase and peroxidase activities did not differ between packaged and unpackaged broccoli (Barth et al, 1993a). L-Ascorbic acid loss has been attrlbuted to several enzymes, including ascorbate oxidase, CA peroxidase, cytochrome oxidase, and polyphenol oxidase (Klein, 1987).…”