Maintenance of green color in harvested vegetables and ultrastructural changes of their chloroplasts.

收获蔬菜的绿色保持及其叶绿体超微结构的变化。

• 批准号: 09660026
• 负责人: TERAI Hirofumi
• 金额: $ 1.92万
• 依托单位: KOBE UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09660026/
• 关键词: Broccoli; Green color; Chloroplast; Ethanol treatment; Blanching

1) Effect of ethanol vapor treatment for fresh broccoli florets.Broccoli florets were exposed to ethanol vapor, for 24 hours or continuous 6 days at 20。C.Ethanol vapor was generated by babbling 0 (distilled water), 10, 25, 50 and 100% ethanol solution. Hue angles in 24-hours treatment with vapor of 25 to 100% ethanol decreased slowly compared with treatment with vapor of 0 to 10% ethanol during storage, and florets with vapor of 50 to 100% ethanol became gradually dull green color. Continuous treatment with ethanol vapor afforded the off-flavor and disorder in chloroplast of the florets. These results showed that 24-hours treatment with vapor of 25% ethanol is suitable for maintenance of green color. In the additional experiment, "solid alcohol" cubes that volatilize ethanol vapor were placed in perforated polyethylene bags with broccoli florets. The "solid alcohol" cube treatment maintained the green color of the florets and was expected as a convenient treatment.2) Effects of tempera … More ture and lighting for blanched broccoli florets during display.This study was conducted to elucidate the effects of temperature and lighting on the maintenance of green color in blanched broccoli florets being an item of vegetable salads. Fresh florets were blanched for 1 minute in boiling water. The blanched florets placed on small trays were wrapped with plastic film and stored at 5。C or 10。C under lighting (2,000 lux) or darkness. Chlorophyll contents in florets decreased more quickly under lighting than under darkness, and at 10。C than at 5。C.The observation of chloroplast with light microscope and scanning electron microscope with freeze fracture technique showed that the shape of chloroplast was kept in spite of blanching but considerable change was seen in grana and stroma thylakoid. Degradation of chloroplast seemed to be slightly faster at 10。C than at 5。C, but the influence of lighting on the degradation of chloroplast was not clear. These results suggest that managements of weaker lighting and lower temperature are necessary to maintain the quality of blanched broccoli florets during display. Less

1)乙醇蒸气处理对新鲜西兰花的影响：将青花菜置于乙醇蒸气中处理24小时或连续6天。C.乙醇蒸气是由0(蒸馏水)、10%、25%、50%和100%乙醇溶液混合而成。与0~10%乙醇蒸气处理相比，25%~100%乙醇蒸气处理24小时的小花在贮藏过程中色调角下降较慢，50%~100%乙醇蒸气处理的小花逐渐呈现暗绿色。乙醇蒸气连续处理使小花的叶绿体产生异味和无序。这些结果表明，用25%的乙醇蒸气处理24小时有利于保持果皮的绿色。在另外的实验中，可以挥发乙醇蒸气的“固体酒精”方块被放置在带有花椰菜小花的穿孔聚乙烯袋中。“固体酒精”立方体处理保持了小花的绿色，被认为是一种方便的处理方法。2)tempera…的效果本研究旨在探讨温度和光照对蔬菜沙拉中漂白的西兰花保持绿色的影响。新鲜小花在沸水中漂白1分钟。将漂白的小花放在小托盘上，用塑料薄膜包裹起来，在5℃保存。C或10。C在光照(2000勒克斯)或黑暗条件下。小花的叶绿素含量在光照下比黑暗下下降得更快，在10%左右。C而不是5点。用光学显微镜和扫描电子显微镜结合冷冻断口技术对叶绿体进行了观察，结果表明，烫漂后叶绿体的形态保持不变，但基粒和基质类囊体发生了较大的变化。在10℃时，叶绿体的降解似乎略快一些。C而不是5点。C，但光照对叶绿体降解的影响尚不清楚。这些结果表明，为了保持漂白的西兰花在陈列期间的质量，有必要采取较弱的光照和较低的温度管理。较少