Open AccessCHANGES OF POLYAMINE CONTENT IN CHINESE CABBAGE DURING STORAGE IN AIR OR LOW OXYGEN ATMOSPHERE
Author(s) -
WANG CHIEN YI
Publication year - 1988
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1988.tb00889.x
Subject(s) - spermine , spermidine , putrescine , chemistry , oxygen , polyamine , modified atmosphere , atmosphere (unit) , horticulture , food science , botany , brassica , biochemistry , biology , shelf life , enzyme , physics , organic chemistry , thermodynamics
Endogenous levels of polyamines, including putrescine, spermidine, and spermine, were determined in the outer laminae, outer midribs, inner laminae, and inner midribs of Chinese cabbage (Brassica campestris L. Pekinensis group) during storage at 0°C in air or in 1% O 2 atmosphere. In the outer laminae where tissues were more mature, polyamines declined linearly with storage at 0°C. The content declined more slowly in low oxygen‐stored samples than in air‐stored samples. In the inner laminae where tissues were still meristematic, polyamines in both air‐ and low oxygen‐stored samples showed a quadratic response and increased during the first 6 weeks of storage. Thereafter, the level of polyamines decreased under both treatments, but a higher level was maintained in the low oxygen‐stored samples.