CHANGES IN AMMONIA CONTENT IN BROCCOLI FLORETS DURING SIMULATED RETAIL MARKET DISPLAY CONDITION

Dewoowoogen P. Baclayon

doi:10.61569/44qzqx86

CHANGES IN AMMONIA CONTENT IN BROCCOLI FLORETS DURING SIMULATED RETAIL MARKET DISPLAY CONDITION

Authors

Dewoowoogen P. Baclayon Southern Leyte State University Author

DOI:

https://doi.org/10.61569/44qzqx86

Keywords:

glutamine synthetase, perishable commodities, storage temperature visual quality

Abstract

Exposure of the harvested broccoli heads at varying temperatures during storage affects postharvest quality. In this study, broccoli heads were held under simulated retail market conditions by keeping broccoli heads at 1° C for 7 days prior to exposure at 20°C. Rapid increase in ammonia content in the floret tissues was observed after the heads were taken out from cool storage. Glutamine synthetase (GS; EC 6.3.1.2) activity in the florets decreased continuously until the end of the storage period. The visual quality of the stored heads declined with storage time. This was exhibited by remarkable weight loss and decline in greenness of the heads.

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Published

2013-12-10

Issue

Vol. 1 No. 1 (2013): Journal of Science, Engineering and Technology

Section

Articles

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed in accordance with the Creative Commons Attribution 4.0 Unported (CC BY 4.0) license, which permits others to copy, redistribute, remix, transform and build upon this work for any purpose, provided the original work is properly cited, a link to the license is given, and indication of whether changes were made. See: Creative Commons Attributions 4.0 International License.