Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage

Shigeaki UENO; Mayumi HAYASHI; Toru SHIGEMATSU; Tomoyuki FUJII

doi:10.1271/bbb.80745

Food & Nutrition Science Notes

Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage

Shigeaki UENO, Mayumi HAYASHI, Toru SHIGEMATSU, Tomoyuki FUJII

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Keywords: high pressure, cell damage, green-blue color, Brassica rapa

JOURNAL FREE ACCESS

2009 Volume 73 Issue 4 Pages 943-945

DOI https://doi.org/10.1271/bbb.80745

View "Advance Publication" version (April 7, 2009).

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Abstract

The effect of high pressure treatment on biochemical changes during storage was investigated using Brassica rapa root. High pressure treated samples with 400 and 600 MPa formed unique green-blue color during 7-d storage at 4 °C. The mechanism of green-blue compound formation would be based on biochemical pathway for a unique green-blue pigment synthesis, containing O₂-dependent steps and possibly enzymatic reactions.

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