Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage
Shigeaki UENOMayumi HAYASHIToru SHIGEMATSUTomoyuki FUJII
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JOURNAL FREE ACCESS

2009 Volume 73 Issue 4 Pages 943-945

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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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© 2009 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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