Changes in the Kinetics of Glucosinolate Content during Cutting and Storage of Brassicaceae Vegetables under Controlled Temperature and Humidity in Accordance with the Sanitary Management Manual for a Mass Cooking Facility

Abstract

Taking into consideration the cooking conditions and the long preparation time required in the food services industry, we examined changes in glucosinolate (GSL) content after cutting Brassicaceae vegetables. No significant reduction in GSL content was observed for up to 3 h at 5°C after broccoli was cut into small pieces, cabbage was cut into 5×5 cm pieces, watercress was cut into 4-cm-long pieces, and Japanese radish was cut into 5-cm-thick butterfly-form pieces with or without peeling. However, GSL content in vegetables declined with increasing tissue destruction. These results suggest that the significant decrease in total GSL content after cutting and storing the vegetables at 5°C is an unavoidable phenomenon. To increase GSL intake, it is desirable to cut Brassicaceae vegetables into certain sizes. In addition, it is necessary to cut Brassicaceae vegetables into small pieces immediately before eating them.