Inhibitory Mechanism of Allylisothiocyanate on Browing of Shredd edCabbage

Studies on Postharvest Physiology of Shredded Cabbage Part I

Abstract

Inhibitory mechanism of allylisothiocyanate (AITC) on browing of shredded cabbageduring storage was investigated. Browing of shredded cabbage treated with AITC (>2.5mg/100g) was suppressed, while control sample treated with distilled water turned to brown. Activity of polyphenol oxidase (PPO) and the content of total phenols increased during storage, but such changes were not observed in the case of shredded cabbage treated with AITC. Activity of phenylalanine ammonia-lyase (PAL) increased markedly during storage, on which AITC also indicated inhibitory effect. Direct inhibition of AITC on the activity of PPO and PAL was not observed at the level of concentration that could inhibit browing almost perfectly, if treated immediately after cutting. From these results, it was suggested that the inhibitory mechanism of AITC on browing of shredded cabbage during storage was due to the inhibition by AITC on the increase in PAL and PPO activity, which was induced by wounding.