FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 283-287.

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Effects of Ethanol Vapor Treatment on Antioxidant Enzyme and Chloroplast Ultrastructure of Fresh-cut Broccoli Florets

HAN  Jun-Hua, ZHOU  Jun-Yi, NIU  Tian-Gui, TAO  Wei-Yu, CAI  Tong-Yi, LI  Quan-Hong   

  1. 1.College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2.Hebei Sport Science Institute, Shijiazhuang 050011, China; 3.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 4.Distribution Productivity Promotion Center of China Commerce, Beijing 100080, China
  • Online:2008-03-15 Published:2011-08-24

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Abstract: Exposure of 6 ml/kg ethanol vapor to fresh-cut broccoli for 5 h could reduce the weight loss and retard the degradation of chlorophyll significantly at 4 ℃. The chloroplast ultrastructure of the sepal in the fresh-cut broccoli florets was investigated with a transmission electron microscope. The results indicated that the ethanol vapor treatment can well maintain the integrity of chloroplast envelope and grana and stromal thylakoids as well. Ethanol vapor treatment can inhibite the decomposition of chloroplast structure during the storage at 4 ℃, for retarding the yellowing of fresh-cut broccoli florets.

Key words: ethanol, fresh-cut broccoli florets, antioxidant enzyme, ultrastructure