切割甘藍酵素性褐變之研究

Factors Affecting the Enzymatic Browning of Shredded Cabbage (Brassica Oleracea L. Var. Capitata Group)

本研究篩選本省現有之甘藍（Brassica oleracea L. Var. Capitata Group）栽培品種南陽，新峰、豐春、高峰、和風、東豐、夏秋、春陽、秋豐、夏光、秀峰、初秋、夏峰、本地22品系、本地713品系、C80-554、C81-616、及C83-679等十八品種，探討各甘藍品種，於切割後色澤之變化情形，及多酚氧化酶（polyphenol oxidase, PPO）活性、酚類化合物含量、AITC含量、呼吸速率及乙烯生成速率等因子對甘藍酵素性褐變之影響。十八品種甘藍經切割24小時後，ΔE值以秀峰、高峰、秋豐與本地22品系等四品種較高，初秋、春陽、夏光、東豐與C80-554等五品種之ΔE值，相對於其它品種則較低；秀峰、夏秋、及高峰之PPO活性較高，而夏光、秋豐、初秋、與東豐等則較低；秀峰、夏峰、和風、與本地22品系等擁有較高之PAL活性；而以春陽、南陽、夏光、夏秋、與東豐之PAL活性則相對較低：酚類化合物含量除秀峰、高峰、豐春與本地22品系較高外，其它品種間差異不大。Allylisothiocyanate（AITC）含量，以南陽、夏秋、與C80-554等品種明顯較其它品種為高；而以秋豐與秀峰相對較少。切割後，呼吸速率增加倍率在2.06-4.08之間，其中以南陽上升倍率最大，而以本地713品系最小，品種間之差異甚大；乙烯含量之變化約在3.8-6.6倍之間，其中以高峰、南陽、秋豐、春陽、與豐春等較大（約六倍），而以初秋與夏光較小（約三倍）。PE密封包裝，對切割後各生理反應，均有正面影響。除呼吸速率與乙烯生成速率外，各因子與ΔE值均有相當好之相關性。

Some physiological characteristics of 18 cultivars of Brassica oleracea L. var Capitata group were measured for understanding the enzymatic browning of shredded cabbages. Polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and total phenols content in cabbage modes positive contribution to the increase of AL of shredded cabbage after a 24-hour storage at room temperature. The more allylisothiocyanate (AITC) contained, the less of ΔE increased. No good correlation coefficient were found between ΔE and the rate of respiration as well as the rate of ethylene production. Shredded cabbages, packed with polyethylene (PF) bags. resulted in higher activities of PPO and PAL as well as more serious browning as compare to those unpacked samples. A better R2 of linear regression for those characteristics affecting the enzymatic browning of shredded cabbages was obtained under PE packed condition.