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Formation of green-blue compounds in Brassica rapa root by high pressure processing and subsequent storage
Shigeaki Ueno1, Mayumi Hayashi, Toru Shigematsu
1Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences, NUPALS, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, Japan. shigeakiu@hotmail.com
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 degrees 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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