Effects of pre-storage duration and storage temperatures on the formation of volatile sulfur compounds in broccoli under anaerobic conditions.

摘要

Fresh broccoli florets were sealed in glass bottles after air was replaced with 100% N2, and were maintained at 10, 20 or 30deg C for 48 h. High temperature promoted the production of methanethiol and dimethyl disulfide from anaerobically treated florets. When fresh broccoli heads were pre-stored in air at 1degree C for 7, 14 or 21 days, and were then maintained in 100% N2 at 20 degree C for 48 h, the production of methanethiol and dimethyl disulfide decreased. The production of methanethiol and dimethyl disulfideunder an anaerobic conditions was significantly higher in flower buds than in stems, and likewise, their precursor, S-methyl-L-cysteine sulfoxide, was about 4 times higher in flower buds. The activity of C-S lyase, which catalyses the conversion of S-methyl-L-cysteine sulfoxide to methanethiol and dimethyl disulfide, was significantly higher in flower buds than in stems.