Current Research on Agriculture and Life Sciences

  • Volume 25
  • /
  • Pages.25-31
  • /
  • 2007
  • /
  • 2287-271X(pISSN)
  • /
  • 2288-0356(eISSN)
Institute of Agricultural Science and Technology, Kyungpook National University (경북대학교 농업과학기술연구소)
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Enzymes Reaction and Quality Changes in Fresh Vegetables

효소적 작용과 신선 채소의 품질 변화

  • Zheng, Hu-Zhe (Department of Food Science and Technology, College of Agricultural and Life Science, Kyungpook National University) ;
  • Lee, Sang-Han (Department of Food Science and Technology, College of Agricultural and Life Science, Kyungpook National University) ;
  • Chung, Shin-Kkyo (Department of Food Science and Technology, College of Agricultural and Life Science, Kyungpook National University)
  • 정호철 (경북대학교 농업생명과학대학 식품공학과) ;
  • 이상한 (경북대학교 농업생명과학대학 식품공학과) ;
  • 정신교 (경북대학교 농업생명과학대학 식품공학과)
  • Published : 2007.12.31
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Abstract

The several enzymes reaction which involve the quality change of fresh vegetables, such as chlorophylase, polyphenol oxidase, lypoxygenase, C-S-lyase, myrosinase and enzymes related lignification were reviewed. Numerous enzyme reaction continuously proceeds to the deterioration of vegetables after harvest due to the respiration and biochemical metabolism reaction, especially in case of physical injuring. It is extremely important to inhibit and to control these enzyme reaction in order to maintain the organoleptic and nutritional quality of fresh vegetables.

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