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Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage.
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The effect of allyl isothiocyanate (AITC), in combination with low temperature (10°C) storage on post harvest quality of minimally processed shredded cabbage was investigated. An optimum concentration of 0.05μL/mL AITC was found to be effective in maintaining the microbial and sensory quality of the
Inhibition kinetics of cabbage butterfly (Pieris rapae L.) larvae phenoloxidase activity by 3-hydroxy-4-methoxybenzaldehyde thiosemicarbazone.
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Phenoloxidase (PO) is a key enzyme in insect development, responsible for catalyzing the hydroxylation of tyrosine into o-diphenols and the oxidation of o-diphenols into o-quinones. In the present study, the kinetic assay in air-saturated solutions and the kinetic behavior of PO from Pieris rapae
Gamma irradiation inhibits wound induced browning in shredded cabbage.
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Gamma-radiation induced browning inhibition in minimally processed shredded cabbage stored (10 °C) for up to 8 days was investigated. γ-irradiation (2 kGy) resulted in inhibition of browning as a result of down-regulation (1.4-fold) in phenylalanine ammonia lyase (PAL) gene expression and a
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