Effects of Pre-Storage Duration and Storage Temperatures on the Formation of Volatile Sulfur Compounds in Broccoli under Anaerobic Conditions.

Abstract

Fresh broccoli florets, which were sealed in glass bottles after air was replaced with 100% N2, were held at 10°C, 20°C, or 30°C for 48 hours. High temperature promoted the production of methanethiol and dimethyl disulfide from anaerobically treated florets, whereas then the fresh broccoli heads were pre-stored in air at 1°C for 7, 14, and 21 days, and the florets were held in 100% N2 at 20°C for 48 hours, the production of methanethiol and dimethyl disulfide declined. The production of methanethiol and dimethyl disulfide under an anaerobic condition was significantly greater 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 catalyzes the conversion of S-methyl-L-cysteine sulfoxide to methanethiol and dimethyl disulfide, was significantly higher in flower buds than in stems.