Abstract
Soluble protein content (SPC) and electrophoretic protein profile in minimally processed broccoli, Dutch carrot and Cos lettuce were determined after 0, 3, 5, 7, 10 and 12 days of storage at 12 °C and 95±2% relative humidity. An increase in SPC in broccoli tissues (florets, stems and whole) was observed on day 3, followed by a slight fluctuation thereafter. Similar observations were recorded in shredded carrot, which showed a significant ( P<0.05) increase in SPC after 3 days at 12 °C. However, changes in SPC in Cos lettuce were different from broccoli and carrot, and showed a significant ( P<0.05) decrease after 3 days. The SDS-PAGE profile revealed a continuous decrease in the band intensity of soluble proteins from broccoli, Dutch carrot and Cos lettuce throughout the storage period. Complete disappearance of some bands was observed in Cos lettuce leaves and shredded carrot after 12 days of storage at 12 °C.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
