Abstract
Luffa (Luffa cylindrica Roem.) is a popular vegetable in Okinawa, and it has abundant nutrients, including γ-aminobutyric acid (GABA). We focused on GABA content in luffa, taking into consideration registering it as foods with functional claims in Japan. Besides, when selling cut luffa and frozen cut luffa at supermarkets, they are supposed to get browned due to air exposure and other causes. In the present study, we developed the prevention method of browning cut luffa and frozen cut luffa using 0.5 %, 1.0 %, 2.0 %, and 4.0 % ascorbic acid solution. It was found that 55 L of 4.0 % ascorbic acid solution could be used for soaking of 70 kg cut luffa to prevent browning, but GABA content decreased in food processing of luffa in the factory. Besides, GABA content in luffa fruits was found not to change during storage for 07 days at room temperature after harvest.
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