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KMID : 0380619860180040255
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.255 ~ p.258
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Postharvest Changes in Quality and Biochemical Components of Perilla Leaves
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Abstract
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This study was carried out to determine the shelf-life and quality changes of perilla leaves (Perilla ocimoides L.) in relation to changes in the concentration of biochemical components during storage. The shelf-life of perilla leaves was 2 to 3 days at room temperature and 6 days at 3℃. This was extended to 12 days at room temperature and 20 days at 3℃ by packaging in a 0.01 ㎜ thick polyethylene film sack (PEES). The ascorbic acid concentration of fresh perilla leaves was 23 ㎎ per 100 g fresh weight. This declined to 16 ㎎ per 100 g fresh weight on the 4th day of storage in all treatments. Ascorbic acid concentrations decreased further to 7 ㎎ on the 8th day at room temperature and 8 ㎎ per 100 g on the 16th day at 3℃ in PEFS. Total and reducing sugar concentrations in the controls were higher than those in the PEFS storage at room temperature. Protein and free amino acid concentrations gradually increased during storage. A higher protein level was maintained in the control than in the PEFS treatment. Changes in nucleic acid concentration and peroxidase and polyphenoloxidase activities during storage were also measured in relation to the changes in quality of perilla leaves.
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