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조회 479  인쇄하기 주소복사 트위터 공유 페이스북 공유 
Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences

Yu-Chun Chiua, Kristen Matakb, Kang-Mo Kua,c,*

a Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA
b Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA
c Department of Horticulture, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61886, Republic of Korea

*Corresponding author : Kang-Mo Ku

Abstract
Applying methyl jasmonate can mimic the defense response to insect damage in broccoli and enhances the production of glucosinolates, especially inducible indolyl GS-neoglucobrassicin. Previous studies have suggested that glucosinolates and their hydrolysis products are anti-carcinogenic. Therefore, MeJA treatment may increase the nutritional quality of broccoli. However, there are few reports on the sensory evaluation and consumer acceptance of MeJA-treated broccoli. In this study, an untrained consumer panel could not detect any taste differences between steamed MeJA-treated and untreated broccoli, even though the steamed MeJA-treated broccoli contained 50% more glucosinolates than untreated broccoli. The partial least square-regression model suggested that neoglucobrassicin-derived hydrolysis compounds were the major metabolites that determined overall preference for raw MeJA-treated broccoli potentially due to their potential negative sensory qualities. The results imply that MeJA treatment can increase the nutritional quality of broccoli without sacrificing taste in precooked meals or frozen vegetables.

Keywords : Bitter; Metabolomics; Broccoli; Methyl jasmonate; Glucosinolate

논문정보
- 형식: Research article
- 게재일: 2019년 11월 (BRIC 등록일 2019-10-16)
- 연구진: 국내(교신)+국외 연구진 태극기
- 분야: Food_Technology
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