EFFECTS OF PRESTORAGE DURATION AND STORAGE TEMPERATURES ON THE FORMATION OF VOLATILE SULFUR-COMPOUNDS IN BROCCOLI UNDER ANAEROBIC CONDITIONS

Fresh broccoli florets, which were sealed in glass bottles after air w as replaced with 100% N-2, were held at 10 degrees C, 20 degrees C, or 30 degrees C for 48 hours. High temperature promoted the production o f methanethiol and dimethyl disulfide from anaerobically treated flore ts, whereas then the fresh broccoli heads were pre-stored in air at 1 degrees C for 7, 14, and 21 days, and the florets were held in 100% N- 2 at 20 degrees C for 48 hours, the production of methanethiol and dim ethyl disulfide declined. The production of methanethiol and dimethyl disulfide under an anaerobic condition was significantly greater in fl ower buds than in stems, and likewise, their precursor, S-methyl-L-cys teine sulfoxide, was about 4 times higher in newer buds. The activity of C-S lyase, which catalyzes the conversion of S-methyl-L-cysteine su lfoxide to methanethiol and dimethyl disulfide, was significantly high er in flower buds than in stems.