11
Which of the following enzymes contribute to the development of ‘off aromas’ in stored vegetables?
(A) . Lipoxygenase
(B) . Peroxidase
(C) . Sulforaphanase
(D) . Cysteine lyase
Choose the correct answer from the options given below:
EXPLANATION
Post-Harvest Handling, Off-Aroma Enzymes, Pac
- Enzymatic Pathways Generating Off-Flavours in Stored Vegetables:
- Lipoxygenase (LOX): Catalyzes the hydroperoxidation of polyunsaturated fatty acids (linoleic and linolenic acids), generating volatile aldehydes and ketones (e.g., hexanal, nonenal) that produce rancid grassy off-flavors in stored peas and beans.
- Peroxidase (POD): Extremely heat-stable oxidoreductase that catalyzes lipid peroxidation and off-aroma development in unblanched stored brassicas and roots.
- Cysteine Lyase / Alliinase: Degrades S-containing amino acids into sulfurous malodorous volatiles (mercaptans, disulfides) in alliums and cole crops.
- Sulforaphanase: Involved in dietary glucosinolate hydrolysis, not general postharvest off-aroma spoilage.
- Correct Option: Option 1 ((A), (B) and (D) only).
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