EurekaMag.com logo
+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effects of heat treatment on chlorophyll degrading enzymes in stored broccoli (Brassica oleracea L.)



Effects of heat treatment on chlorophyll degrading enzymes in stored broccoli (Brassica oleracea L.)



Postharvest Biology and Technology 24(2): 163-170



Effects of heat treatment on chlorophyll (Chl) degrading enzyme activities in stored broccoli (Brassica oleracea L.) were determined. Chl contents of broccoli treated at 50 degrees C for 1 h or without heat treatment (control) decreased after 4 days of storage at 15 degrees C, whereas the contents of broccoli treated at 50 degrees C for 2 h showed almost no change after 4 days of storage at 15 degrees C. Chlorophyllase activity of broccoli heat-treated for 1 or 2 h decreased during storage before the occurrence of yellowing, while the activity of the control showed a slight decrease on day 4. Chl oxidase activity of broccoli heat-treated for 2 h remained unchanged. Chl degrading peroxidase activity in the control markedly increased after 6 days of storage at 15 degrees C, but an increase in the activities in broccoli treated at 50 degrees C, especially for 2 h, was suppressed. Six anionic and two cationic isoperoxidases were detected in broccoli on day 0. One of the isoperoxidases, C2 (Rf 0.3) cationic isoperoxidase, was involved in Chl degradation and the increase in C2 level was greatly reduced by treatment at 50 degrees C for 2 h. These results indicate that heat treatment could reduce Chl degradation due to the suppression of Chl degrading enzyme activities.

(PDF emailed within 0-6 h: $19.90)

Accession: 003742175

Download citation: RISBibTeXText

DOI: 10.1016/s0925-5214(01)00135-1



Related references

Involvement of peroxidase in chlorophyll degradation in stored broccoli (Brassica oleracea L.) and inhibition of the activity by heat treatment. Postharvest Biology and Technology 28(1): 39-46, 2003

Control of isoperoxidases involved in chlorophyll degradation of stored broccoli (Brassica oleracea) florets by heat treatment. Journal of Plant Physiology 163(2): 141-146, 2006

Effect of ethephon and 6-benzylaminopurine on chlorophyll degrading enzymes and a peroxidase-linked chlorophyll bleaching during post-harvest senescence of broccoli (Brassica oleracea L.) at 20 degrees C. Postharvest Biology and Technology 35(2): 191-199, 2005

Effects of heat treatment on an ascorbate-glutathione cycle in stored broccoli (Brassica oleracea L.) florets. Postharvest Biology and Technology 38(2): 152-159, 2005

Effect of 1-MCP on the expression of chlorophyll degrading genes during senescence of broccoli Brassica oleracea L. Scientia Horticulturae 144(none), 2012

In vitro chlorophyll degradation in stored broccoli (Brassica oleracea L. var. italica Plen.) florets. Postharvest Biology and Technology 12(3): 239-245, 1997

Pheophytinase activity and gene expression of chlorophyll-degrading enzymes relating to UV-B treatment in postharvest broccoli Brassica oleraceaL Italica Group florets. 2011

The effect of packaging after 1-MCP treatment on color changes and chlorophyll degradation of broccoli (Brassica oleracea var. italica cv. Monopoly). Journal of Food, Agriculture and Environment 5(3/4): 48-51, 2007

Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads. Journal of the Science of Food and Agriculture 86(7): 1125-1131, 2006

Controlled atmosphere effects on the market quality of stored broccoli (Brassica oleracea L., italica group). Journal of the American Society for Horticultural Science 99(3): 200-205, 1974

The effects of polyethylene film on the shelf-life of cold-stored broccoli (Brassica oleracea var. italica). Deutsche Lebensmittel Rundschau 103(3): 119-132, 2007

Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli florets. Food Chemistry0: 3, 645-651, 2010

Effects of brassinolide on several enzymes in leaves and curd yield of broccoli (Brassica oleracea). China Vegetables (5): 15-17, 2002

Effects of temperature and irradiance on vegetative growth of cauliflower (Brassica oleracea L. botrytis) and broccoli (Brassica oleracea L. italica). Journal of Experimental Botany 48(313): 1591-1598, 1997