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Effect of heat or 1-methylcyclopropene on antioxidative enzyme activities and antioxidants in apples in relation to superficial scald development
Year:
2003
Authors :
Lers, Amnon
;
.
Lurie, Susan
;
.
Shacham, Zohar
;
.
Volume :
128
Co-Authors:
Shaham, Z., Department of Postharvest Science, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Lers, A., Department of Postharvest Science, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Facilitators :
From page:
761
To page:
766
(
Total pages:
6
)
Abstract:
'Granny Smith' apples [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] were harvested in two seasons and stored at 0°C air storage with no pretreatment (control), after heating for 4 d at 38°C, or after treating for 16 hours at 20°C with 1 μL·L-1 1-methylcydopropene (1-MCP). The effects of the two treatments on superficial scald development were consistent over both seasons. Scald began to appear after 8 weeks in control fruit, after 16 weeks in heated fruit but not on 1-MCP treated fruit. α-Farnesene accumulation and oxidation were slower in the skin of heated than in control fruit, and almost entirely absent in 1-MCP treated fruit. The activities of five antioxidant enzymes, ascorhate peroxidase, catalase, glutathione reductase, peroxidase and superoxide dismutate, were measured at two-week intervals in the apple peel, quantitatively as total activity and qualitatively by isozyme analysis. Enzyme activities either increased or remained stable during 16 weeks of storage, except for superoxide dismutase activity, which decreased. Ascorhate oxidase activity was higher in heated than control apples and there was an additional peroxidase isozyme present in activity gels. The activities of antioxidant enzymes were lower in 1-MCP treated fruit except for catalase during the first month of storage. Lipid soluble antioxidant activity was higher in 1-MCP treated fruit than the fruit of the other treatments, and water Soluble antioxidant activity was higher in both treatments than in control fruit during the time that scald was developing in control apples. Both free and total phenol contents in the peel fluctuated during storage hut no consistent trend was detected. The differences in enzyme activity and antioxidant content of the peel of 1-MCP and heated apples may play a role in preventing or delaying the appearance of superficial scald.
Note:
Related Files :
Apples
Malus sylvestris
Malus sylvestris var. domestica
Malus x domestica
peroxidase
phenols
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Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
22442
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:51
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Scientific Publication
Effect of heat or 1-methylcyclopropene on antioxidative enzyme activities and antioxidants in apples in relation to superficial scald development
128
Shaham, Z., Department of Postharvest Science, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Lers, A., Department of Postharvest Science, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, P.O.B. 6, Bet Dagan 50250, Israel
Effect of heat or 1-methylcyclopropene on antioxidative enzyme activities and antioxidants in apples in relation to superficial scald development
'Granny Smith' apples [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] were harvested in two seasons and stored at 0°C air storage with no pretreatment (control), after heating for 4 d at 38°C, or after treating for 16 hours at 20°C with 1 μL·L-1 1-methylcydopropene (1-MCP). The effects of the two treatments on superficial scald development were consistent over both seasons. Scald began to appear after 8 weeks in control fruit, after 16 weeks in heated fruit but not on 1-MCP treated fruit. α-Farnesene accumulation and oxidation were slower in the skin of heated than in control fruit, and almost entirely absent in 1-MCP treated fruit. The activities of five antioxidant enzymes, ascorhate peroxidase, catalase, glutathione reductase, peroxidase and superoxide dismutate, were measured at two-week intervals in the apple peel, quantitatively as total activity and qualitatively by isozyme analysis. Enzyme activities either increased or remained stable during 16 weeks of storage, except for superoxide dismutase activity, which decreased. Ascorhate oxidase activity was higher in heated than control apples and there was an additional peroxidase isozyme present in activity gels. The activities of antioxidant enzymes were lower in 1-MCP treated fruit except for catalase during the first month of storage. Lipid soluble antioxidant activity was higher in 1-MCP treated fruit than the fruit of the other treatments, and water Soluble antioxidant activity was higher in both treatments than in control fruit during the time that scald was developing in control apples. Both free and total phenol contents in the peel fluctuated during storage hut no consistent trend was detected. The differences in enzyme activity and antioxidant content of the peel of 1-MCP and heated apples may play a role in preventing or delaying the appearance of superficial scald.
Scientific Publication
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