נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Oxidative defense systems in leaves of three edible herb species in relation to their senescence rates
Year:
1994
Authors :
Akiri, Bezalel
;
.
Kanner, Joseph
;
.
Meir, Shimon
;
.
Philosoph-Hadas, Sonia
;
.
Volume :
42
Co-Authors:
Philosoph-Hadas, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Meir, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Akiri, B., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Kanner, J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
2376
To page:
2381
(
Total pages:
6
)
Abstract:
Correlation studies between leaf senescence rates of three edible herb species, watercress (Rorippa nasturtium-aquaticum), parsley (Petroselinum crispum), and sage (Salvia officinalis L.), and their oxidative defense systems were conducted with detached leaves under simulated shelf-life storage conditions. The relative order of leaf senescence rate, based on their rate of chlorophyll (Chl) degradation and malondialdehyde accumulation, was watercress > parsley > sage. However, all three herb species showed high proteolysis rates from the first day of incubation. Of five oxidative defense systems examined in the three herb species, only the system of total reducing capacity correlated well with their relative order of Chl degradation and could therefore predict their storage potential. The results indicate that each herb species has developed specific oxidative defense systems, which may also prevent rapid Chl loss but do not affect proteolysis. It seems, therefore, that among the various components of the senescence syndrome, Chl breakdown is closely linked to lipid oxidation, while proteolysis seems to proceed independently of these two senescence-associated processes. © 1994 American Chemical Society.
Note:
Related Files :
Chlorophyll loss
Fresh herbs
Leaf senescence
Lipid oxidation
Oxidative defense system
Proteolysis
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30404
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:54
Scientific Publication
Oxidative defense systems in leaves of three edible herb species in relation to their senescence rates
42
Philosoph-Hadas, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Meir, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Akiri, B., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Kanner, J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Oxidative defense systems in leaves of three edible herb species in relation to their senescence rates
Correlation studies between leaf senescence rates of three edible herb species, watercress (Rorippa nasturtium-aquaticum), parsley (Petroselinum crispum), and sage (Salvia officinalis L.), and their oxidative defense systems were conducted with detached leaves under simulated shelf-life storage conditions. The relative order of leaf senescence rate, based on their rate of chlorophyll (Chl) degradation and malondialdehyde accumulation, was watercress > parsley > sage. However, all three herb species showed high proteolysis rates from the first day of incubation. Of five oxidative defense systems examined in the three herb species, only the system of total reducing capacity correlated well with their relative order of Chl degradation and could therefore predict their storage potential. The results indicate that each herb species has developed specific oxidative defense systems, which may also prevent rapid Chl loss but do not affect proteolysis. It seems, therefore, that among the various components of the senescence syndrome, Chl breakdown is closely linked to lipid oxidation, while proteolysis seems to proceed independently of these two senescence-associated processes. © 1994 American Chemical Society.
Scientific Publication
You may also be interested in