Pheophytinase activity and gene expression of chlorophyll-degrading enzymes relating to UV-B treatment in postharvest broccoli (Brassica oleracea L. Italica Group) florets

Aiamla-or, Sukanya; Nakajima, Tetsuya; Shigyo, Masayoshi; Yamauchi, Naoki

doi:10.1016/j.postharvbio.2011.08.003

Cited by 75 publications

(32 citation statements)

References 32 publications

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“…An acetone powder of coriander was prepared using the method described by Aiamla‐or, Nakajima, Shigyo, and Yamauchi (). One gram of frozen coriander was mixed with cold acetone (−20°C) and maintained at −20°C for 15 min, then centrifuged at 12,000 g for 5 min at 4°C.…”

Section: Methodsmentioning

confidence: 99%

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Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Shi

Jia

et al. 2019

J Food Process Preserv

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Coriander is vulnerable to a loss in quality during storage. To improve postharvest quality, 0.68 mg/L ozone (O3) was used to treat coriander prior to storage at 20 ± 1°C. Results indicated that O3 maintained the physical appearance of the harvested coriander and suppressed both the respiration rate and polyphenol oxidase activity. O3 treatment inhibited the decline in chlorophyll content and inhibited the activity of the chlorophyll‐degrading enzymes: chlorophyllase, chlorophyll‐degrading peroxidase, Mg‐dechelatase, and pheophytinase. Results also indicated that O3 effectively inhibited the accumulation of hydrogen peroxide and the generation of superoxide anion while increasing the enzyme activity of peroxidase, catalase, and ascorbate peroxidase, compared to untreated coriander. Thus, treatment of coriander with ozone may be a useful approach for maintaining the quality and extending the shelf life of coriander through its regulation of antioxidant and chlorophyll‐degrading enzyme activity. Practical applications Coriander is prone to postharvest yellowing or wilting of its leaves when stored at ambient temperature, and its quality deteriorates due to a rapid increase in senescence. Ozone treatments have been reported to induce disease resistance, stimulate the response to oxidative stress in plants, and effectively delay the decay of fruits and vegetables. Coriander treated with ozone may be a useful approach for maintaining postharvest quality through its regulation of antioxidant and chlorophyll‐degrading enzyme activity. The study demonstrated that ozone is a potential method for suppressing the postharvest quality deterioration in horticultural corps.

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Section: Methodsmentioning

confidence: 99%

“…Pheophytinase (PPH) activity was measured based on the method reported by Schelbert et al () and Aiamla‐or et al (). A total of 0.35‐ml enzyme extract was mixed with 75 ml of 2.0% (v/v) Triton‐X 100, 0.1 ml Phy a (10 mmol/L), and 0.7 ml of Tris‐HCl (pH 8.0, 50 mmol/L).…”

Section: Methodsmentioning

confidence: 99%

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Shi

Jia

et al. 2019

J Food Process Preserv

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“…Thus, under high salinity conditions, high concentrations of Na + may be present in the P. australis cytoplasm, which may create favorable conditions for chlorophyllase because ion concentrations can substantially influence the activities of many enzymes (Taiz and Zeiger 2010). High chlorophyllase activity favors chlorophyll degradation (Aiamla-or et al 2012). Moreover, because P. australis cannot effectively transport Na + into vacuoles of leaf cell, the water potential of guard cells is relatively constant with increasing salinity.…”

Section: Difference In Photosynthetic Tolerance To Salinity Between Pmentioning

confidence: 99%

Photosynthetic tolerance to non‐resource stress influences competition importance and intensity in an invaded estuary

Tang

Wolf

Gao

et al. 2018

Ecology

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In an attempt to clarify the role of environmental and biotic interactions on plant growth, there has been a long-running ecological debate over whether the intensity and importance of competition stabilizes, increases or decreases across environmental gradients. We conducted an experiment in a Chinese estuary to investigate the effects of a non-resource stress gradient, soil salinity (from 1.4‰ to 19.0‰ salinity), on the competitive interactions between native Phragmites australis and invasive Spartina alterniflora. We linked these effects to measurements of photosynthetic activities to further elucidate the underlying physiological mechanism behind the competitive interactions and the driver of invasion. The experiments revealed that while biomass of both species decreased in the presence of the other, competition did not alter photosynthetic activity of either species over time. P. australis exhibited high photosynthetic activity, including low chlorophyllase activity, high chlorophyll content, high stomatal conductance and high net photosynthetic rate, at low salinity. Under these conditions, P. australis experienced low competitive intensity, leading to high biomass production and competitive exclusion of S. alterniflora. The opposite was observed for S. alterniflora: while competitive intensity experienced by P. australis increased with increasing salinity, and photosynthetic activity, biomass, competitive dominance and the importance of competition for P. australis growth decreased, those of S. alterniflora were stable. These findings demonstrate that S. alterniflora invasion driven by competitive exclusion are likely to occur and expand in high salinity zones. The change in the nature of competition along a non-resource stress gradient differs between competitors likely due to differences in photosynthetic tolerance to salinity. The driver of growth of the less-tolerant species changes from competition to non-resource stress factors with increasing stress levels, whereas competition is constantly important for growth of the more-tolerant species. Incorporating metrics of both competition intensity and importance, as well as linking these competitive outcomes with physiological mechanisms, is crucial to understanding, predicting, and mediating the effects of invasive species in the future.

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“…However, a recent study on ripening kiwis (both 'stay-green' and yellowing varieties; Pilkington et al 2012) revealed the presence of the enzyme pheophytin pheophorbide hydrolase in increasing amounts towards fruit maturity. The enzyme catalyses the transformation of pheophytin a into pheophorbide a (Schelbert et al 2009;Aiamla-or et al 2012), suggesting pheophytin a occurring as catabolite also in fruits. Overall, the chlorophyll degradation process is complex and incompletely explored (Hörtensteiner and Kräutler 2011;Saga and Tamiaki 2012), and studies on fruits in particular are underrepresented (Barry 2009).…”

Section: Pigment Composition Varies Over Declining Total Chlorophyllmentioning

confidence: 99%

Spectral shift as advanced index for fruit chlorophyll breakdown

Seifert

Pflanz

Zude

2013

Food Bioprocess Technol

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The decline of fruit chlorophyll is a valuable indicator of fruit ripeness. Fruit chlorophyll content can be nondestructively estimated by UV/VIS spectroscopy at fixed wavelengths. However, this approach cannot explain the complex changes in chlorophyll catabolism during fruit ripening. We introduce the apparent peak position of the red band chlorophyll absorption as a new qualitative spectral indicator. Climacteric fruit (apple: n =24, mango: n =38, tomato: n =48) were analysed at different ripeness stages. The peak position and corresponding intensity values were determined between 650 and 690 nm of nondestructively measured fruit spectra as well as of corresponding spectra of fruit extracts. In the extracts, individual contents of chlorophyll a, chlorophyll b, pheophytin a and carotenoids were analysed photometrically, using an established iterative multiple linear regression approach. Nondestructively measured peak positions shifted unimodal in all three fruit species with significant shifts between fruit ripeness classes of maximal 2.00±0.27 nm (mean ± standard error) in tomato and 0.57±0.11 nm in apple. Peak positions in extract spectra were related to varying pigment ratios (R max =−0.91), considering individual pigments in the pool. The peak intensities in both spectral readings, nondestructive and fruit extracts, were correlated with absolute chlorophyll contents with R max = −0.84 and R max =1.00, respectively. The introduced spectral marker of the apparent peak position of chlorophyll absorbance bears the potential for an advanced information gain from nondestructive spectra for the determination of fruit ripeness.

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Pheophytinase activity and gene expression of chlorophyll-degrading enzymes relating to UV-B treatment in postharvest broccoli (Brassica oleracea L. Italica Group) florets

Cited by 75 publications

References 32 publications

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Photosynthetic tolerance to non‐resource stress influences competition importance and intensity in an invaded estuary

Spectral shift as advanced index for fruit chlorophyll breakdown

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