Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation

Zhuang, Hong; Hildebrand, David F.; Barth, M. Margaret

doi:10.1021/jf00058a006

Cited by 75 publications

(54 citation statements)

References 33 publications

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“…In contrast to the observations made on the material stored at room temperature, we observed a significant increase in the TBARM content in tissues stored at 4°C similar to that reported by Zhuang et al (1995). The reasons for this difference are not clear.…”

Section: Discussioncontrasting

confidence: 99%

“…Lipid degradation is a common feature of many tissues undergoing senescence. Earlier studies with broccoli florets, stored at 5°C, showed that fatty acid levels decreased during postharvest senescence, and levels of peroxidation products increased at both 5°C and room temperature (Zhuang et al, 1995(Zhuang et al, , 1997. These authors concluded that lipid peroxidation was correlated with the rapid deterioration of broccoli in storage.…”

Section: Discussionmentioning

confidence: 94%

See 1 more Smart Citation

Molecular and Biochemical Characterization of Postharvest Senescence in Broccoli

Page¹,

Griffiths²,

Buchanan‐Wollaston³

2001

Plant Physiology

168

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Postharvest senescence in broccoli (Brassica oleracea L. var Italica) florets results in phenotypic changes similar to those seen in developmental leaf senescence. To compare these two processes in more detail, we investigated molecular and biochemical changes in broccoli florets stored at two different temperatures after harvest. We found that storage at cooler temperatures delayed the symptoms of senescence at both the biochemical and gene expression levels. Changes in key biochemical components (lipids, protein, and chlorophyll) and in gene expression patterns occurred in the harvested tissue well before any visible signs of senescence were detected. Using previously identified senescence-enhanced genes and also newly isolated, differentially expressed genes, we found that the majority of these showed a similar enhancement of expression in postharvest broccoli as in developmental leaf senescence. At the biochemical level, a rapid loss of membrane fatty acids was detected after harvest, when stored at room temperature. However, there was no corresponding increase in levels of lipid peroxidation products. This, together with an increased expression of protective antioxidant genes, indicated that, in the initial stages of postharvest senescence, an orderly dismantling of the cellular constituents occurs, using the available lipid as an energy source. Postharvest changes in broccoli florets, therefore, show many similarities to the processes of developmental leaf senescence.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 94%

Molecular and Biochemical Characterization of Postharvest Senescence in Broccoli

Page¹,

Griffiths²,

Buchanan‐Wollaston³

2001

Plant Physiology

168

View full text Add to dashboard Cite

show abstract

“…According to previous research 7,21) , the rapid senescence of postharvest broccoli is associated with climacteric degradation of chlorophyll and/or oxidation of lipids.…”

Section: Discussionmentioning

confidence: 93%

Postharvest Black Spot Disease in Broccoli Caused by Alternaria brassicicola

Liu

Zhu

et al. 2009

Kansai Byochugai Kenkyukaiho

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“…Considering the above-mentioned factors, it is necessary to offer to the consumers a convenience product, and to evaluate different postharvest procedures aiming to preserve the quality of fresh-cut broccoli florets (Zhuang et al, 1995;Lemoine et al, 2008Lemoine et al, , 2009). …”

Section: Introductionmentioning

confidence: 99%