Evaluation of freshness in fruit and vegetable base on their active oxygen scavenging systems -in sweet pepper fruit model-
| Project/Area Number |
11660035
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
園芸・造園学
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| Research Institution | Osaka Prefecture University |
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Principal Investigator |
IMAHORI Yoshihiro Osaka Prefecture University, Graduate School of Agriculture and Biological Sciences, Assistant Professor, 農学生命科学研究科, 講師 (40254437)
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| Project Period (FY) |
1999 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥2,700,000 (Direct Cost: ¥2,700,000)
Fiscal Year 2001: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 2000: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1999: ¥1,500,000 (Direct Cost: ¥1,500,000)
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| Keywords | chilling injury / superoxide dismutase / ascorbic acid / hydrogen peroxide / sweet pepper / mume / sweet potato / potato / アスコルビン酸ペルオキシダーゼ / カタラーゼ / デヒドロアスコルビン酸還元酵素 / グルタチオン / モノデヒドロアスコルビン酸還元酵素 / ピーマン果実 |
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| Research Abstract |
Low temperature storage is the most effective storage for extending the shelf life of fresh horticultural commodities because it slows down their metabolism. However, low temperature below the critical threshold temperature but above freezing causes chilling injury for fresh horticultural commodities. Recently, it is reported that chilling may induce oxidative stress in plant tissues, and there is increasing evidence that chilling elevates the levels of active oxygen species.
In this study, we have determined changes in the antioxidant system in sweet pepper fruit, mume fruit, sweet potato and potato during storage at low temperature. Chilling injury symptoms such as surface pitting appeared and increased in sweet pepper fruit and sweet potato stored at 1 ℃, and in mume fruit stored at 7 ℃. Hydrogen peroxide levels increased in sweet pepper fruit and sweet potato stored at 1 ℃, and in mume fruit stored at 7 ℃. However, in potato, hydrogen peroxide level was not affected by storage tempe
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rature and remain unchanged throughout storage. In sweet pepper fruit ascorbate level was not affected by storage temperature and increased during storage, while dehydroascorbate level showed significant transient increase on day 4 at 1 ℃, and then decreased subsequently. Level of reduced glutathione in sweet pepper fruit was found to be lower at 1 ℃ than the other treatments throughout storage but the levels of oxidized glutathione in sweet pepper fruit were not affected by storage temperature and decreased during storage. Superoxide dismutase activity increased in sweet pepper fruit and sweet potato stored after days 7at 1 ℃, and in mume fruit stored at 7 ℃ . But, in potato superoxide dismutase activity level was not affected by storage temperature and remain unchanged throughout storage.
These findings indicate that the development of chilling injury symptoms may be related to the activity of the antioxidant system in sweet pepper fruit, mume fruit and sweet potato expect in potato during storage at low temperature. Less
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Report
(4 results)
Research Products
(3 results)
