Diphenol Oxidases, Enzyme-catalysed Browning and Plant Disease Resistance

Walker, John R.; Ferrar, Peter H.

doi:10.1080/02648725.1998.10647966

Cited by 157 publications

(125 citation statements)

References 230 publications

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“…The highly reactive quinones autopolymerize to form brown polyphenolic melanins. The exact role of PPO is not understood fully, but a role in plant disease or pest resistance seems well established (8). Enzymatic browning is a very important concern in postharvest physiology, and a PubMed search shows that PPO has been studied in at least 20 plant species.…”

Section: Resultsmentioning

confidence: 99%

Assaying gene content in Arabidopsis

Allen

2002

Proc. Natl. Acad. Sci. U.S.A.

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Arabidopsis has been popular as a model plant system for decades. Completion of the Arabidopsis genome and the availability of large expressed sequence-tag collections from other dicot species provides an opportunity to assess gene content in Arabidopsis, specifically by identifying genes from dicot test species that are absent from Arabidopsis. I report here results from these sorts of comparisons, carried out in part to assess the extent to which Arabidopsis is representative of dicot genomes and also the degree to which gene loss and novel gene acquisition has accompanied angiosperm speciation. More than 10% of the contigs from each of three dicot test species have no detectable homologue in Arabidopsis. By means of cross comparison among the test species, 154 specific cases of gene loss in the lineage leading to Arabidopsis were identified, including several well characterized enzymes and a group of proteins with strong homologs in the photosynthetic bacterium Synechocystis. These results show that although Arabidopsis is broadly representative of the other dicot genomes, there seems to be substantial variation even among relatively closely related genera. Further, although we cannot yet draw a causative link, variation in actual gene content seems appears to be a feature of angiosperm speciation.

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Section: Resultsmentioning

confidence: 99%

Assaying gene content in Arabidopsis

Allen

2002

Proc. Natl. Acad. Sci. U.S.A.

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“…Most of the watermelons are eaten freshly and others are processed to juices or fresh-cut products. However, enzymatic browning, which is mainly caused by a ployphenol oxidase (PPO), leads to a deleterious change in sensory properties of watermelon products (Jayaraman et al 1982;Walker and Ferrar 1998). Traditionally, thermal treatments were used to inactivate PPO (Yemenicioğlu et al 1997;Matsui et al 2007;Soysal 2008;Fortea et al 2009;Bakshi and Masoodi 2010).…”

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confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50°C for 30 min, which was far higher than 50.9% of control treatment at 50°C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k L and k S of labile and stable fractions were 1.976 and 0.041 min −1 by HPCD treatment of 30 MPa and 50°C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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“…This peel darkening is associated with oxidation of phenolic substrates by polyphenol oxidase. This is thought to be the major cause of the browning or darkening discoloration of many fruits and vegetables (Vaughn et al, 1988;Walker & Ferrar, 1998). Pongprasert et al (2006) reported increased activity of polyphenol oxidase that correlated with increased www.ccsenet.org/jas Journal of Agricultural Science Vol.…”

Section: Discussionmentioning

confidence: 99%

Reactive Oxygen Species (ROS) Scavenging in Hot Air Preconditioning Mediated Alleviation of Chilling Injury in Banana Fruits

Ambuko¹,

Zanol²,

Sekozawa³

et al. 2012

JAS

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Banana fruits (Musa sp., AAA group, Cavendish subgroup cv. 'Williams') were exposed to two hot air treatment regimes namely 50℃ for 10 minutes (HAT A) and 40℃ for 60 minutes (HAT B). The fruits were then stored at chilling temperatures (8℃) for up to 21 days to evaluate the efficacy the treatments on chilling injury (CI) alleviation and activity of reactive oxygen species (ROS) following the treatments. The hot air treatments initially disrupted normal cellular functions as evidenced by higher percentage of initial ion leakage. However upon transfer to cold storage, the trend was reversed and ion leakage was higher in the untreated controls compared to the treated bananas. Symptoms of CI appeared earlier (5 th day) and progressed faster in the untreated controls compared to the treated bananas. The slow progression of CI in treated bananas was accompanied by increased reactive oxygen species (ROS) scavenging capacity. This was evidenced by higher activity of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), guaiacol peroxidase (POD) and ascorbate peroxidase (APX), in the treated bananas. Similarly, the components of the ascorbate-glutathione cycle were positively affected by the hot air treatments. The content of reduced glutathione (GSH) and reduced ascorbic acid (AsA) were slightly higher, contributing to the higher antioxidant potential in the treated bananas; this further enhanced the ROS scavenging capacity. Moreover the activity of glutathione reductase (GR) which is essential in recycling glutathione was slightly higher in the treated bananas. These results indicate that the increased antioxidants' content and antioxidant enzymes' activity triggered by hot air treatments positively enhanced the bananas' tolerance to chilling temperature.

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Diphenol Oxidases, Enzyme-catalysed Browning and Plant Disease Resistance

Cited by 157 publications

References 230 publications

Assaying gene content in Arabidopsis

Assaying gene content in Arabidopsis

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Reactive Oxygen Species (ROS) Scavenging in Hot Air Preconditioning Mediated Alleviation of Chilling Injury in Banana Fruits

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