Effects of heat treatment on chlorophyll degrading enzymes in stored broccoli (Brassica oleracea L.)

Funamoto, Yoshio; Yamauchi, Naoki; Shigenaga, Tetsuya; Shigyo, Masayoshi

doi:10.1016/s0925-5214(01)00135-1

Cited by 135 publications

(98 citation statements)

References 27 publications

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“…Accordingly, the elevated CO 2 atmosphere inside the packages may have prevented accumulation of higher levels of ethylene, by competitive inhibition (Burg and Burg 1969). the HT samples exhibited similar behavior, which may have been due to a reduction in the activity of enzymes and expression of genes involved in ethylene biosynthesis and chlorophyll degradation (Funamoto et al 2002, Costa et al 2006, Büchert et al 2011.…”

Section: Postharvest Treatmentsmentioning

confidence: 95%

“…Postharvest treatments that delay the senescence process generally decrease the respiratory activity (Tian et al 1997, Funamoto et al 2002, Coupe et al 2003b) and allow the product to maintain a higher level of sugars. In our study, the content of fructose, glucose and sucrose decreased towards day 4 in all samples, as it was described in other cases, too (King and Morris 1994, Downs et al 1997, Pramanik et al 2005, Baclayon and Matsui 2009.…”

Section: Postharvest Treatmentsmentioning

confidence: 99%

“…In broccoli, these treatments have been effective in delaying senescence, causing a lower degradation of chlorophylls and allowing the storage for longer time (Costa et al 2006, Aiamla-or et al2010, Martínez-Hernández et al 2013. HT, can delay the onset of degradation of chlorophyll and slow down the senescence process (Funamoto et al 2002, Costa et al 2005. Also, broccoli treated with heat shows a lower loss of sucrose and proteins (Tian et al 1997, Costa et al 2005.…”

Section: Introductionmentioning

confidence: 99%

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Effect of time of day for harvest and postharvest treatments on the sugar metabolism of broccoli (Brassica oleracea var. italica)

Hasperué¹,

Lemoine²,

Chaves³

et al. 2014

AFSci

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Loss of sugars contributes to accelerate postharvest senescence of broccoli. Several treatments have been developed to delay senescence, but in many cases their effects on sugar metabolism were not analyzed. We studied the effect of harvest at different times of day (08:00, 13:00 and 18:00 h) and of several postharvest treatments as heat treatment (HT), modified atmosphere (MA) and 1-methylcylcopropene (1-MCP) on sugar levels and activities of enzymes related to sucrose and starch degradation. Harvesting at the end of day delayed the loss of chlorophylls and caused the lowest decrement in sugars, although no differences in invertase, sucrose synthase and β-amylase activities were detected among samples. Treatments of MA and 1-MCP caused a lower loss of glucose and fructose, while HT caused a lower decrement of sucrose. Treated samples maintained higher levels of chlorophylls. The treatments reduced the activity of invertase and sucrose synthase and induced higher levels of β-amylase activity. Harvesting at the end of day and performing simultaneously a MA treatment could be a good combination to maintain the green color of the inflorescence and sugar levels during postharvest of broccoli.

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Section: Postharvest Treatmentsmentioning

confidence: 95%

Section: Postharvest Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of time of day for harvest and postharvest treatments on the sugar metabolism of broccoli (Brassica oleracea var. italica)

Hasperué¹,

Lemoine²,

Chaves³

et al. 2014

AFSci

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“…The gradual browning of cut lettuce during cold storage can be repressed by heat-shock treatment, resulting in better quality (Loaiza-Velarde et al, 1997;Murata et al, 2004). Heat-shock treatment can also repress the decay, softening, and color change of strawberries during storage (Civello et al, 1997) and maintain the green color of broccoli (Funamoto et al, 2002;Funamoto et al, 2006). In this study, we examined the effect of heat-shock treatment on the browning of mung bean sprouts.…”

Section: Introductionmentioning

confidence: 99%

Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

Nishimura

Sameshima

Joshita

et al. 2012

FSTR

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Mung bean sprouts turn brown during cold storage. Here we showed that heat-shock treatment inhibited this browning by repressing the induction of phenylalanine ammonia-lyase (PAL) activity and the biosynthesis of polyphenols during cold storage. Mung bean sprouts were soaked in warm water at 50℃ for 60 s as heat-shock treatment and then stored at 8℃ for 6 days. Heat-shocked mung bean sprout turned less brown than that of the control sprout. The PAL activity in the control significantly increased during cold storage, while that in heat-shocked mung bean sprouts did not. The polyphenol content in heat-shocked mung bean sprouts was lower than that in the control at 3 and 6 days. There was no significant difference in polyphenol oxidase activity between the control and heat-shocked mung bean sprouts during cold storage. These results show that mild heat treatment inhibited the enzymatic browning of mung bean sprouts by repressing the induction of PAL activity during cold storage and the accumulation of polyphenols.

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“…29(3): 188-197 doi: 10.9755/ejfa.2016-07-907 http://www.ejfa.me/ Chaves, 2007), leek (Tsouvaltzis et al, 2006), melon (Luna Guzmán et al, 1999) and garlic (Cantwell et al, 2003). For broccoli, hot air or water can delay senescence in intact heads (Funamoto et al, 2002, Perini et al, 2017 and in fresh-cut product (Lemoine et al, 2008(Lemoine et al, , 2009Costa et al, 2005).…”

Section: Introductionmentioning

confidence: 99%