Evidence for the independency of induction of phenylalanine ammonia lyase (PAL) in potatoes by two stimuli, light and gamma-irradiation

Pendharkar, M. B.; Nair, P.M.

doi:10.1016/0304-4211(77)90175-4

Cited by 5 publications

(2 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, these values remained higher in mushrooms irradiated at 1.5 and 2.5 kGy than the values of control mushrooms and mushrooms irradiated at 0.5 kGy. Such enhancement of the PAL activity is in agreement with previous reports on irradiated citrus (Riov et al, 1968), grapes (Riov et al, 1970), apples (Tan, 1980), clementines (Oufedjikh et al, 2000), and potatoes (Pendharkar and Nair, 1977). As PAL is involved in the synthesis of some phenols in plants and fruits (Camm and Towers, 1973), its enhancement during the first days of storage in irradiated mushrooms is accompanied by an increase of total phenols during the same period of time (Figure 2).…”

Section: Discussionsupporting

confidence: 92%

Effect of γ-Irradiation on Phenylalanine Ammonia-lyase Activity, Total Phenolic Content, and Respiration of Mushrooms (Agaricus bisporus)

Benoit

D'Aprano

Lacroix

2000

J. Agric. Food Chem.

View full text Add to dashboard Cite

Ionizing treatments were applied at 0.5 kGy, 1.5 kGy, and 2.5 kGy to edible mature mushrooms (Agaricus bisporus, albidus) in order to assess the effect of the gamma-irradiation on some biochemical parameters. Irradiation at doses of 1.5 kGy and 2.5 kGy reduced significantly (p < or = 0.05) the rate of respiration of the mushrooms, compared to that of samples irradiated at 0.5 kGy and nonirradiated control samples (C). Ionizing treatments increased significantly (p < or = 0.05) the phenylalanine ammonia-lyase (PAL) activity and total phenols concentration between days 1 and 4. From days 3-4, to the end of the storage period (day 12), both PAL activity and total phenols in the irradiated samples (I) collapsed to lower values. In contrast, the activity of polyphenol oxidase (PPO) increased until days 7, 9, and 12 for samples treated at 0.5, 1, and 2 kGy, respectively. Color measurements showed a loss of whiteness (L value) during storage. After day 4, however, the effectiveness of gamma-irradiation became apparent, and highest L values were obtained for I only.

show abstract

Section: Discussionsupporting

confidence: 92%

Effect of γ-Irradiation on Phenylalanine Ammonia-lyase Activity, Total Phenolic Content, and Respiration of Mushrooms (Agaricus bisporus)

Benoit

D'Aprano

Lacroix

2000

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…During storage days, the increase in PAL activity as a result of 0.5 kGy dose was found to be significant ( P < 0.05). Such increase in PAL activity because of irradiation was also reported earlier in other fruits including irradiated apples and potatoes (Pendharkar and Nair 1977). Beaulieu et al .…”

Section: Resultssupporting

confidence: 87%

Browning of Litchi Fruit Pericarp: Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase and Effect of Gamma Radiation*

Mishra

Kumar

Wadhawan

et al. 2011

Journal of Food Biochemistry

View full text Add to dashboard Cite

A dose of 0.5 kGy of gamma radiation in combination with low temperature storage (4C) helped in extending the shelf life of two Indian litchi (Litchi chinensis) cultivars (“Shahi” and “China”) up to 28 days. However, during storage, pericarp browning in litchi was observed. Hence, in the current study to understand the mechanism of pericarp browning, total phenolics and the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL) were evaluated. The PPO activity and phenolics were found to be higher in “China” than in “Shahi,” whereas POD and PAL activities were higher in “Shahi.” PPO and phenolics played a major role in the pericarp browning. Radiation treatment increased the PAL activity and hence the level of total phenolics, whereas PPO and POD activities were inhibited. This may explain reduction in browning in irradiated fruits compared with nonirradiated fruits. PRACTICAL APPLICATIONS Browning of litchi pericarp affects the appeal of the fruit and is one of the main problems encountered by the cultivators and traders, leading to significant economic losses. Understanding the role of different enzymes and level of phenolics in the process of browning will help find suitable postharvest methods for the control of browning. As the radiation treatment is being used as a mandatory quarantine treatment in many countries for export, further understanding the effect of radiation treatment on the browning and related enzyme activities will help in postharvest management and improving international trade of litchi.

show abstract

The mode of inhibition of the biosynthesis of phenylalanine ammonia lyase by its product cinnamic acid in aging potato parenchyma tissue

Shirsat

Nair

1986

J Biosci

View full text Add to dashboard Cite

Evidence for the independency of induction of phenylalanine ammonia lyase (PAL) in potatoes by two stimuli, light and gamma-irradiation

Cited by 5 publications

References 15 publications

Effect of γ-Irradiation on Phenylalanine Ammonia-lyase Activity, Total Phenolic Content, and Respiration of Mushrooms (Agaricus bisporus)

Effect of γ-Irradiation on Phenylalanine Ammonia-lyase Activity, Total Phenolic Content, and Respiration of Mushrooms (Agaricus bisporus)

Browning of Litchi Fruit Pericarp: Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase and Effect of Gamma Radiation*

The mode of inhibition of the biosynthesis of phenylalanine ammonia lyase by its product cinnamic acid in aging potato parenchyma tissue

Contact Info

Product

Resources

About