Expression of a lipoxygenase encoding gene (BoLOX1) during postharvest senescence of broccoli

Gómez-Lobato, María E.; Civello, Pedro Marcos; Martínez, Gustavo

doi:10.1016/j.postharvbio.2011.07.003

Cited by 25 publications

(14 citation statements)

References 39 publications

(58 reference statements)

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“…In addition, the increased levels of AAO activity would affect the nutritional value (Raseetha et al ., ). Hence, when senescence processes continue during storage, molecules such as oxylipins and jasmonic acid are produced (Gomez‐Lobato et al ., ). POD activity significantly changed during storage for Bellstar , but not for Legacy florets.…”

Section: Resultsmentioning

confidence: 99%

Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage

Raseetha

Oey

Burritt

et al. 2013

Int J of Food Sci Tech

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Summary The research objective was to study whether volatile organic compounds released in the headspace could be used to assess the broccoli quality (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage (23 °C for 7 days) and correlated with colour change and the activity of peroxidase/POD, ascorbic acid oxidase/AAO and lipoxygenase/LOX. Volatile organic compounds were monitored using PTR‐MS. Methanol had the highest concentration compared with other volatiles released in the headspace that significantly increased during senescence. The methanol concentration was approximately 500 ppbv before the broccoli colour began to change from green to yellow. The concentration of methanol in the headspace increased to 1000–1100 ppbv for Bellstar and Legacy when the colour became yellowish. LOX had high correlation (0.91 and 0.83 for Bellstar and Legacy, respectively) with volatiles for both cultivars, but not for POD. Methanol production is proposed as the best volatile marker to assess the broccoli quality.

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Section: Resultsmentioning

confidence: 99%

Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage

Raseetha

Oey

Burritt

et al. 2013

Int J of Food Sci Tech

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“…Nonetheless, this value corresponded to purified extract. In the case of LOX, values of broccoli enzyme activity ranged from 0.0032 U/Kg to 2.515 Units/ml (Gomez‐Lobato, Civello, & Martínez, ; Morales‐Blancas, Chandia, & Cisneros‐Zevallos, ). Morales‐Blancas et al () reported an initial LOX activity of 2.515 Units/ml of broccoli extract and 2.267 Units/ml of green asparagus (stem) extract.…”

Section: Discussionmentioning

confidence: 99%

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Sánchez‐Vega

Rodríguez‐Roque

Elez-Martı́nez

et al. 2019

J Food Process Preserv

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This research evaluated the influence of high‐intensity pulsed electric field (HIPEF) processing parameters, electric field strength, treatment time, and polarity on color difference (∆E*), polyphenol oxidase (PPO), and lipoxygenase (LOX) activities in broccoli juice. An optimization of HIPEF processing was accomplished and compared with thermal treatment (90°C/60 s). The lowest RALOX (68.71%) and RAPPO (36.11%) were reached at the strongest HIPEF conditions (35 kV/cm for 2,000 µs in bipolar mode). Bipolar mode pulses showed lower RALOX and RAPPO than monopolar mode. However, polarity did not show a significant effect on ∆E*. LOX was always more resistant to HIPEF treatment than PPO. The optimization process (26.35 kV/cm for 1,235 μs in bipolar mode) showed around 60% of enzyme inactivation and ∆E* = 0.69. Thermally processed broccoli juice exhibited the greatest color difference (∆E* = 7.89). HIPEF processing could be an appropriate technology to preserve the color properties and reduce the enzyme activity of broccoli juice. Practical applications Vegetable juices, in particular broccoli juice is attracting the food industry attention because it contains high amounts of nutrients; however, this fact increase their susceptibility to endogenous enzymes. HIPEF is a nonthermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to inactivate deteriorative enzymes in vegetable juices, offering to consumers a high quality product.

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“…Reactive oxygen species overproduction and oxidative damage are essential events in the senescence of postharvest vegetables . LOX catalyze the hydroperoxidation of polyunsaturated fatty acids and contribute to membrane deterioration (Gomez-Lobato et al, 2012). However, plants have developed the ability to eliminate ROS with an efficient ROS-scavenging system (Mittler et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Hydrogen Sulfide Alleviates Dark-promoted Senescence in Postharvest Broccoli

Li¹,

Hu²,

Zhang³

et al. 2015

horts

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Broccoli (Brassica oleracea var. italica) is an important vegetable crop rich in vitamins and sulforaphane. However, the floral heads of broccoli experience rapid postharvest senescence. Here we found that hydrogen sulfide (H2S) treatment alleviated dark-promoted senescence in broccoli florets. H2S delayed the symptoms of senescence and maintained higher levels of chlorophyll and Rubisco and lower protease activity compared with water control. Gene expression analysis showed that H2S down-regulated the expression of chlorophyll degradation-related genes BoSGR, BoNYC, BoCLH1, BoPPH, and BoRCCR. Expression of lipoxygenase gene BoLOX1 and the genes involved in the ethylene synthesis pathway, BoACS2 and BoACS3, were also down-regulated by H2S. The reduced expression level in cysteine protease gene BoCP3 and aspartic protease gene BoLSC807 suggested the role of H2S in alleviating protein degradation during broccoli senescence. H2S up-regulated the expression of sulfur metabolism genes BoSR and BoOASTL, and the antioxidant gene BoCAT. These results show that H2S plays a vital role in alleviating broccoli senescence through a broad regulation on gene expression of reactive oxygen species (ROS) metabolism genes, ethylene synthesis genes, and protease genes.

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Expression of a lipoxygenase encoding gene (BoLOX1) during postharvest senescence of broccoli

Cited by 25 publications

References 39 publications

Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage

Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Hydrogen Sulfide Alleviates Dark-promoted Senescence in Postharvest Broccoli

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