Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica Group) florets

Aiamla-or, Sukanya; Kaewsuksaeng, Samak; Shigyo, Masayoshi; Yamauchi, Naoki

doi:10.1016/j.foodchem.2009.10.056

Cited by 114 publications

(64 citation statements)

References 32 publications

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“…C13 2 -demethylated catabolites have so far only been identified in the Brassicaceae, and in the past an enzyme termed pheophorbidase has been described, which is capable of hydrolyzing the C13 2 -methylester of Pheide (Suzuki et al 2006). The product of the reaction, C13 2 -carboxyl pyropheophorbide, was shown to spontaneously decarboxylate to pyropheophorbide (Shioi et al 1996b), a proposed product of Chl breakdown mainly found in algae and during post harvest senescence (Ziegler et al 1988;Aiamla-or et al 2010). Pheophorbidase was cloned from Raphanus sativus (Suzuki et al 2006); it is a serine-type esterase and is highly similar to the members of the Arabidopsis methyl esterase (MES) protein family.…”

Section: C13 2 -Methylester Hydrolysismentioning

confidence: 99%

Update on the biochemistry of chlorophyll breakdown

2012

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In land plants, chlorophyll is broken down to colorless linear tetrapyrroles in a highly conserved multi-step pathway. The pathway is termed the 'PAO pathway', because the opening of the chlorine macrocycle present in chlorophyll catalyzed by pheophorbide a oxygenase (PAO), the key enzyme of the pathway, provides the characteristic structural basis found in all further downstream chlorophyll breakdown products. To date, most of the biochemical steps of the PAO pathway have been elucidated and genes encoding many of the chlorophyll catabolic enzymes been identified. This review summarizes the current knowledge on the biochemistry of the PAO pathway and provides insight into recent progress made in the field that indicates that the pathway is more complex than thought in the past. Abstract In land plants, chlorophyll is broken down to colorless linear tetrapyrroles in a highly conserved multistep pathway. The pathway is termed the 'PAO pathway', because the opening of the chlorine macrocycle present in chlorophyll catalyzed by pheophorbide a oxygenase (PAO), the key enzyme of the pathway, provides the characteristic structural basis found in all further downstream chlorophyll breakdown products. To date, most of the biochemical steps of the PAO pathway have been elucidated and genes encoding many of the chlorophyll catabolic enzymes been identified. This review summarizes the current knowledge on the biochemistry of the PAO pathway and provides insight into recent progress made in the field that indicates that the pathway is more complex than thought in the past.

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Section: C13 2 -Methylester Hydrolysismentioning

confidence: 99%

Update on the biochemistry of chlorophyll breakdown

2012

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“…Although there is more research going on the effect of postharvest UV-B treatment on other crops such as, broccoli (Aiamla-or et al, 2010), grapes (Cantos et al, 2000), mushrooms (Roberts et al, 2008), and apples (Hagen et al, 2007), very limited study has been done in case of tomato in the past decades.…”

Section: Introductionmentioning

confidence: 99%

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Kasım¹,

Kasım²

2015

Food Sci. Technol (Campinas)

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In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.Keywords: tomato; UV-B; color; glucose; fructose; sucrose.Practical Application: Sugars, acids, phenols, and minerals, are the main constituents of tomato taste with sugars, quantitatively, making the largest contribution. Higher fructose, glucose, and TSS content of tomatoes result in increased sweetness and better tasting tomatoes, and ultimately consumer satisfaction.

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“…In lime fruit, Chl-degrading peroxidase activity increased considerably with the degreening of peel flavedo during storage at 25°C (Kaewsukusaeng et al, 2011). We reported that Chl-degrading peroxidase activity was enhanced concomitantly with the yellowing of florets in stored broccoli (Aiamla-or et al, 2010;Funamoto et al, 2002). In this study, we estimated that Chl-degrading peroxidase activity increased greatly for the first 6 days of storage at 20°C and that the level of naringin, which could act as a substrate of peroxidase, decreased for the first 6 days of storage, suggesting that naringin radical formed by peroxidase could be highly related to Chl degradation of stored Nagato-yuzukichi fruit.…”

Section: Flavonoid and Chlorophyll Analyses By Hplcmentioning

confidence: 95%

Effect of Naringin Radical Formed by Peroxidase on Chlorophyll Degradation during Storage of Citrus nagato-yuzukichi Fruit

Yamauchi

Aiamla-or

Eguchi

et al. 2012

J. Japan. Soc. Hort. Sci.

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Free radical formation from flavonoids by peroxidase action and changes in flavonoid levels and peroxidase activity during storage were determined to clarify the involvement of naringin radical in chlorophyll (Chl) degradation in stored green Nagato-yuzukichi (Citrus nagato-yuzukichi hort. ex Y. Tanaka) fruit. Chl a was degraded by peroxidase-hydrogen peroxide system not in the presence of hesperidin but with naringin. However, radical formation of both naringin and hesperidin, which were the main flavonoids in the flavedo of Nagatoyuzukichi fruit, with peroxidase-mediated oxidation was found by electron spin resonance analysis. The naringin radical, which was formed by a radical forming reagent, potassium ferricyanide, was related to the formation of 13 2 -hydroxychlorophyll (OHChl) with Chl a degradation, whereas the hesperidin radical hardly affected OHChl a formation. In addition, superoxide dismutase did not inhibit Chl a degradation by naringin radical formed by potassium ferricyanide. In Nagato-yuzukichi fruit, Chl-degrading peroxidase activity increased considerably during storage at 20°C, with a peak value on day 6 of storage in accordance with decrease in Chl content, after which it decreased. The contents of naringin and hesperidin, especially the former, decreased during storage at 20°C, but afterwards increased slightly. These findings suggest that the naringin radical formed by peroxidase could be partly involved in Chl degradation during storage in Nagato-yuzukichi fruit.

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Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica Group) florets

Cited by 114 publications

References 32 publications

Update on the biochemistry of chlorophyll breakdown

Update on the biochemistry of chlorophyll breakdown

Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages

Effect of Naringin Radical Formed by Peroxidase on Chlorophyll Degradation during Storage of Citrus nagato-yuzukichi Fruit

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