Peroxidase-mediated chlorophyll degradation in horticultural crops

Yamauchi, Naoki; Funamoto, Yoshio; Shigyo, Masayoshi

doi:10.1023/b:phyt.0000047796.98784.06

Cited by 81 publications

(65 citation statements)

References 45 publications

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“…As previously mentioned by Yamauchi et al (2004), in addition to specific enzyme activity (chlorophyllase, reductase, Mg-dechelatase), the degradation of chlorophyll via the peroxidase-phenolic compound system appears to be possible. Further studies are necessary to clarify the mechanism of peroxidase-mediated Chl degradation.…”

Section: Peroxidase Activitymentioning

confidence: 79%

“…1.11.1.7) are widely distributed in plants (chloroplasts, vacuoles and cell walls), where they catalyse the reduction of hydrogen peroxide (H 2 O 2 ) to water (Bania & Mahanta, 2012). According to Yamauchi et al (2004), during the lifespan of the leaf, peroxidases oxidize the phenolic compounds (mainly the ones that have the hydroxyl group at the p-position) to form the phenoxy radicals and superoxide anions that attack chlorophyll, which is subsequently degraded to colourless low-molecular-weight compounds. On the other hand, Hörtensteiner and Kräutler (2011) concluded that peroxidative or photooxidative activities, suggested to be active in Chl breakdown, are irrelevant in vivo.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Filimon¹,

Rotaru²,

Filimon

2016

SAJEV

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Variations in chlorophyll a/b and chlorophyll/carotenoid ratios are indicators of senescence, stress or damage to the photosynthetic apparatus and affect the normal course of plant biological processes. The aim of this work was to investigate the chlorophyll (a and b) and carotenoid content and ratios in the leaves of four Vitis vinifera L. table grape cultivars in the main phenophases of the annual biological cycle. During the annual cycle, the moisture content of the leaves decreased significantly (up to 21%), along with a reduction in leaf area and perimeter. Chlorophyll a and b showed a continuous accumulation until grape véraison, with lower values of the Chl a/b ratio at the beginning of the vegetative period. Carotenoids continued their biosynthesis until grape ripening (for another 30 days), at which stage there was a significant decrease in the chlorophyll/carotenoid ratio (2.62 ± 0.31). At véraison, peroxidase had the most intense activity (0.20 to 0.51 U/mg), possibly because of involvement in chlorophyll degradation, while total phenolic content started to decrease. Grape véraison could be regarded as the starting point of foliage senescence. Moreover, the relationship between total chlorophyll (by extraction) and chlorophyll content index (non-destructive method) was very significant (R 2 = 0.92). These results contribute to a better understanding of foliar pigment dynamics and the timing of their decline in order to define the behaviour of table grape cultivars during the annual biological cycle. INTRODUCTIONThe annual life cycle of grapevines is a process that takes place in the vineyard each year, beginning with bud burst in the spring and culminating with leaf fall in autumn, followed by winter dormancy (Creasy & Creasy, 2009). The annual life cycle comprises all morphological and biological changes with a periodic character through which the grapevine passes in a calendar year. These changes are called phenological stages (phenophases) and have a specific starting and ending time and a hereditary character (Wang et al., 2014). The occurrence and duration of phenological phases is influenced by climatic factors, and it should be noted that, under the same climatic conditions, the annual life cycle varies by cultivar (Jones & Davis, 2000). In the temperate continental climate, the annual cycle of grapevines lasts about 160 to 220 days.Chlorophylls (Chl) are probably the most important organic compounds on earth, as they are required for photosynthesis (Davies, 2004;Willows, 2004). Photosynthesis in plants is dependent upon capturing light energy in the pigment chlorophyll, and in particular chlorophyll a (Blankenship, 2014). Photosynthetic activity is a very intense process (5 to 11 μmol CO 2 /m 2 /s) that provides all the organic material needed for the growth and life activity of the plant (Popescu & Popescu, 2014). This is why photosynthesising cells have to contain large amounts of assimilatory pigments (up to 5% of total dry solids; Rabinowitch & Govindjee, 1969). In most species, the photos...

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Section: Peroxidase Activitymentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Filimon¹,

Rotaru²,

Filimon

2016

SAJEV

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“…The strong green colour of chlorophyll may mask developing pinking or browning discolouration with chlorophyll degradation during storage potentially revealing the underlying discolouration. This is likely to be more of an issue in processed lettuce than whole-head lettuce (Brown et al 1991) as chlorophyll breakdown in cut salads has been shown to be predominantly driven by either oxidative breakdown of fatty acids via the enzyme lipoxygenase (Thomas 1986) or peroxidative breakdown of p-hydoxyphenolic compounds by POD (Martinoia et al 1982;Yamauchi et al 2004). A second, much slower and oxygen-independent pathway also removes chlorophyll by the actions of dechelatase and chlorophyllase.…”

Section: Biochemistry Of Oxidative Discolourationmentioning

confidence: 99%

Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life

et al. 2017

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Lettuce discolouration is a key post-harvest trait. The major enzyme controlling oxidative discolouration has long been considered to be polyphenol oxidase (PPO) however, levels of PPO and subsequent development of discolouration symptoms have not always correlated. The predominance of a latent state of the enzyme in plant tissues combined with substrate activation and contemporaneous suicide inactivation mechanisms are considered as potential explanations for this phenomenon. Leaf tissue physical properties have been associated with subsequent discolouration and these may be influenced by variation in nutrient availability, especially excess nitrogen and head maturity at harvest. Mild calcium and irrigation stress has also been associated with a reduction in subsequent discolouration, although excess irrigation has been linked to increased discolouration potentially through leaf physical properties. These environmental factors, including high temperature and UV light intensities, often have impacts on levels of phenolic compounds linking the environmental responses to the biochemistry of the PPO pathway. Breeding strategies targeting the PAL and PPO pathway biochemistry and environmental response genes are discussed as a more cost-effective method of mitigating oxidative discolouration then either modified atmosphere packaging or post-harvest treatments, although current understanding of the biochemistry means that such programs are likely to be limited in nature and it is likely that they will need to be deployed alongside other methods for the foreseeable future.Keywords Lettuce Á Discolouration Á Biochemistry Á Environment Á Polyphenols Á Phenylpropanoid pathway Á Review The value of lettuceThe UK processed salad sector was valued at approximately £848 million in

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“…Peroxidase was found to degrade Chls in vitro in the presence of phenolic compounds and the activity increased significantly with yellowing during storage in several horticultural crops (Dissanayake et al, 2008;Huff, 1982;Johnson-Flanagan and McLachlan, 1990;Johnson-Flanagan and Spencer, 1996;Kato and Shimizu, 1985;Ma and Shimokawa, 1998;Martínez et al, 2001;Matile, 1980;Maunders et al, 1983;Yamauchi and Minamide, 1985;Yamauchi et al, 1980Yamauchi et al, , 2004. In parsley leaves, in which yellowing occurs quickly during storage at ambient temperature, an apigenin, which is the main flavonoid of the leaves, was involved in in vitro peroxidase-mediated Chl degradation (Yamauchi and Minamide, 1985).…”

Section: ) Involvement Of the Phenoxy Radical In Peroxidasemediated mentioning

confidence: 99%

“…Recently, pheophytinase (PPH), which is localized in the chloroplast, was also found to be a Phein a-specific dephytylation enzyme (Hörtensteiner and Kräutler, 2011;Schelbert et al, 2009). In addition, Chl a is degraded in vitro by peroxidase in the presence of phenolic compounds, which have a hydroxyl group at the pposition, to form 13 2 -hydroxychlorophyll (OHChl) a as an intermediate (Kato and Shimizu, 1985;Matile, 1980;Yamauchi and Minamide, 1985;Yamauchi et al, 1980;Yamauchi et al, 2004). Maunders et al (1983) reported that the OHChl a level increased concurrently with a decline of Chl a in senescing barley and kidney bean leaves.…”

Section: Introductionmentioning

confidence: 99%

Quality Maintenance of Postharvest Horticultural Crops by Stress Treatments and Approach for the Elucidation of Its Mechanism

Yamauchi

2013

J. Japan. Soc. Hort. Sci.

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This review deals with the effectiveness and mechanism of stress treatments, such as heat and UV treatments (hot air, hot water, and UV-B), on the quality maintenance of postharvest green horticultural crops such as broccoli florets and green sour citrus fruits (lime, Nagato-yuzukichi, and yuzu), in which chlorophyll (Chl) degradation is a main factor in quality deterioration. Postharvest stress treatments effectively suppressed Chl degradation with senescence during storage. In broccoli florets and lime fruit, hydrogen peroxide, which is produced by postharvest stress treatments, could induce the activation of the ascorbate-glutathione (AsA-GSH) cycle, and enhancement of the AsA-GSH cycle might be involved in the suppression of senescence in such produce. The mechanism of peroxidase-mediated Chl degradation and the control of Chl-degrading enzymes by stress treatments were determined using broccoli florets and Nagato-yuzukichi fruit. Peroxidase oxidized phenolic compounds such as apigenin, naringin and p-coumaric acid, which have a hydroxyl group at the p-position, to form phenoxy radicals, and Chl a could be degraded by the formed phenoxy radicals to colorless low-molecularweight compounds. It was found that the cationic isoperoxidase related to Chl degradation, which is localized in the chloroplast, increased with senescence during storage and enhancement of the activity was effectually inhibited by stress treatments. In addition to peroxidase, the activities and gene expression of other Chl-degrading enzymes were controlled by stress treatments. Thus, stress treatments seem to be a useful method for controlling Chl degradation in stored green fruits and vegetables.

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Peroxidase-mediated chlorophyll degradation in horticultural crops

Cited by 81 publications

References 45 publications

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life

Quality Maintenance of Postharvest Horticultural Crops by Stress Treatments and Approach for the Elucidation of Its Mechanism

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