The occurrence of internal browning induced by high soil temperature treatment and its physiological function in Raphanus root

Fukuoka, Nobuyuki; Enomoto, Toshiki

doi:10.1016/s0168-9452(01)00402-2

Cited by 26 publications

(20 citation statements)

References 13 publications

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“…Signifi cant genotypic differences in the response to high soil temperatures were reported in groundnut (Craufurd et al, 2003), radish (Fukuoka and Enomoto, 2001) and bentgrass (Xu and Huang, 2000a, b). However, studies on the genotypic differences in the response of wheat to high soil temperatures are scarce.…”

mentioning

confidence: 99%

Responses of Three Wheat Genotypes to High Soil Temperature during Grain Filling

Tahir

Nakata

Yamaguchi

2005

Plant Production Science

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confidence: 99%

Responses of Three Wheat Genotypes to High Soil Temperature during Grain Filling

Tahir

Nakata

Yamaguchi

2005

Plant Production Science

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“…After high temperature treatment, 15 radishes were sampled randomly, and then 10 uniform roots from these were selected. To measure IB, roots were cut lengthwise at the central axis and the degree of browning was classified by visual inspection, as shown previously (Fukuoka and Enomoto, 2001). …”

Section: Plant Materialsmentioning

confidence: 99%

“…And, peroxide-scavenging systems coupled with polyphenol biosynthesis are induced in order to detoxify active oxygen species instead of the ascorbate-glutathione cycle. They also indicated that IB-resistant cultivars retain their H 2 O 2 -decomposing capacity via the ascorbate-glutathione cycle even when roots are subjected to heat stress during the root maturation period, and then IB symptoms seldom occur (Fukuoka and Enomoto, 2001). Furthermore, Kawashiro (1990) and Kawashiro and Takeda (1988) reported that intervarietal differences exist with respect to susceptibility to IB formation.…”

Section: Introductionmentioning

confidence: 99%

“…It was reported that thermal conditions above the optimum range often resulted in a pronounced increase of enzymes associated with polyphenol biosynthesis, stimulating the induction of IB formation in Raphanus roots (Fukuoka and Enomoto, 1996). As for this phenomenon, it is suggested that a decline in the H 2 O 2 -decomposing capacity of the ascorbate-glutathione cycle is responsible for activation of the H 2 O 2 detoxifying pathway derived from polyphenol biosynthesis (Fukuoka and Enomoto, 2001). Accordingly, the H 2 O 2 level in roots of IBsusceptible cultivars exposed to heat stress is increased by disrupting the AsA regeneration system in the ascorbate-glutathione cycle.…”

Section: Introductionmentioning

confidence: 99%

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Intervarietal Differences in the Occurrence of Internal Browning and the Role of Ascorbic Acid in Raphanus Roots

Fukuoka¹,

Enomoto²

2007

J. Japan. Soc. Hort. Sci.

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The present study was carried out to compare the differences in peroxide-scavenging metabolism between radish cultivars which are susceptible to internal browning (IB) colorization upon increased temperature and cultivars which are resistant to browning. The induction of IB in the susceptible cultivars was progressively intensified with high temperature treatment during the later growth period, resulting in significant increases of glucose-6-phosphate dehydrogenase (G6PD), 6-phosphogluconate dehydrogenase (6PGD), L-phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO) at the central stele. Conversely, in the IB-resistant ones, neither the accumulation of IB nor induction of these enzymes occurred regardless of the treatment during this period. No correlation was found between the isothiocyanate (ITC) content and the development of IB. The ascorbic acid (AsA) content, however, was closely correlated with the development of IB. These results strongly suggest that intervarietal differences with respect to susceptibility to IB formation are closely correlated with differences in the polyphenol biosynthesis ability under high temperature conditions and largely dependent on AsA metabolism in the root.

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“…This discoloration is induced by high soil temperatures during the root maturation period (Fukuoka & Enomoto, 2001; Fukuoka & Kanamori, 1990). The occurrence of brown discoloration depends on sowing date, cultivar, and fertilizer conditions (Kawai, Hikawa, & Fujiwara, 1992; Kawai, Hikawa, & Ono, 1993; Kawashiro & Takeda, 1983) and correlates with the accumulation of polyphenolic compounds in the internal regions of the roots (Kawai et al., 1992).…”

Section: Introductionmentioning

confidence: 99%

Prediction and suppression of internal blue discoloration in roots of daikon, the Japanese radish (Raphanus sativus L.)

Teranishi

Nagata

2018

Food Science & Nutrition

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The internal blue discoloration of edible daikon roots often occurs on day 3 after harvest during storage at 20°C and is a serious problem. This study reports a rapid and simple method for predicting discoloration at harvest and proposes two methods for suppressing the discoloration of roots that are at discoloration risk. The soaking of freshly harvested roots in aqueous hydrogen peroxide resulted in immediate blue discoloration. The correlation between discoloration after storage at 20°C and discoloration after soaking in hydrogen peroxide was positive. Discoloration using hydrogen peroxide at harvest is a useful way of predicting discoloration risk. The storage of roots at 10°C in air or at 20°C in an atmosphere containing 1% (v/v) molecular oxygen resulted in no discoloration for at least 8 days. These storage conditions can guarantee no discoloration for the distribution after harvest.

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The occurrence of internal browning induced by high soil temperature treatment and its physiological function in Raphanus root

Cited by 26 publications

References 13 publications

Responses of Three Wheat Genotypes to High Soil Temperature during Grain Filling

Responses of Three Wheat Genotypes to High Soil Temperature during Grain Filling

Intervarietal Differences in the Occurrence of Internal Browning and the Role of Ascorbic Acid in Raphanus Roots

Prediction and suppression of internal blue discoloration in roots of daikon, the Japanese radish (Raphanus sativus L.)

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