Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2014
Volume 17
Issue 2
Topic:
Horticulture
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Balouchi Z. , Ghasemnezhad M. , Saadatian M. , Peyvast G. 2014. BIOCHEMICAL CHARACTERISTIC OF FLORETS SENESCENCE IN BROCCOLI CULTIVARS DURING STORAGE AT LOW AND HIGH TEMPERATURES, EJPAU 17(2), #12.
Available Online: http://www.ejpau.media.pl/volume17/issue2/abs-12.html

BIOCHEMICAL CHARACTERISTIC OF FLORETS SENESCENCE IN BROCCOLI CULTIVARS DURING STORAGE AT LOW AND HIGH TEMPERATURES

Zahra Balouchi1, Mahmoud Ghasemnezhad1, Mohammad Saadatian2, Gholam Ali Peyvast1
1 Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran
2 Department of General Science, Faculty of Education, Soran University, Soran, Kurdistan Regional Government, Iraq

 

ABSTRACT

The relationship between oxidative stress and florets senescence of five broccoli
cultivars was investigated during two different storage temperatures. Florets
were stored three days at 20C or 40 days at 0C, followed by two additional
days at 20C. The florets deterioration rate was strongly affected by storage
temperature. Subsequently, a rapid decrease of chlorophyll was observed at 20C.
Postharvest senescence of broccoli is correlated with increasing lipid peroxidation
(MDA) level, lipoxygenase (LOX) activity and a decline in protein content that
has been used as a direct indicator of membrane injury. The antioxidant protection
incurred by superoxide dismutase (SOD) and peroxidase (POD) enzymes is important
for the retention of green colour in broccoli flower buds and the increases in
POD were likely related to florets yellowing. The results showed that storage
of the most broccoli cultivars at room temperature (20C) caused a significant
increase in SOD activity, while at 0C activity of the enzyme declined at
the end of 40 days, and thereafter increased at room temperature. The lowest
POD and increase in SOD activity in General and Revolution cultivars
at 0C storage, and Liberty and Revolution at
20C, is important for the retention of green colour in florets.

Key words: Brassica oleracea var. italica, senescence antioxidant enzymes, lipid peroxidation, chlorophyll, protein.


Zahra Balouchi
Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran


Mahmoud Ghasemnezhad
Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran


Mohammad Saadatian
Department of General Science, Faculty of Education, Soran University, Soran, Kurdistan Regional Government, Iraq
Phone: 00964- 7503194006
email: saadatian@hortilover.net

Gholam Ali Peyvast
Department of Horticultural Sciences, Faculty of Agriculture, University of Guilan, Rasht, Iran


Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.