Effects of postharvest ethanol vapor treatment on activities and gene expression of chlorophyll catabolic enzymes in broccoli florets
Effects of postharvest ethanol vapor treatment on activities and gene expression of chlorophyll catabolic enzymes in broccoli florets
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DOI：
10.1016/j.postharvbio.2009.08.010
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发表时间：
2010-02-01
影响因子：
7
通讯作者：
Yamauchi, Naoki
中科院分区：
文献类型：
--
作者：
Fukasawa, Asumi;Suzuki, Yasuo;Yamauchi, Naoki
青花菜（Brassica oleracea L.）Italica Group）是品质劣变的重要指标，并伴随叶绿素（Chi）降解而发生。采后乙醇蒸汽处理可通过抑制Chi的降解来延缓青花菜花的黄化。作为确定这种延迟机制的第一步，确定了采后乙醇蒸汽处理对青花菜中Chi分解代谢酶的活性和基因表达的影响。将西兰花小枝置于有或没有（对照）乙醇垫的穿孔聚乙烯袋中，并在20 ℃下在黑暗中储存。对照青花菜小花贮藏3 d后Chi含量显著下降，而乙醇处理的青花菜小花除贮藏1 d外，Chi含量变化不显著。叶绿素酶活性变化在乙醇处理的青花菜类似的控制，直到3天的存储，但随后的活性下降的趋势。镁-脱螯合酶和叶绿素降解过氧化物酶的活性，大大增加与衰老的控制，保持不变，在乙醇处理的花椰菜。BoCLH 1表达的变化与叶绿素酶活性的变化几乎相似。对照西兰花中BoPAO的表达量在贮藏第1天显著增加，并一直维持在高水平，直到第3天。相反，这种表达在乙醇处理的花椰菜被抑制，直到两天。BoRCCR在对照西兰花中的表达增加，直到两天的存储，而在乙醇处理的西兰花中的表达在存储过程中没有显示出变化。这些结果表明，采后乙醇蒸汽处理抑制了Chi分解代谢酶的活性和基因表达，导致青花菜小花延迟黄化。(C)2009爱思唯尔有限公司版权所有。
Postharvest yellowing of broccoli (Brassica oleracea L. Italica Group) is an important indicator of quality deterioration and occurs with chlorophyll (Chi) degradation. Postharvest ethanol vapor treatment could delay the yellowing of broccoli florets, through the suppression of Chi degradation. As the first step in identifying the mechanism of this delay, the effects of postharvest ethanol vapor treatment on activities and gene expression of the Chi catabolic enzymes in broccoli were determined. Broccoli branchlets were placed in a perforated polyethylene bag with or without (control) an ethanol pad and stored at 20 degrees C in darkness. The Chi contents of the control broccoli florets decreased remarkably after three days in storage, whereas the contents of the ethanol-treated broccoli showed no significant changes except at day one. Changes in chlorophyllase activity in the ethanol-treated broccoli were similar to those of the control until three days in storage, but then the activity tended to decease. Mg-dechelatase and Chl-degrading peroxidase activities, which increased greatly with senescence in the controls, remained unchanged in the ethanol-treated broccoli. BoCLH1 expression showed changes almost similar to those of chlorophyllase activity. BoPAO expression in the control broccoli increased greatly at day one in storage and was maintained at a high level until three days. In contrast, this expression in ethanol-treated broccoli was suppressed until two days. BoRCCR expression in the control broccoli increased until two days in storage, while the expression in the ethanol-treated broccoli showed no change during storage. These results show that postharvest ethanol vapor treatment suppressed the activities and gene expression of Chi catabolic enzymes, resulting in delayed yellowing of broccoli florets. (C) 2009 Elsevier B.V. All rights reserved.