Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica Group) florets
Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica Group) florets
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DOI：
10.1016/j.foodchem.2009.10.056
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发表时间：
2010-06-01
期刊：
影响因子：
8.8
通讯作者：
Yamauchi, Naoki
中科院分区：
文献类型：
--
作者：
Aiamla-or, Sukanya;Kaewsuksaeng, Samak;Yamauchi, Naoki
采用UV-B辐照处理西兰花，研究其对贮藏西兰花叶绿素降解及叶绿素降解酶活性的影响。用4.4剂量的UV-B照射花椰菜。8.8和13.1 kJ(-2)，然后在15摄氏度的黑暗中保存。我们发现，至少8.8 kJ m（-2）的UV-B剂量有效延缓了色相角值和叶绿素a、b含量的下降，叶绿素内酯a和13(2)-羟氯a随着衰老而逐渐减少。未经UV-B处理的西兰花中，绿磷素a和绿磷素a的含量显著高于对照组。叶绿素酶和叶绿素降解过氧化物酶活性以及mg -脱脂酶活性均受到抑制。mg -脱胶物质活性也受到抑制。综上所述，UV-B处理有效抑制了西兰花贮藏过程中叶绿素的降解，这可能是由于抑制了叶绿素降解酶的活性。2009爱思唯尔有限公司版权所有。
UV-B irradiation was applied to broccoli florets to investigate its effect on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli. Broccoli florets were irradiated with UV-B doses at 4.4. 8.8, and 13.1 kJ m(-2) and then kept at 15 degrees C in darkness. We found that a UV-B dose of at least 8.8 kJ m(-2) efficiently delayed the decrease of the hue angle value and the contents of chlorophylls a and b. Chlorophyllide a and 13(2)-hydroxychlorohyll a gradually decreased with senescence. Pheophorbide a and pyropheophorbide a levels were significantly higher in broccoli without UV-B treatment. Chlorophyllase and chlorophyll-degrading peroxidase activities with UV-B treatment were suppressed, as well as the activity of Mg-dechelatase. Mg-dechelating substance activity was also suppressed with this treatment. We concluded that UV-B treatment effectively suppressed chlorophyll degradation in broccoli florets during storage, suggesting that the effect could be due to the suppression of chlorophyll-degrading enzyme activities. (C) 2009 Elsevier Ltd. All rights reserved.