Effect of Water Stress and Nutrition Stress on Premature Senescence-related Enzyme Activity in Harvested Broccoli
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of post-harvest water stress and nutrition stress during storage on broccoli (Brassica oleracea) florets were studied based on changes in color, chlorophyll content, ascorbic acid (vitamin C, Vc) content, respiratory rate, superoxide dismutase (SOD) activity, peroxidase (POD) activity, catalase (CAT) activity, malondialdehyde (MDA) content, and the total antioxidant capacity. The broccoli florets showed yellowing during storage. Water stress and nutrition stress accelerated the degradation of chlorophyll and Vc. The Vc contents of the control sample and samples subjected to water treatment, polyethylene glycol (PEG) treatment, PEG + nutrition treatment, and nutrition treatment of 12 h post-harvest were 8.84 mg/100 g, 12.16 mg/100 g, 24.44 mg/100 g, 30.68 mg/100 g, and 27.56 mg/100 g, respectively. Post-harvest water stress and nutrition stress can both result in reduced POD activity and increased CAD activity. When these two stresses occur simultaneously, the increase in the total antioxidant capacity is delayed in broccoli florets. Therefore, the total antioxidant capacity could reveal the anti-senescence capacity better than a single antioxidase in broccoli, based on comparisons of SOD, POD, and CAT activities with the total antioxidant capacity.
