Effects of Different Sugar Treatments on the Activity of In Vitro Antioxidant Enzymes and Quality of Broccoli
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Abstract:
In vitro culturing of broccoli florets was carried out in a medium containing 150 mM glucose, fructose, or sucrose, to study the effects of various exogenous sugars on the antioxidant enzyme activities and the quality of broccoli. All three sugar treatments could effectively delay the de-greening of detached broccoli florets and inhibit the degradation of chlorophyll, whereas the florets of non-treated broccoli turned completely yellow. The highest chlorophyll content was found in the fructose treatment group and was 1.83 times higher than that of the non-treated control group. The activities of antioxidant enzymes, including catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), and ascorbate peroxidase (APX), were effectively enhanced under these exogenous sugar treatments, albeit the effect of each sugar was different. The fructose-treated florets had the highest CAT and APX activities, whereas the sucrose-treated florets had the highest POD and SOD activities. The sugar treatments did not enhance the total phenolic content in the detached broccoli, but resulted in relatively high levels of total sugars and total flavonoids, as well as enhanced 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, and maintained a relatively good quality of the broccoli.
