Articles
Effect of sucrose and cold storage on senescence and anthocyanin accumulation in relation to gene expression of broccoli florets and sprout
Article number
1187_31
Pages
299 – 314
Language
English
Abstract
The rapid senescence of broccoli heads after harvest is accompanied by respiration increases and decreases of sucrose levels in florets.
The aim of the investigation was to study the effect of sucrose treatment on senescence, shelf life, the color, contents of phytochemical in broccoli florets.
Production and storing of health broccoli sprout with high nutritive values were also investigated during storage at 4°C for 12 days.
The results showed that sucrose treatment (10%) with florets and 0.5% with sprout tends to increase the phytochemical content in both broccoli florets and sprouts compared to the control treatment.
Sucrose treatment also increased the accumulation of anthocyanin, total chlorophyll, total phenols and ascorbic acid.
Gradual increases in the anthocyanin, ascorbic acid and total phenolic acid content were reached with the maximum values at 4-day and 8-day when compared with the initial value of sprout and florets respectively.
These results indicated that sucrose treatment could prolong shelf life in non-refrigerated retail display cases of postharvest broccoli florets and maintain the quality and improve the nutritional value of sprouts.
Polyphenyl oxidase and peroxidase isozymes activity were also investigated as antioxidant and which related to anthocyanin gene expression, where the effect of sucrose treatment in different storage periods resulted to an increasing banding patterns density of these isozymes on the gel electrophoresis compared with control.
The genes involved in the regulation and biosynthetic for anthocyanin were not detected of gene expression except PAL gene, which was up-regulated by sucrose treatment after 4 and 8 days of sprout storage.
This gene was also up regulated by sucrose treatment of florets storage.
These indicated that sucrose prolonged the shelf life time for broccoli sprout and florets.
The aim of the investigation was to study the effect of sucrose treatment on senescence, shelf life, the color, contents of phytochemical in broccoli florets.
Production and storing of health broccoli sprout with high nutritive values were also investigated during storage at 4°C for 12 days.
The results showed that sucrose treatment (10%) with florets and 0.5% with sprout tends to increase the phytochemical content in both broccoli florets and sprouts compared to the control treatment.
Sucrose treatment also increased the accumulation of anthocyanin, total chlorophyll, total phenols and ascorbic acid.
Gradual increases in the anthocyanin, ascorbic acid and total phenolic acid content were reached with the maximum values at 4-day and 8-day when compared with the initial value of sprout and florets respectively.
These results indicated that sucrose treatment could prolong shelf life in non-refrigerated retail display cases of postharvest broccoli florets and maintain the quality and improve the nutritional value of sprouts.
Polyphenyl oxidase and peroxidase isozymes activity were also investigated as antioxidant and which related to anthocyanin gene expression, where the effect of sucrose treatment in different storage periods resulted to an increasing banding patterns density of these isozymes on the gel electrophoresis compared with control.
The genes involved in the regulation and biosynthetic for anthocyanin were not detected of gene expression except PAL gene, which was up-regulated by sucrose treatment after 4 and 8 days of sprout storage.
This gene was also up regulated by sucrose treatment of florets storage.
These indicated that sucrose prolonged the shelf life time for broccoli sprout and florets.
Authors
A.A. El-Awady, S.Y. Mohamed, M.H. Abd El-Aziz, I.A. Aldrussi
Keywords
broccoli, sucrose, peroxidase and polyphenol oxidase isozymes, quantitative RT-PCR, gene expression, phytochemical, storage
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