Hydrothermal treatment minimizes the effects of refrigeration in okra fruits
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Horticultura Brasileira |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362017000400499 |
Resumo: | ABSTRACT This study evaluated the involvement of peroxidase and polyphenoloxidase on the enzymatic browning of okra and the role of catalase in the appearance of chilling injury in cultivars Amarelinho and Mammoth Spineless treated with hot water. Okra fruits from two cultivars were immersed in water at 40°C, during 15 and 30 minutes. The control treatment was not immersed, and all fruits were stored at 5°C. Visual analysis of fruits was carried out and total chlorophyll content and total phenolic compounds were determined. The activity of the enzymes catalase, peroxidase and polyphenoloxidase was analyzed. In all treatments, the cultivar Mammoth Spineless showed higher values of chlorophyll content and soluble phenolic compounds compared to cultivar Amarelinho. For both cultivars, catalase activity was higher at the last days of storage, regardless if the fruits were immersed or not in hot water. However, the catalase activity was higher in ‘Mammoth Spineless’, which presented the higher tolerance to chilling injury. The fruit skin browning was coincident with the increase on polyphenoloxidase activity and phenolic compounds content. This relationship was not observed for the peroxidase activity. The heat treatment during 15 minutes increased the length of storage of cultivar Amarelinho, and for 30 minutes of the cultivar Mammoth Spineless. |
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Hydrothermal treatment minimizes the effects of refrigeration in okra fruitsAbelmoschus esculentuscatalaseperoxidasepolyphenoloxidaseheat treatmentABSTRACT This study evaluated the involvement of peroxidase and polyphenoloxidase on the enzymatic browning of okra and the role of catalase in the appearance of chilling injury in cultivars Amarelinho and Mammoth Spineless treated with hot water. Okra fruits from two cultivars were immersed in water at 40°C, during 15 and 30 minutes. The control treatment was not immersed, and all fruits were stored at 5°C. Visual analysis of fruits was carried out and total chlorophyll content and total phenolic compounds were determined. The activity of the enzymes catalase, peroxidase and polyphenoloxidase was analyzed. In all treatments, the cultivar Mammoth Spineless showed higher values of chlorophyll content and soluble phenolic compounds compared to cultivar Amarelinho. For both cultivars, catalase activity was higher at the last days of storage, regardless if the fruits were immersed or not in hot water. However, the catalase activity was higher in ‘Mammoth Spineless’, which presented the higher tolerance to chilling injury. The fruit skin browning was coincident with the increase on polyphenoloxidase activity and phenolic compounds content. This relationship was not observed for the peroxidase activity. The heat treatment during 15 minutes increased the length of storage of cultivar Amarelinho, and for 30 minutes of the cultivar Mammoth Spineless.Associação Brasileira de Horticultura2017-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362017000400499Horticultura Brasileira v.35 n.4 2017reponame:Horticultura Brasileirainstname:Associação Brasileira de Horticultura (ABH)instacron:ABH10.1590/s0102-053620170405info:eu-repo/semantics/openAccessRibeiro,Fernanda Cristina SSilva,Tania PNeves,Ludmila LMFinger,Fernando Luizeng2018-01-05T00:00:00Zoai:scielo:S0102-05362017000400499Revistahttp://cms.horticulturabrasileira.com.br/ONGhttps://old.scielo.br/oai/scielo-oai.php||hortbras@gmail.com1806-99910102-0536opendoar:2018-01-05T00:00Horticultura Brasileira - Associação Brasileira de Horticultura (ABH)false |
dc.title.none.fl_str_mv |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
title |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
spellingShingle |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits Ribeiro,Fernanda Cristina S Abelmoschus esculentus catalase peroxidase polyphenoloxidase heat treatment |
title_short |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
title_full |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
title_fullStr |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
title_full_unstemmed |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
title_sort |
Hydrothermal treatment minimizes the effects of refrigeration in okra fruits |
author |
Ribeiro,Fernanda Cristina S |
author_facet |
Ribeiro,Fernanda Cristina S Silva,Tania P Neves,Ludmila LM Finger,Fernando Luiz |
author_role |
author |
author2 |
Silva,Tania P Neves,Ludmila LM Finger,Fernando Luiz |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ribeiro,Fernanda Cristina S Silva,Tania P Neves,Ludmila LM Finger,Fernando Luiz |
dc.subject.por.fl_str_mv |
Abelmoschus esculentus catalase peroxidase polyphenoloxidase heat treatment |
topic |
Abelmoschus esculentus catalase peroxidase polyphenoloxidase heat treatment |
description |
ABSTRACT This study evaluated the involvement of peroxidase and polyphenoloxidase on the enzymatic browning of okra and the role of catalase in the appearance of chilling injury in cultivars Amarelinho and Mammoth Spineless treated with hot water. Okra fruits from two cultivars were immersed in water at 40°C, during 15 and 30 minutes. The control treatment was not immersed, and all fruits were stored at 5°C. Visual analysis of fruits was carried out and total chlorophyll content and total phenolic compounds were determined. The activity of the enzymes catalase, peroxidase and polyphenoloxidase was analyzed. In all treatments, the cultivar Mammoth Spineless showed higher values of chlorophyll content and soluble phenolic compounds compared to cultivar Amarelinho. For both cultivars, catalase activity was higher at the last days of storage, regardless if the fruits were immersed or not in hot water. However, the catalase activity was higher in ‘Mammoth Spineless’, which presented the higher tolerance to chilling injury. The fruit skin browning was coincident with the increase on polyphenoloxidase activity and phenolic compounds content. This relationship was not observed for the peroxidase activity. The heat treatment during 15 minutes increased the length of storage of cultivar Amarelinho, and for 30 minutes of the cultivar Mammoth Spineless. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362017000400499 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362017000400499 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/s0102-053620170405 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Associação Brasileira de Horticultura |
publisher.none.fl_str_mv |
Associação Brasileira de Horticultura |
dc.source.none.fl_str_mv |
Horticultura Brasileira v.35 n.4 2017 reponame:Horticultura Brasileira instname:Associação Brasileira de Horticultura (ABH) instacron:ABH |
instname_str |
Associação Brasileira de Horticultura (ABH) |
instacron_str |
ABH |
institution |
ABH |
reponame_str |
Horticultura Brasileira |
collection |
Horticultura Brasileira |
repository.name.fl_str_mv |
Horticultura Brasileira - Associação Brasileira de Horticultura (ABH) |
repository.mail.fl_str_mv |
||hortbras@gmail.com |
_version_ |
1754213083485569024 |