Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation

Hong Zhuang; David F. Hildebrand; M. Margaret Barth

doi:10.1021/jf00058a006

Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation

Hong Zhuang, David F. Hildebrand, M. Margaret Barth

Plant and Soil Sciences

Research output: Contribution to journal › Article › peer-review

75 Scopus citations

Abstract

Chlorophyll (Chl), total soluble protein, lipoxygenase (LOX) activity, C₁₈ polyunsaturated fatty acid (PUFA), C₁₈ PUFA hydroperoxides, and total fatty acid declined and thiobarbituric acid-reactive substances (TBA-RS) increased in senescing broccoli flower buds during postharvest storage of broccoli florets at 5 °C over 96 h. The nonpackaged storage treatment resulted in a significant decrease in moisture, Chl, soluble protein, PUFA, and LOX activity and an increase in TBA-RS. Modified atmosphere packaging (MAP) and automatic misting (AM) treatments maintained Chl and soluble protein. MAP and AM storage reduced losses in PUFA and LOX activity and also reduced increases in TBA-RS for up to 96 h of storage. Further analysis of the data showed that a correlation existed between deterioration indices and lipid peroxidation (LP) parameters and the changes in LP indices preceded Chl losses in senescing broccoli buds. These results indicate a relationship between changes in LP and broccoli bud senescence.

Original language	English
Pages (from-to)	2585-2591
Number of pages	7
Journal	Journal of Agricultural and Food Chemistry
Volume	43
Issue number	10
DOIs	https://doi.org/10.1021/jf00058a006
State	Published - Oct 1 1995

Keywords

Packaging
broccoli buds
lipid peroxidation

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

Access to Document

10.1021/jf00058a006

Cite this

@article{bb21da79201c4c9ca0fe83e8e828512f,

title = "Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation",

abstract = "Chlorophyll (Chl), total soluble protein, lipoxygenase (LOX) activity, C18 polyunsaturated fatty acid (PUFA), C18 PUFA hydroperoxides, and total fatty acid declined and thiobarbituric acid-reactive substances (TBA-RS) increased in senescing broccoli flower buds during postharvest storage of broccoli florets at 5 °C over 96 h. The nonpackaged storage treatment resulted in a significant decrease in moisture, Chl, soluble protein, PUFA, and LOX activity and an increase in TBA-RS. Modified atmosphere packaging (MAP) and automatic misting (AM) treatments maintained Chl and soluble protein. MAP and AM storage reduced losses in PUFA and LOX activity and also reduced increases in TBA-RS for up to 96 h of storage. Further analysis of the data showed that a correlation existed between deterioration indices and lipid peroxidation (LP) parameters and the changes in LP indices preceded Chl losses in senescing broccoli buds. These results indicate a relationship between changes in LP and broccoli bud senescence.",

keywords = "Packaging, broccoli buds, lipid peroxidation",

author = "Hong Zhuang and Hildebrand, {David F.} and Barth, {M. Margaret}",

year = "1995",

month = oct,

day = "1",

doi = "10.1021/jf00058a006",

language = "English",

volume = "43",

pages = "2585--2591",

number = "10",

}

TY - JOUR

T1 - Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation

AU - Zhuang, Hong

AU - Hildebrand, David F.

AU - Barth, M. Margaret

PY - 1995/10/1

Y1 - 1995/10/1

N2 - Chlorophyll (Chl), total soluble protein, lipoxygenase (LOX) activity, C18 polyunsaturated fatty acid (PUFA), C18 PUFA hydroperoxides, and total fatty acid declined and thiobarbituric acid-reactive substances (TBA-RS) increased in senescing broccoli flower buds during postharvest storage of broccoli florets at 5 °C over 96 h. The nonpackaged storage treatment resulted in a significant decrease in moisture, Chl, soluble protein, PUFA, and LOX activity and an increase in TBA-RS. Modified atmosphere packaging (MAP) and automatic misting (AM) treatments maintained Chl and soluble protein. MAP and AM storage reduced losses in PUFA and LOX activity and also reduced increases in TBA-RS for up to 96 h of storage. Further analysis of the data showed that a correlation existed between deterioration indices and lipid peroxidation (LP) parameters and the changes in LP indices preceded Chl losses in senescing broccoli buds. These results indicate a relationship between changes in LP and broccoli bud senescence.

AB - Chlorophyll (Chl), total soluble protein, lipoxygenase (LOX) activity, C18 polyunsaturated fatty acid (PUFA), C18 PUFA hydroperoxides, and total fatty acid declined and thiobarbituric acid-reactive substances (TBA-RS) increased in senescing broccoli flower buds during postharvest storage of broccoli florets at 5 °C over 96 h. The nonpackaged storage treatment resulted in a significant decrease in moisture, Chl, soluble protein, PUFA, and LOX activity and an increase in TBA-RS. Modified atmosphere packaging (MAP) and automatic misting (AM) treatments maintained Chl and soluble protein. MAP and AM storage reduced losses in PUFA and LOX activity and also reduced increases in TBA-RS for up to 96 h of storage. Further analysis of the data showed that a correlation existed between deterioration indices and lipid peroxidation (LP) parameters and the changes in LP indices preceded Chl losses in senescing broccoli buds. These results indicate a relationship between changes in LP and broccoli bud senescence.

KW - Packaging

KW - broccoli buds

KW - lipid peroxidation

UR - http://www.scopus.com/inward/record.url?scp=33751154786&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33751154786&partnerID=8YFLogxK

U2 - 10.1021/jf00058a006

DO - 10.1021/jf00058a006

M3 - Article

AN - SCOPUS:33751154786

SN - 0021-8561

VL - 43

SP - 2585

EP - 2591

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 10

ER -

Senescence of Broccoli Buds Is Related to Changes in Lipid Peroxidation

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this