Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument?
| Autor: | Beatriz Siqueira, Pedro Henrique Ferri, Suzana C. Santos, Gabriel Malgaresi, Kátia Flávia Fernandes, Priscila Zaczuk Bassinello, Armando Garcia Rodriguez |
|---|---|
| Přispěvatelé: | BEATRIZ DOS SANTOS SIQUEIRA, UFG, PRISCILA ZACZUK BASSINELLO, CNPAF, SUZANA COSTA SANTOS, UFG, GABRIEL MALGARESI, PEDRO HENRIQUE FERRI, UFG, ARMANDO GARCIA RODRIGUEZ, UFG, KATIA FLAVIA FERNANDES, UFG. |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Total phenolics Beans Flavonoid Color 01 natural sciences Phaseolus vulgaris 0404 agricultural biotechnology Non enzymatic Botany Cor Food science chemistry.chemical_classification biology Principal response curves fungi 04 agricultural and veterinary sciences Viral tegument 040401 food science Enzyme chemistry Proanthocyanidin biology.protein Postharvest Oxidoreductases Feijão 010606 plant biology & botany Food Science Peroxidase |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| Popis: | Four genotypes of carioca bean were accelerate aged (40 0C/75% relative humidity) and evaluated to determine if differences in postharvest darkening trait was an enzymatic or non-enzymatic process. Chromaticity a* was the colour parameter with major alterations, and increase in chromaticity b* often masked the reddish of tegument. Peroxidase activity was not detected. Polyphenoloxidase remained active along the storage time, but its activity was higher in the lighter genotypes. Flavonoid, proanthocyanidin and total phenol content were much higher in darker genotypes, although just this last component presented significant alterations. Genotypes showed different susceptibilities to the darkening independent of phenolic content. Results of principal response curves analyse suggested different pathways for the darkening process: darkening in lighter genotypes seem to be mostly due to polyphenoloxidase activity while in dark ones there are the combination of enzymatic and non-enzymatic oxidation. Made available in DSpace on 2022-05-20T11:12:32Z (GMT). No. of bitstreams: 1 CNPAF-2016-pzb.pdf: 1410426 bytes, checksum: 89e4fdb4183930d9e459166ccfe77983 (MD5) Previous issue date: 2016 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|