Effect of UV-C treatment on modulating antioxidative system and proline metabolism of bamboo shoots subjected to chilling stress

• Autorzy: Zeng F. , Jiang T. , Wang Y. , Luo Z.
• Języki publikacji: EN

Abstrakty

EN

Bamboo shoots are highly nutritious but difficult to preserve even under low temperature since they are sensitive to chilling. In the present research, bamboo shoots were exposed to UV-C light (4.1 kJ/m2) prior to 56 days storage at 1 C to evaluate the potential of UV-C treatment on alleviating chilling injury (CI) of bamboo shoots under cold storage. CI incidence and physiological and biochemical characteristics associated with CI were determined during storage. The results showed that UV-C treatment apparently inhibited the development of CI and resulted lower EI and MDA content than that of the control. Further investigation demonstrated that UV-C treatment increased activities of CAT, APX, GR and DPPH scavenging activity of bamboo shoots, which greatly contribute to alleviating CI. The increases in both O2 - production rate and H2O2 content of UV-C-treated bamboo shoots were significantly delayed, PAL activity was increased which contributed to enhancing accumulation of TP, and endogenous proline synthesis was promoted, which resulted from the increased activity of P5CS and decreased PDH activity. The results above suggest that the improved antioxidative defense system and enhanced proline accumulation is the underlying mechanism that UV-C treatment enhanced chilling tolerance in bamboo shoots.

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2015
• Tom: 37
• Numer: 11
• Opis fizyczny: Article: 244 [10 p.], fig.,ref.

Twórcy

autor

Zeng F.

• Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

autor

Jiang T.

• College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China

autor

Wang Y.

• Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

autor

Luo Z.

• Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

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Identyfikatory

DOI

10.1007/s11738-015-1995-4