Physiological and biochemical changes during heat stress induced browning of detached backhousia myrtifolia (Cinnamon myrtle) tissues

Sommano, Sommano (2015) Physiological and biochemical changes during heat stress induced browning of detached backhousia myrtifolia (Cinnamon myrtle) tissues. Tropical Plant Biology, 8 1-2: 31-39. doi:10.1007/s12042-015-9148-x


Author Sommano, Sommano
Title Physiological and biochemical changes during heat stress induced browning of detached backhousia myrtifolia (Cinnamon myrtle) tissues
Formatted title
Physiological and biochemical changes during heat stress induced browning of detached backhousia myrtifolia (Cinnamon myrtle) tissues
Journal name Tropical Plant Biology   Check publisher's open access policy
ISSN 1935-9764
1935-9756
Publication date 2015-06
Sub-type Article (original research)
DOI 10.1007/s12042-015-9148-x
Volume 8
Issue 1-2
Start page 31
End page 39
Total pages 9
Place of publication New York, United States
Publisher Springer New York
Collection year 2016
Language eng
Formatted abstract
Postharvest discolouration is found in leaf and floral tissues of Backhousia myrtifolia (Cinnamon myrtle). Towards discerning the biochemical mechanisms, heat-induced browning was investigated. Differential browning behaviour was observed for green versus yellowed leaves. Initial pre-treatment chlorophyll contents (Chl a and b) and chlorophyll fluorescence (CF) were measured for both coloured leaves. After heat treatment, both, coloured leaf and floral tissue, were analysed for electrolyte leakage (EL), malondialdehyde (MDA) content, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL) enzyme activities, total phenolic content, diphenylpicryl-hydrazyl (DPPH) antioxidant activity and surface colour. They were also rated for their browning score (BS). Low chlorophyll fluorescence ratios (F v /F m values) of 0.68 for both leaf types suggested that this sub-tropical plant species experienced cold stress during winter period in which the study was conducted. Compared to detached green leaves, detached yellowed leaves showed more browning after heat treatment. Yellowed leaves had significantly greater EL levels, higher pre-treatment PPO and POX activities, and greater pre- and post-treatment PAL activities than green leaves. PPO, POD and PAL enzymes are typically involved in browning mechanisms in plant tissues. Their higher levels in yellowed leaves at least partly accounted for their greater browning than for green leaves.
Keyword Browning disorder
Compartmentation
Heat treatments
Post harvest
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
 
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