Display options
Cite
Toivonen PM, Sweeney M. Differences in Chlorophyll Loss at 13 degrees C for Two Broccoli (Brassica oleracea L.) Cultivars Associated with Antioxidant Enzyme Activities. J Agric Food Chem. 1998;46(1):20-24doi: 10.1021/jf970490n.
Toivonen, P. M., & Sweeney, M. (1998). Differences in Chlorophyll Loss at 13 degrees C for Two Broccoli (Brassica oleracea L.) Cultivars Associated with Antioxidant Enzyme Activities. Journal of agricultural and food chemistry, 46(1), 20-24. https://doi.org/10.1021/jf970490n
Toivonen, and Sweeney. "Differences in Chlorophyll Loss at 13 degrees C for Two Broccoli (Brassica oleracea L.) Cultivars Associated with Antioxidant Enzyme Activities." Journal of agricultural and food chemistry vol. 46,1 (1998): 20-24. doi: https://doi.org/10.1021/jf970490n
Toivonen PM, Sweeney M. Differences in Chlorophyll Loss at 13 degrees C for Two Broccoli (Brassica oleracea L.) Cultivars Associated with Antioxidant Enzyme Activities. J Agric Food Chem. 1998 Jan 19;46(1):20-24. doi: 10.1021/jf970490n. PMID: 10554190.
Copy Download .nbib Format: NLM
Share it on

J Agric Food Chem. 1998 Jan 19;46(1):20-24. doi: 10.1021/jf970490n.

Differences in Chlorophyll Loss at 13 degrees C for Two Broccoli (Brassica oleracea L.) Cultivars Associated with Antioxidant Enzyme Activities.

Journal of agricultural and food chemistry

Toivonen, Sweeney

Affiliations

  1. Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia V0H 1Z0, Canada, and British Columbia Ministry of Agriculture, Fisheries and Food, Abbotsford, British Columbia V3G 2M3, Canada.

PMID: 10554190 DOI: 10.1021/jf970490n

Abstract

Two broccoli cultivars which have been previously found to have large differences in yellowing susceptibility were studied to determine if there was a relationship between antioxidant capability and chlorophyll loss at a simulated retail display temperature. Greenbelt cultivar retained a stable chlorophyll content over 4 days at 13 degrees C, while Emperor cultivar showed a constant decline in chlorophyll content. These differences were not related to differences in water loss. Superoxide dismutase (SOD) and peroxidase (POD) activities were approximately 30% higher in Greenbelt than in Emperor. The ratio of superoxide dismutase to peroxidase activity was also lower in Greenbelt. The susceptibility of Emperor to oxygen radical damage and lipid peroxidation is expected to be higher since an excessive SOD activity, with respect to POD activity, can potentially lead to enhanced hydroxyl radical formation. Catalase (CAT) activity was higher in Emperor, suggesting that catalase is not important in providing resistance to chlorophyll loss in broccoli. Water soluble, nonenzymatic antioxidant activity was similar for both cultivars. These results support the hypothesis that antioxidant protection offered by superoxide dismutase and peroxidase is important to retention of green color in broccoli.

Publication Types