The role of ascorbate peroxidase, guaiacol peroxidase, and polysaccharides in cassava (Manihot esculenta Crantz) roots under postharvest physiological deterioration

VIRGILIO GAVICHO UARROTA , Rodolfo Moresco, Eder Carlos Schmidt, Zenilda Laurita Bouzon, Eduardo Da Costa Nunes, Enilto De Oliveira Neubert, Luiz Augusto Martins Peruch, Miguel Rocha, Marcelo Maraschin

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40 Scopus citations

Abstract

This study aimed to investigate the role of ascorbate peroxidase (APX), guaiacol peroxidase (GPX), polysaccharides, and protein contents associated with the early events of postharvest physiological deterioration (PPD) in cassava roots. Increases in APX and GPX activity, as well as total protein contents occurred from 3 to 5 days of storage and were correlated with the delay of PPD. Cassava samples stained with Periodic Acid-Schiff (PAS) highlighted the presence of starch and cellulose. Degradation of starch granules during PPD was also detected. Slight metachromatic reaction with toluidine blue is indicative of increasing of acidic polysaccharides and may play an important role in PPD delay. Principal component analysis (PCA) classified samples according to their levels of enzymatic activity based on the decision tree model which showed GPX and total protein amounts to be correlated with PPD. The Oriental (ORI) cultivar was more susceptible to PPD.

Original languageEnglish
Pages (from-to)737-746
Number of pages10
JournalFood Chemistry
Volume197
DOIs
StatePublished - 15 Apr 2016

Keywords

  • Antioxidant enzymes
  • Cassava roots
  • L-ascorbic acid peroxidase
  • Polysaccharides
  • Postharvest
  • Postharvest

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