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

Virgílio 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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

53 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)737-746
Número de páginas10
PublicaciónFood Chemistry
Volumen197
DOI
EstadoPublicada - 15 abr. 2016
Publicado de forma externa

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