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Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress
This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1 °C for 15 days. Chilling injury ind...
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Published in: | Journal of food science and technology 2015-06, Vol.52 (6), p.3394-3401 |
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description | This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1 °C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage. |
doi_str_mv | 10.1007/s13197-014-1402-y |
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The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1 °C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1402-y</identifier><identifier>PMID: 26028720</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acids ; Analysis ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Electrolyte leakage ; Electrolytes ; Food ; Food preservation ; Food Science ; Fruits ; Metabolism ; Nutrition ; Original ; Original Article ; Phenols ; Studies ; Temperature</subject><ispartof>Journal of food science and technology, 2015-06, Vol.52 (6), p.3394-3401</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c654t-d45782f9d0fe9b857ed958e35d1960e2528be93071402f45bad8116fec1f70e23</citedby><cites>FETCH-LOGICAL-c654t-d45782f9d0fe9b857ed958e35d1960e2528be93071402f45bad8116fec1f70e23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/1683358423/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/1683358423?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,11688,27924,27925,36060,36061,44363,53791,53793,74895</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26028720$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gao, Hui</creatorcontrib><creatorcontrib>Kang, LiNa</creatorcontrib><creatorcontrib>Liu, Qing</creatorcontrib><creatorcontrib>Cheng, Ni</creatorcontrib><creatorcontrib>Wang, BiNi</creatorcontrib><creatorcontrib>Cao, Wei</creatorcontrib><title>Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1 °C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.</description><subject>Acids</subject><subject>Analysis</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold storage</subject><subject>Electrolyte leakage</subject><subject>Electrolytes</subject><subject>Food</subject><subject>Food preservation</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Metabolism</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original 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Wei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-06-01</date><risdate>2015</risdate><volume>52</volume><issue>6</issue><spage>3394</spage><epage>3401</epage><pages>3394-3401</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1 °C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26028720</pmid><doi>10.1007/s13197-014-1402-y</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Acids Analysis Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Electrolyte leakage Electrolytes Food Food preservation Food Science Fruits Metabolism Nutrition Original Original Article Phenols Studies Temperature |
title | Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress |
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