Intervarietal Differences in the Occurrence of Internal Browning and the Role of Ascorbic Acid in Raphanus Roots
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概要
- 論文の詳細を見る
The present study was carried out to compare the differences in peroxide-scavenging metabolism between radish cultivars which are susceptible to internal browning (IB) colorization upon increased temperature and cultivars which are resistant to browning. The induction of IB in the susceptible cultivars was progressively intensified with high temperature treatment during the later growth period, resulting in significant increases of glucose-6-phosphate dehydrogenase (G6PD), 6-phosphogluconate dehydrogenase (6PGD), L-phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO) at the central stele. Conversely, in the IB-resistant ones, neither the accumulation of IB nor induction of these enzymes occurred regardless of the treatment during this period. No correlation was found between the isothiocyanate (ITC) content and the development of IB. The ascorbic acid (AsA) content, however, was closely correlated with the development of IB. These results strongly suggest that intervarietal differences with respect to susceptibility to IB formation are closely correlated with differences in the polyphenol biosynthesis ability under high temperature conditions and largely dependent on AsA metabolism in the root.
- 園芸学会の論文
著者
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Enomoto Toshiki
Department Of Agricultural Chemistry University Of Osaka Prefecture
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Enomoto Toshiki
Department Of Food Science Ishikawa Prefectural University
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Fukuoka Nobuyuki
Sand Dune Agricultural Experimental Station Ishikawa Agricultural Research Center
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