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Effect of selenium addition on phenylalanine ammonia lyase (PAL) activity and ethylene production in leafy vegetables

  • K. E. Diaz
  • A. Mensuali-Sodi
  • G. Serra
  • F. Malorgio
  • F. Tognoni
  • A. Ferrante
  • B. Pezzarossa

Minimally processed vegetables (MPV) are prepared and handled to maintain their fresh nature while providing convenience to the consumer, as ready-to-eat products. Cut operations during the MPV preparation induce activation of several biochemical processes leading, for example, to an increase of ethylene production and tissue browning. Enzymatic browning is the result of the oxidation of phenols that are produced starting by phenylalanine ammonia lyase (PAL). In plants, selenium (Se) is well known for its high potential of protecting biomembranes, eradicating free particles, and delaying senescence (Pezzarossa et al., 1999).

Keywords

Ethylene Production Phenylalanine Ammonia Lyase Leafy Vegetable Ethylene Evolution Phenylalanine Ammonia Lyase Activity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Pezzarossa, B., Malorgio, F., Tonutti, P., 1999. Effects of selenium uptake by to mato plants on senescense, fruit ripening and ethylene evolution (Santorini, Grecia, 5-8 settembre 1998). Kluwer Academic Publishers, Dordrecht, Neth- erlands, pp. 275-276.Google Scholar
  2. Soliva-Fortuny, R.C., Martín-Belloso, O., 2003. New advances in extending the shelf-life of fresh cut fruits: a review. Trends in Food Science and Technol- ogy. 14(9), 341-353.CrossRefGoogle Scholar
  3. Tapiero H., Townsend D.M., Tew, K.D., 2003. The antioxidant role of selenium and seleno compounds. Biomedicine & Pharmacotherapy. 57, 134-144.CrossRefGoogle Scholar

Copyright information

© Springer 2007

Authors and Affiliations

  • K. E. Diaz
    • 1
  • A. Mensuali-Sodi
    • 1
  • G. Serra
    • 1
  • F. Malorgio
    • 2
  • F. Tognoni
    • 2
  • A. Ferrante
    • 3
  • B. Pezzarossa
    • 4
  1. 1.Scuola Superiore S. AnnaItaly
  2. 2.Dip. Biologia delle Piante AgrarieUniversita di PisaItaly
  3. 3.Dept. Produzione VegetaleUniversita di MilanoItaly
  4. 4.Istituto per lo Studio degli EcosistemiCNRItaly

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