Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/38530

TitleThe role of ascorbate peroxidase, guaiacol peroxidase, and polysaccharides in cassava (Manihot esculenta Crantz) roots under postharvest physiological deterioration
Author(s)Uarrota, Virgílio Gavicho
Moresco, Rodolfo
Schmidt, Eder Carlos
Bouzon, Zenilda Laurita
Nunes, Eduardo da Costa
Neubert, Enilto de Oliveira
Peruch, Luiz Augusto Martins
Rocha, Miguel
Maraschin, Marcelo
KeywordsAntioxidant enzymes
Cassava roots
Postharvest
L-ascorbic acid peroxidase
Polysaccharides
Postharvest
Issue date15-Apr-2016
PublisherElsevier B.V.
JournalFood Chemistry
CitationUarrota, Virgílio Gavicho; Moresco, Rodolfo; Schmidt, Eder Carlos; Bouzon, Zenilda Laurita; Nunes, Eduardo da Costa; Neubert, Enilto de Oliveira; Peruch, Luiz Augusto Martins; Rocha, Miguel; Maraschin, Marcelo, The role of ascorbate peroxidase, guaiacol peroxidase, and polysaccharides in cassava (Manihot esculenta Crantz) roots under postharvest physiological deterioration. Food Chemistry, 197(Part A), 737-746, 2016
Abstract(s)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.
TypeArticle
URIhttp://hdl.handle.net/1822/38530
DOI10.1016/j.foodchem.2015.11.025
ISSN0308-8146
e-ISSN0308-8146
Publisher versionhttp://www.elsevier.com/locate/issn/03088146
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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