Effects of post-harvest stigmasterol treatment on quality-related parameters and antioxidant enzymes of green asparagus (Asparagus officinalis L.).
The effects of immersion of green asparagus spears in stigmasterol solution (0, 0.5 and 1.0 g l-1, 15 min, 25°C) on weight loss, surface colour, enzyme activities and content of malondialdehyde, total phenol, lignin and chlorophyll were investigated during 40 days of storage at 4 ± 0.5°C. Of the concentrations tested, 0.5 g l-1treatment was most effective. Stigmasterol (0.5 g l-1) treatment significantly reduced colour changes and losses of fresh weight and chlorophyll content. Superoxide dismutase (SOD) and catalase (CAT) activities were maintained higher in stigmasterol-treated (0.5 g l-1) asparagus, whereas the activity of peroxidase (POD) was significantly reduced. Stigmasterol treatment (0.5 g l-1) also significantly decreased the content of malondialdehyde (MDA) and increased total phenol content. Accumulation of lignin was positively correlated to activity of guaiacol-POD (r = 0.960, p < 0.01) in stigmasterol-treated (0.5 g l-1) asparagus. The polyphenol oxidase (PPO) activity decreased and showed a significant negative correlation with the chroma L* value (r = -0.899, p < 0.01) in stigmasterol-treated (0.5 g l-1) asparagus. It was concluded that stigmasterol treatment (0.5 g l-1) could inhibit the senescence of green asparagus, and therefore prolong its shelf-life, maintaining the quality of post-harvest green asparagus.
a Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province , College of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , China.
Huanhuan
H
Dong
a Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province , College of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , China.
Xiangyang
X
Wang
a Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province , College of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou , China.
Jianying
J
Huang
b Institute of Food Science , Zhejiang Academy of Agricultural Sciences , Hangzhou , China.
Jianrong
J
Xing
D000975:Antioxidants / Q000378:metabolism*; D027761:Asparagus Plant / Q000033:anatomy & histology / Q000737:chemistry / Q000187:drug effects* / Q000201:enzymology*; D002374:Catalase / Q000378:metabolism*; D061353:Food Storage / Q000379:methods*; D009195:Peroxidase / Q000378:metabolism*; D013265:Stigmasterol / Q000494:pharmacology*; D013482:Superoxide Dismutase / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
D000975:Antioxidants; D013265:Stigmasterol; D002374:Catalase; D009195:Peroxidase; D013482:Superoxide Dismutase
Stigmasterol; antioxidant activities; asparagus; senescence