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Revista Chapingo. Serie horticultura

On-line version ISSN 2007-4034Print version ISSN 1027-152X

Abstract

ROMERO-TEJEDA, María de la Luz; MARTINEZ-DAMIAN, María Teresa  and  RODRIGUEZ-PEREZ, Juan Enrique. Effect of storage temperature on enzyme activity and antioxidant capacity in Salvia officinalis L. shoots. Rev. Chapingo Ser.Hortic [online]. 2015, vol.21, n.3, pp.199-213. ISSN 2007-4034.  http://dx.doi.org/10.5154/r.rchsh.2015.01.003.

The aim of this study was to evaluate the effect of low temperatures on antioxidant activity and enzyme activity in sage (Salvia officinalis L.). To do this, terminal buds of this plant, previously packed in polyethylene bags at 0, 6 and 23 °C (control), were stored for 21 days. Every three days, total phenolic content (TP), antioxidant capacity (AC), and the activity of the enzymes catalase (CAT), superoxide dismutase (SOD), peroxidase (POD) and polyphenol oxidase (PPO) were evaluated. In the 0 and 6 °C treatments, TP content increased from 4.52 to 5.07 mg·kg-1 FW up to 12 days after storage (das). A 6 °C, AC had the highest values at 12 das with 53.75 to 88.57 mg VCEAC·g-1 FW. SOD activity decreased considerably at 9 das in the cooling treatments, falling from 5.2 to 3.2 U·mg-1 P. On the other hand, low storage temperatures increased CAT activity, relative to the control, although during storage it was on the decrease. Cooling decreased POD and PFO activity relative to the control, but at 12 das the highest activity of these enzymes in the three treatments was observed. The cooling decreased total phenolic content, antioxidant capacity and the enzyme activity of POD, and increased the activity of PFO, CAT and SOD.

Keywords : cooling; catalase; superoxide dismutase; peroxidase; polyphenol oxidase.

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