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Food Science and Technology International
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Nitric Oxide Reduced Chlorophyll Degradation in Broccoli (Brassica oleracea L. var. italica) Florets During Senescence

Hyang Lan Eum

Fruit Research Division, National Institute of Horticultural & Herbal Science RDA, 475 Imok-dong Jangan-Gu, Suwon 440-706, Korea, eumhl{at}hanmail.net

Dae Keun Hwang

Cheorwon Agricultural Technology Center, 761 Jangheung-ri Dongsong-town, Cheorwon County 269-811, Gangwon-do, Korea, Division of Biotechnology, College of Life Sciences and Biotechnology Korea University, Anam-dong Seongbuk-Gu, Seoul 136-701, Korea

Seung Koo Lee

Department of Plant Science, Research Institute for Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, San 56-1, Sillim 11 dong, Seoul 151-921, Korea

Nitric oxide (NO) was applied to broccoli (Brassica oleracea L. var. italica) florets and analyzed its effect on chlorophyll degradation during postharvest senescence. Florets were treated with 1000 µL/L of NO for 5 h and placed in darkness at 20°C. During storage, the NO treatment delayed yellowing and retarded the onset of chlorophyll degradation. The activity of lipoxygenase was not related to the development of yellowing during storage. However, the accumulation of malondialdehyde, which could be used as an index of lipid peroxidation, was higher in the control than observed in the NO treatment. In untreated broccoli florets during storage, lipid peroxidation influenced the yellowing of broccoli florets while NO-treated florets maintained chlorophyll levels and decreased lipid peroxidation.

Key Words: nitric oxide • broccoli • chlorophyll degradation • lipoxygenase

Food Science and Technology International, Vol. 15, No. 3, 223-228 (2009)
DOI: 10.1177/1082013208339706
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