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예냉 처리 시간이 저온저장한 Basil의 항산화효소 활성변화에 미치는 영향 |
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이원진(Won Jin Lee), 노광모(Kwang Mo Noh), 한인송(In Song Han) |
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| Abstract |
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Basil is one of popular culinary herbs in the world, and recently production and consumption have been increased in Korea. Chilling injury by storage temperature during cold storage transportation is a major factor to decrease its marketable value as well as growers income. This study aimed to investigate the effects of pre-cooling treatments prior to cold storage on activities of antioxidant enzymes of basil (Ocimum basilicum L.). Harvested basil leaves were pre-cooled in a chamber controlled at 12℃ for 0, 4, 8, 12, 16 and 24 hours prior to storage at 4℃ for 12 hours. After completion of pre-cooling and cold storage treatments, the activities of APX (Ascorbate peroxidase), SOD (Superoxide dimutase), and CAT (Catalase peroxidase) were measured. When the harvested leaves were placed in a chamber controlled at 4℃ for 12 hours without application of pre-cooling at 12℃, the APX activity was decreased by 40 % (P < 0.05), about 112 μmol/min/mg protein, compared to the level measured immediately after the leaves were harvested, 186 μmol/min/mg protein. In contrast, the highest level of APX activity was observed in the leaves treated with 16 hour-precooling at 12℃, about 186 μmol/min/mg protein. The APX activity in the leaves under longer-term pre-cooling application, 24 hours, was lower than those of leaves under 16 hours, indicating that proper length of pre-cooling treatment should not be longer than 16 hours. However, the activities of both SOD and CAT were not significantly affected by the pre-cooling treatments. All the integrated data suggest that pre-cooling treatment prior to cold storage is necessary to avoid chilling injury, and the APX enzyme appears to be a better indicator for physiological response of basil leaves to chilling injury than SOD and CAT enzymes. |
| KeyWords:
APX, CAT, Herb |
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