Jornal de Bioquímica e Fisiologia Vegetal
Acesso livre

Abstrato

Effect of Pretreatment of Putrescine and Proline on Antioxidant System in Fruits of Citrus Species

Soheila Mohammadrezakhani1*, Farkhondeh Rezanejad2, Jafar Hajilou3

Effect of putrescine and proline on reactive oxygen species in three citrus speices under temperatures of 1, -1 and -3°C were invistigated through analysis of the content malondialdehyde, superoxide dismutase, antioxidant activity by Reducing Power (RP) method, anthocyanine, and HPLC of phenolics. The results of comparison of mean showed that with decreasing temperature the amount malondialdehyde and other dialdehyde were increased. Althought, proline and putrescine treatment have reduced the amount of these traits. The level of anthocyanin reduced with decreasing temperature during low temperature stress. However, application of treatments with different concentrations has led to an improvement in the amount of anthocyanins compared to control fruits. Both decreasing of temperatures and using of proline and putrescine treatments increased the enzyme activity, antioxidant capacity and phenolic compounds.