Gamma irradiation induced enhancement of phenylalanine ammonia-lyase (PAL) and antioxidant activity in peach (Prunus persica Bausch,Cv. Elberta) |
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| Authors: | Peerzada R Hussain Ali M Wani Raghuveer S Meena Mohd A Dar |
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| Institution: | 1. Dipartimento Biotecnologie e Scienze della Vita, Università degli Studi dell’ Insubria, Via J.H. Dunant 3, 21100 Varese, Italy;2. Dipartimento Bioscienze, Università degli Studi di Milano, Via G. Celoria 26, 20133 Milano, Italy;3. Dipartimento Biotecnologie e Bioscienze, Università degli Studi di Milano Bicocca, Piazza della Scienza 2, 20126 Milano, Italy;1. Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124, Pisa, Italy;2. Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122, Piacenza, Italy;3. Department of Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190, Vienna, Austria;4. Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy;1. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI), Universidad Nacional de Rosario—CONICET, Suipacha 531, 2000 Rosario, Argentina;2. Estación Experimental Agropecuaria INTA San Pedro, Ruta 9, km 170, 2930 San Pedro, Argentina |
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| Abstract: | Effect of medium dose gamma irradiation on PAL and antioxidant activity of peach fruit was investigated. Peach fruit after harvest at commercial maturity was irradiated in the dose range 1.0–2.0 kGy, stored under refrigerated conditions (3±1 °C, RH 80%) and evaluated at intervals of 7 days. The antioxidant activity as determined by DPPH and FRAP methods revealed significant (p≤0.05) increase particularly in the dose range 1.6–2.0 kGy. During storage, maximum increase in both PAL and antioxidant activity was observed after 21 days. Positive correlation (r=0.75) existed between antioxidant activity and total phenols. EC50 values as obtained from DPPH and FRAP experiments were significantly (p≤0.05) lower in irradiated fruits compared to control. |
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