Abschlussbericht Projekt: „Verminderung der ... - BLE

sequence of impact physical and chemical tissue properties changed the balance of free
ROS metabolism. ROS are involved in melanogenesis. Scavenging of ROS was realized by
FRAP and H-ORAC mechanisms of antioxidants, particularly. Correlations between FRAP
and BSI and H-ORAC and BSI were significant but not very high that indicated that ROS
with high oxidation potential respond slightly to this mechanisms. Melanogenesis may be
prolonged if required oxygen species will quenched by a combined non-enzymatic antioxidant
network. The O 2 scavenging ability of antioxidants may reflect an alternative way of
-
melanogenesis in vitro. Available methods should be performed within potato tubers differing
in their blackspot susceptibility.
References
(1) Lærke, P. E.; Christiansen, J.; Veierskov, B. Colour of blackspot bruises in potato tubers
during growth and storage compared to their discolouration potential. Postharvest
Biology and Technology. 2002, 26, 99–111.
(2) Stevens, L. H.; Davelaar, E. Isolation and Characterization of blackspot pigments from
potato tubers. Phytochemistry. 1996, 42, 941–947.
(3) Dean, B. B.; Jackowiack, N.; Nagle, M.; Pavek, J.; Corsini, D. Blackspot pigment development
of resistant and susceptible Solanum tuberosum L. genotypes at harvest and
during storage measured by three methods of evaluation. American Potato Journal.
1993, 70, 201–217.
(4) Kirk, W. W.; da Rocha, A. B.; Hollosy, S. I.; Hammerschmidt, R.; Wharton, P. S. Effect
of soil salinity on internal browning of potato tuber tissue in two soil types. Amer J of
Potato Res. 2006, 83, 223–232.
(5) Corsini, D.; Stark, J.; Thornton, M. Factors contributing to the blackspot bruise potential
of Idaho Potato fields. Amer J of Potato Res. 1999, 76, 221-226.
(6) Blokhina, O.; Virolainen, E.; v. Fagerstedt, K. Antioxidants, oxidative damage and oxygen
deprivation stress: a review. Ann Bot. 2003, 91, 179–194.
(7) Yahraus, T.; Chandra, S.; Legendre, L.; Low, P. S. Evidence for mechanically induced
oxidative burst. Plant Physiol. 1995, 109, 1259–1266.
(8) Leo, L.; Leone, A.; Longo, C.; Lombardi, D. A.; Raimo, F.; Zacheo, G. Antioxidant
compounds and antioxidant activity in “Early Potatoes”. J Agric Food Chem. 2008, 56,
4154–4163.
(9) Stushnoff, C.; Holm, D.; Thompson, M. D.; Jiang, W.; Thompson, H. J.; Joyce, N. I.;
Wilson, P. Antioxidant properties of cultivars and selections from the Colorado potato
breeding program. Amer J of Potato Res. 2008, 85, 267–276.
(10) Hung, Y.-C.; Sava, V. M.; Makan, S. Y.; Chen, T.-H. J.; Hong, M.-Y.; Huang, G. S.
Antioxidant activity of melanins derived from tea: comparison between different oxidative
states. Food Chemistry. 2002, 78, 233–240.
232