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Effect of exogenous application of gibberellic acid on color change and phenylalanine ammonia-lyase, chlorophyllase, and peroxidase activities during ripening of strawberry fruit (Fragaria x ananassa Duch.)

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Abstract

The effect of exogenously applied gibberellic acid (GA3) on the postharvest color change of strawberry fruit was evaluated through their external color and surface color parameters. A significant delay on color evolution was observed in fruits treated with GA3. The evolution of activities of phenylalanine ammonia-lyase (PAL), chlorophyllase, and peroxidase was also analyzed. PAL activity increased during strawberry ripening, but in fruits treated with GA3 the increase in such activity was slower, and, probably as consequence, the development of red color was delayed. Moreover, the activity of chlorophyllase and peroxidase, enzymes possibly involved in chlorophyll metabolism, decreased during strawberry ripening. However, a delay was observed in the decrease of such activities in GA3-treated fruits.

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Abbreviations

PAL:

phenylalanine ammonia-lyase

GA3 :

gibberellic acid3

PVPP:

polyvinylpolyprrolidone

CEAU:

chlorophyllase enzymic activity unit

PEAU:

peroxidase enzymic activity unit

LSD:

least significant difference.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), 47 y 116, (1900), La Plata, Argentina

    G. A. Martínez, A. R. Chaves & M. C. Añón

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  1. G. A. Martínez
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  2. A. R. Chaves
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  3. M. C. Añón
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Fellow of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) de la República Argentina. Author for correspondence.

Members of the Research Career of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) de la República Argentina.

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Martínez, G.A., Chaves, A.R. & Añón, M.C. Effect of exogenous application of gibberellic acid on color change and phenylalanine ammonia-lyase, chlorophyllase, and peroxidase activities during ripening of strawberry fruit (Fragaria x ananassa Duch.). J Plant Growth Regul 15, 139–146 (1996). https://doi.org/10.1007/BF00198929

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  • DOI: https://doi.org/10.1007/BF00198929

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