Effect of Exogenous Glycine Betaine on Oxidative Metabolism in Cucumber during Low-Temperature Storage

doi:10.7506/spkx1002-6630-201308067

Abstract

Abstract: The aim of this work was to investigate the effect and possible mechanism of glycine betaine (GB) treatment on the antioxidant properties of cucumber during low-temperature storage. ‘Zhongnong 8’ cucumbers were immersed in GB solutions at 0, 5, 10 mmol/L and 15 mmol/L and stored at 4 ℃. Changes in parameters related to oxidative metabolism were observed. The results showed that increasing GB concentration resulted in a decrease in lipoxygenase (LOX) activity. The activities of peroxidase (POD) and catalase (CAT) were enhanced by exogenous GB treatment. Meanwhile, the accumulation of malondialdehyde (MDA) and hydrogen peroxide (H2O2) were restrained. GB at a dose of 10 mmol/L revealed the most obvious effect.

Key words: cucumber, glycine betaine (GB), low-temperature resistance, oxidation metabolism

WANG Fu-gui，HAN Tao，ZHANG Hai-ying*，XU Li. Effect of Exogenous Glycine Betaine on Oxidative Metabolism in Cucumber during Low-Temperature Storage[J]. FOOD SCIENCE, 2013, 34(8): 313-316.

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Effect of Exogenous Glycine Betaine on Oxidative Metabolism in Cucumber during Low-Temperature Storage

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