Influence of calcium and salicylic acid on antioxidative enzymes and quality of stored radish and carrot
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Effect of post harvest treatments with calcium chloride and salicylic acid on physiological and biochemical parameters in relation to activities of antioxidative enzymes were investigated in radish and carrot. Carrot of variety Punjab Carrot Red and radish of variety Punjab Safed Mooli 2 were harvested, washed and treated with CaCl2 (1, 1.5 and 2%) or SA ( 1, 1.5 and 2mM). Treated as well as untreated carrot and radish were placed in open trays and stored under ambient and refrigerated conditions. Irrespective of treatments and environmental conditions, a gradual decline in weight, colour, texture and carotenoid content with simultaneous enhancement in total soluble solids, total antioxidant activity and ascorbic acid content was found with increase in storage period in both radish and carrot whereas titrable acidity and total phenolics first increased reaching to its maximum and declined thereafter. In carrot, the activities of antioxidative enzymes i.e. CAT, SOD, GR and DHAR and in radish activities of enzymes CAT, GR, POX and MDHAR first increased to maximum followed by decline at the latter stages under both the storage conditions. Activities of POX and MDHAR in carrot and activities SOD and DHAR in radish showed a gradual enhancement throughout the storage period under ambient as well as refrigerated conditions. Changes in physiological, biochemical quality parameters and activities of enzymes during storage were high under ambient conditions as compared to refrigerated conditions. Treatment of carrot and radish with CaCl2 and SA slowed down the changes in biochemical and physiological quality parameters and enhanced the rate of increase in activities of antioxidative enzymes as compared to untreated carrot and radish under both the storage conditions. Effectiveness of different treatments in maintaining the biochemical quality parameters was in order of 1.5mM SA> 1.5% CaCl2> 1mM SA> 2mM SA. However treatment of carrot and radish with 1% and 2% CaCl2 were not much effective. Among all the treatments, 1.5mM SA under refrigerated condition maintained the quality parameters to greater extent and can be used to enhance the shelf life of carrot and radish.
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