1. Phosphate Fertilization as a Modulator of Enzymatic Browning in Minimally Processed Cassava
- Author
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Sérgio Luiz Ferreira-Silva, Kelem Silva Fonseca, Danielle da Silva Eugênio, Aurélio Paes Barros-Júnior, Hugo Rafael Bentzen Santos, Valécia Nogueira Santos E Silva, Welder de Araújo Rangel Lopes, Adriano do Nascimento Simões, Flávio Pereira da Mota Silveira, and Ariel Sharon de Araújo Nogueira Marcelino
- Subjects
Manihot ,biology ,Superoxide Dismutase ,Phosphorus ,chemistry.chemical_element ,General Chemistry ,Phosphate ,Catalase ,Polyphenol oxidase ,Phosphates ,Superoxide dismutase ,chemistry.chemical_compound ,chemistry ,Fertilization ,Browning ,biology.protein ,Food science ,General Agricultural and Biological Sciences ,Hydrogen peroxide ,Peroxidase - Abstract
This study proposes to relate the increase in phosphorus (P) supply in the soil, via phosphate fertilization, to oxidative damage and protection, phenylpropanoid metabolism, and enzymatic browning in minimally processed cassava. The roots were grown with 0, 60, and 120 kg ha-1 P2O5. The roots were harvested, and the yield and P content in the root, stem, and leaves were quantified. The roots were minimally processed and stored for 12 days at 5 °C. The higher supply of P in the soil increased the P content of roots and stems but not the agro-industrial yields. Roots grown at 120 kg ha-1 P2O5 showed higher detection of hydrogen peroxide, which was accompanied by increased phenolic compounds, soluble quinones, and antioxidant capacity and increased activities of the enzymes superoxide dismutase, catalase, ascorbate peroxidase, polyphenol oxidase, and peroxidase. The present study thus demonstrates the role of phosphorus application, induction of the synthesis of phenolic compounds, and quality of fresh-cut cassava.
- Published
- 2021