The evolution of activity and gene expression of some antioxidant enzymes and qualitative characters of orange fruits under cover treatments
Volume 10, Issue 4, Winter 2020, Pages 226-242
https://doi.org/10.52547/JCT.10.4.226
T Baran zehi, J Gholam nezhad, M Dehestani, A Jafari, F Naseri nasab
Abstract Aim: Thepurpose of this study is the investigation of the effect of aqueous and ehanolic plant extracts including neem, clove, thyme and lavender on the increase storage life via decrease of reactive oxygen and the activity of antioxidant enzymes.
Material and methods: In this study, it was extracted of the neem, clove, thyme and lavender with aqueous and ehanolic solution, then the orange fruits was treated with 2×1000, 4×1000 and 6×1000 concentration of plant extract and chitosan and vax. The treated fruits were stored in the storage with 7C and 80-90% humidity. The enzyme activity and the related genes expression was evaluated per twenty days to 100 days in the orange fruits. In the other section of study, it was done the panel test.
Results: The results showed the activity of catalase was affected with plant extracts. The treated orange fruits with 6×1000 concentration of ethanolic lavender extract showed the least catalase activity, with 2.13; the least peroxidase activity was observed in the fruits treated with aqueous lavender extract with 6×1000 concentration. The ethanolic and aqueous of lavender extract affected on the catalase and peroxidase gene expression with 5.28 and 6.66 respectively.
Conclusion: the results of this study showed the extracts of neem, clove, thyme and lavender have highly effect on the plant physiology and they decreased the enzyme activity and the genes expression.