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Changes in lipoxygenase and hydroperoxide isomerase activities during the development and storage of French bean seed
Author(s) -
Kermasha Selim,
Metche Maurice
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740400102
Subject(s) - lipoxygenase , germination , blanching , food science , enzyme , horticulture , chemistry , enzyme assay , biology , botany , biochemistry
The production of off‐flavour in French bean seed may be related closely to certain enzymic activities. Lipoxygenase and hydroperoxide isomerase activities were investigated during the development and maturation of French bean seed after freeze‐storage or drying. Lipoxygenase and hydroperoxide isomerase activities were determined in French bean seed prior to germination, 5 days after germination, 30 days before maturity, and in the mature succulent green bean (0 days before maturation). Activities of both enzymes were very low before germination, increased dramatically after 5 days of germination, then decreased slightly with time to day 0 before maturity. Blanching treatment inhibited both activities completely when seed was stored for 18 months at −18°C. Lipoxygenase activity increased in the unblanched seed whereas hydroperoxide isomerase activity decreased after 18 months of freeze‐storage at −18°C. Air‐drying inhibited the activities of both enzymes.