Effect of thiamin treatment on antioxidant enzyme activity and chilling injury of Elberta peach ( by Elham Tavakoli Kermani & Zahra Pakkish & Azam Ayoubi ISBN 101007/S11694023021140 instant download

Effect of thiamin treatment on antioxidant enzyme activity and chilling injury of Elberta peach ( by Elham Tavakoli Kermani & Zahra Pakkish & Azam Ayoubi ISBN 101007/S11694023021140 instant download

In the present study, the effect of thiamin on chilling injury of Elberta peach fruit was 
investigated. Thiamin at the concentra- tions of 0, 100, and 200 mg l−¹ was effective in reducing 
the incidence of chilling injury in Elberta peach fruit during 25 days storage at 0 °C. In fact, 
thiamin at concentrations of 200 mg l−¹ showed the best effect. Also, thiamin treatment reduced the 
lipid peroxidation and peroxide hydrogen content of peach fruit during storage. Results of 
physiological response in peach fruit showed that thiamin induced the activity of antioxidant 
enzymes, including catalase, peroxidase, superoxide dismutase, ascorbate peroxidase, and DPPH 
radical scavenging activity. These results indicate that the elicitation of an antioxidant response 
in peach fruit by thiamin may be associated with chilling injury alleviation. Moreover, thiamin 
maintained the peach quality by decreasing the lipid peroxidation and peroxide hydrogen content. 
The present study is the first evidence that shows thiamin increases peach fruit tolerance to cold 
stress and therefore enhances the fruit quality. So, the fruits treated with 200 mg l−¹           
best effect.