ISHS Acta Horticulturae 138: Postharvest Physiology and Storage, XXI IHC
PREVENTION OF BROWNING OF LEAVES OF PROTEA NERIIFOLIA R. Br. |
| Author: | D.I. Ferreira |
| Abstract:
The browning of leaves of Protea neriifolia R.Br. is initiated by a loss of water through the leaves and inflorescence via transpiration. The resulting negative water status in the leaf cells causes the diffusion of leuco-anthocyanins and other flavonoids from the vacuoles to the functional cytoplasma. Through enzymatic and/or air oxidation these substances become brown and are precipitated, causing the browning phenomenon. In order to explain the big variation in the rate of browning among the leaves from different Protea neriifolia plants, the leuco-anthocyanin content of leaves from ten different plants was determined. The change in fresh mass and the concomitant browning of the leaves were also determined. No relationship was found between the total leuco-anthocyanin content of the leaves and the rate of browning. The browning of the leaves, however, did correlate with the change in the fresh mass of the leaves. The results and implications will be discussed. | |
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