6-Benzylaminopurine affects lipid peroxidation and membrane permeability and thereby preserves curd quality and antioxidants during storage of cauliflower

Abstract

Cauliflower curd has a relatively short postharvest life and develops unpleasant odour and browning within a short period. A few low-temperature-linked attempts, with limited success, have been made. However, in most of the countries, it is not stored under cold temperature at practical levels. On the other hand, no study has been carried out to assess the senescence-related changes in cauliflower during postharvest storage. In this study, fresh cauliflower curds were treated with 6-benzylaminopurine (BAP) at three concentrations (100, 200, or 300 ppm w/v) and its effects on lipid peroxidation, membrane integrity, bioactive molecules, antioxidant activity, soluble sugar, etc. were observed during storage at ambient conditions. BAP profoundly delayed lipid peroxidation and loss of membrane integrity of the tissue, which was associated with the ageing and senescence processes. A positive effect of BAP on maintaining higher bioactive molecules (ascorbic acid and total phenols), antioxidant activity, and soluble sugar was also observed, which was decreased in control curds. A correlation among different quality parameters was also calculated. The results suggested that the maximum storability period for control curds was 6 days, while BAP treated (200 and 300 ppm) curds could be stored with optimal quality and enhanced antioxidant activity up to 12 days at 25 °C.