Abstract
AbstractThe effects of wounding on the activities of certain enzymes and on the concentrations of selected metabolites were investigated in the tubers of white yam (Dioscorea rotundata). Lipolytic acyl hydrolase activity decreased and disappeared after 4 days whereas the activity of lipoxygenase, peroxidase and polyphenol oxidase increased to a maximum after 1, 4 and 5 days, respectively. The activities of lipoxygenase and polyphenol oxidase were much higher in the proximal half of the tubers than in the distal portion. The increase in lipoxygenase activity at the wound site was a localised phenomenon. The application of the antibiotic, tetracycline, during the early stages of wound healing substantially reduced the increase in the activities of polyphenol oxidase and lipoxygenase. The concentration of free amino acids, total polyphenols and ascorbate increased in response to wounding. Free amino acids steadily declined after 24 h following wounding.
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