The effect of hypothermia on the state of the prooxidant-antioxidant system of plants

Abstract

Aim of the research: to identify changes in the value of indicators of the state of the prooxidant-antioxidant system (PAS) in the tissues of edible parts of agricultural plants under the influence of temperature changes. Methodology: Quantitative determination of indicators of the state of PAS was performed on tissue samples of edible parts of the following plants: Solánum lycopérsicum L., Сucumis sativus L., Capsicum annuum L., Solanum melongena L., Solanum tuberosum L., Allium sativum L., Allium cepa L., Daucus carota L., Beta vulgaris L., Cucurbita pepo var. Giraumontia L. The concentration of superoxide anion radical (•O2-), TBA-active products, superoxide dismutase (SOD) activity, catalase, the concentration of ascorbic acid (AA), glutathione (GSH) were determined. The results of the research show that hypothermia activates both parts of the PAS, however, cooling is accompanied by more powerful both low molecular weight and enzymatic antioxidant (AO) protection. The research of AO can be divided according to the degree of reduction of the protective value in hypothermia in the following series: SOD, catalase, GSH, AA. The most resistant in terms of changes in PAS to hypothermia is Solanum tuberosum L., Allium sativum L., Beta vulgaris L.; the least resistant is Capsicum annuum L., and Solánum lycopérsicum L. The generative organs of plants are less resistant to hypothermia than the vegetative ones. Practical consequences. As a result of the conducted biochemical analysis, it is established which method of storage of plant products is more effective in terms of preservation of AO activity: cooling or freezing.