Impact of iron chelate on phenylalanine ammonia lyase enzyme activity and antioxidant properties of strawberry ‘kamarossa’ fruit during developmental stages

Document Type : Original Article

Authors

1 University of Zanjan. Faculity of Horticulture

2 Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

3 Department of Agronomy Science in Research Institute of Modern Biological Techniques, University of Zanjan, Iran

4 Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

5 Department of Horticultural Science, Imam Khomeini International University, Qazvin, Iran

Abstract

Introduction: The strawberry is one of the favorite fruits throughout the world and may be classified as a functional food as it is a rich source of phytochemicals and vitamins (Olsson et al., 2004). The aim of this study was to investigate the effect of Fe-EDTA fertilizer on PAL enzyme activity and antioxidant properties of strawberry fruit during developmental stages.
Material and Methods: The experiment was factorial based on a randomized complete block design with three replications. Experimental factor was consisted of iron chelate (Fe-EDTA) in 1400 µmol/l level. This experiment was carried out at University of Zanjan in 2018. Finally, data analysis was done using SPSS 22 and means were compared by Duncan’s multiple range tests at 5% level of probability.
Results and Discussion: Results showed that ascorbic acid, TSS, phenols and flavonoids were significantly increased by Fe-EDTA treatment in comparison to the controls. In addition, strawberry fruits treated with Fe-EDTA exhibited higher DPPH and PAL enzyme activity concomitant with higher phenols and flavonoids accumulation. The interaction was significant in all properties. These results are in agreement with those obtained by Pestana et al., (2010) and Amaliotis et al., (2002) of strawberry growth and crop yield improved by foliar application of iron chelate.
Conclusion: Generally, the findings of current study elucidated that the use of iron chelate had strong impact on PAL enzymatic activity and quality properties of strawberry fruits during ripening stages in this study.
Keywords: Iron chelate, antioxidant characteristics, PAL, Strawberry fruit

Keywords

References

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Horticultural Plants Nutrition
Volume 2, Issue 2 - Serial Number 4
February 2020
Pages 15-33

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