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Effect of Gypsum Application on Enzymatic Browning Activity in Lettuce |
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Prasit Chutichudet,
B. Chutichudet and S. Kaewsit |
Abstract:
A comprehensive study to evaluate calcium, in terms of gypsum (CaSO4.2H2O) by soil dressing application, on enzymatic browning activity of Polyphenol oxidase (PPO) and internal qualities was tested on lettuce var. Grand Rapids under field conditions. A factorial in completely randomized design was arranged with four replications. The results showed that plants-treated with 50 mg kg-1 gypsum applied at 40 DAP had the maximal fresh weight of 25.83 g plant-1. The internal qualities of the lettuce at harvest showed that plants treated with 50 mg kg-1 gypsum had the maximal chlorophyll content (26.80 mg m-2), while all gypsum concentrations applied in this study, had less content of ascorbic acid than the control plants. Plants-treated with 100 mg kg-1 gypsum affected to the lowest level of PPO activity at week 3 after transplanting. Furthermore, gypsum application had no effect to biomass, leaf colour, the contents of phenolic and quinone in lettuce at harvesting stage.
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How to cite this article:
Prasit Chutichudet, B. Chutichudet and S. Kaewsit, 2009. Effect of Gypsum Application on Enzymatic Browning Activity in Lettuce . Pakistan Journal of Biological Sciences, 12: 1226-1236.
DOI: 10.3923/pjbs.2009.1226.1236
URL: https://scialert.net/abstract/?doi=pjbs.2009.1226.1236
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| COMMENTS |
12 November, 2009
James Clark:
You have done a comprehensive study to evaluate calcium in terms of gypsum by soil dressing application. Do you think its a new type of study? if you think, how? |
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20 November, 2009
Dr. Benjawan Chutichudet:
Dear Dr. James Clark
Apologize for my late answer because my work is rather busy. Gypsum application is not a new practice, but gypsum is soil amendment which is a popular substance for applying of farmers. This experiment, we did not emphasize about the application method. At the same time, we want to investigate the effects of gypsum application to PPO activity in order to search for the practicable method to control browning reaction in lettuce. If you have any suggestion, please suggest your valuable recommendations to me.
Thank you
Dr. Benjawan Chutichudet
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