Control of degreening in postharvest green sour citrus fruit by electrostatic atomized water particles.

The effect of electrostatic atomized water particles (EAWP) on degreening of green sour citrus fruit during storage was determined. Superoxide anion and hydroxyl radicals included in EAWP were present on the surface of the fruit peel after the treatment. Hydrogen peroxide was formed from EAWP in an aqueous solution, which could indicate that a hydroxyl radical of EAWP turns to hydrogen peroxide in the fruit flavedo as well as in the aqueous solution.

Stereoselectivity of each of the three steps of the heme oxygenase reaction: hemin to meso-hydroxyhemin, meso-hydroxyhemin to verdoheme, and verdoheme to biliverdin.

Heme oxygenase catalyzes the regiospecific oxidation of hemin to biliverdin IXalpha with concomitant liberation of CO and iron by three sequential monooxygenase reactions. The alpha-regioselectivity of heme oxygenase has been thought to result from the regioselective oxygenation of the heme alpha-meso position at the first step, which leads to the reaction pathway via meso-hydroxyheme IXalpha and verdoheme IXalpha intermediates. However, recent reports concerning heme oxygenase forming biliverdin isomers other than biliverdin IXalpha raise a question whether heme oxygenase can degrade meso-hydroxyhemin and isomers other than the alpha-isomers.