Chilling-Enhanced Photooxidation

Abstract

Chilling temperatures (5°C) and high irradiance (1000 microeinsteins per square meter per second) were used to induce photooxidation in detached leaves of cucumber (Cucumis sativus L.), a chilling-sensitive plant. Chlorophyll a, chlorophyll b, β carotene, and three xanthophylls were degraded in a light-dependent fashion at essentially the same rate. Lipid peroxidation (measured as ethane evolution) showed an O₂ dependency. The levels of three endogenous antioxidants, ascorbate, reduced glutathione, and α tocopherol, all showed an irradiance-dependent decline. α-Tocopherol was the first antioxidant affected and appeared to be the only antioxidant that could be implicated in long-term protection of the photosynthetic pigments. Results from the application of antioxidants having relative selectivity for ¹O₂, O₂⁻, or OH indicated that both ¹O₂ and O₂⁻ were involved in the chilling- and light-induced lipid peroxidation which accompanied photooxidation. Application of D₂O (which enhances the lifetime of ¹O₂) corroborated these results. Chilling under high light produced no evidence of photooxidative damage in detached leaves of chilling-resistant pea (Pisum sativum L.). Our results suggest a fundamental difference in the ability of pea to reduce the destructive effects of free-radical and ¹O₂ production in chloroplasts during chilling in high light.