Changes in antioxidative enzyme activities and physicochemical properties of tomato fruits during post-harvest ripening.
Citation
Koide, S., Shono, H., Shi, J., Uemura, M., and Hara, M. (2008). "Changes in antioxidative enzyme activities and physicochemical properties of tomato fruits during post-harvest ripening.", Environment control in biology, 46(2), pp. 147-153.
Abstract
The effect of pigmentation on superoxide disumtase (SOD), catalase (CAT), ascorbate peroxidase (APX) as well as ethylene production, carbon dioxide production, malondialdehyde (MDA) content, ascorbic acid (AsA) content, surface color, hardness, and weight loss on green mature tomato fruits (Lycopersicon esculentum Mill.) stored at 16°C (relative humidity of about 95%) were investigated. During post-harvest ripening, measurements were carried out when surface color was at green, yellow, orange, and red color stages. An increase in ethylene production during transition from yellow to orange stages compared to carbon dioxide production was found. Results indicated CAT activity significantly increased from green to yellow and orange color stages, however SOD and APX activities indicated no significant difference from green to yellow and orange color stages. At the red color stage, SOD, CAT and APX activities indicated lowest levels. The MDA as index of lipid peroxidation content indicated low at the red color stage.