Abstract
Analysis of the oxidative processes taking place during fruit ripening in a salad tomato variety (Lycopersicon esculentum Mill. cv. Ailsa Craig) revealed changes in oxidative and antioxidative parameters. Hydrogen peroxide content, lipid peroxidation and protein oxidation were measured as indices of oxidative processes and all were found to increase at the breaker stage. The levels of the aqueous-phase antioxidants, glutathione and ascorbate, increased during the ripening process and these increases were associated with significant changes in their redox status, becoming more reduced as ripening progressed. Changes in the activities of superoxide dismutase, catalase and the enzymes involved in the ascorbate-glutathione cycle during ripening indicated that the antioxidative system plays a fundamental role in the ripening of tomato fruits.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Antioxidants / metabolism
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Ascorbate Peroxidases
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Ascorbic Acid / metabolism
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Catalase / genetics
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Catalase / metabolism*
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Fruit / enzymology*
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Fruit / genetics
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Fruit / growth & development
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Glutathione / metabolism
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Glutathione Reductase / genetics
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Glutathione Reductase / metabolism
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Hydrogen Peroxide / metabolism*
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Lipid Peroxidation
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Oxidation-Reduction
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Oxidoreductases / genetics
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Oxidoreductases / metabolism
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Peroxidases / genetics
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Peroxidases / metabolism
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RNA, Messenger / genetics
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RNA, Messenger / metabolism
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Reactive Oxygen Species / metabolism*
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Solanum lycopersicum / enzymology*
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Solanum lycopersicum / genetics
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Solanum lycopersicum / growth & development
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Superoxide Dismutase / genetics
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Superoxide Dismutase / metabolism*
Substances
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Antioxidants
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RNA, Messenger
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Reactive Oxygen Species
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Hydrogen Peroxide
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Oxidoreductases
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Peroxidases
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Ascorbate Peroxidases
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Catalase
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Superoxide Dismutase
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Glutathione Reductase
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glutathione dehydrogenase (ascorbate)
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Glutathione
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Ascorbic Acid