Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C

Abstract

The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), the concentration of vitamin C, as well as the antioxidant activity was evaluated by DPPH, ABTS and FRAP methods. The initial soluble protein concentration of the G1 and G2 selections diminished at 22 and 15 °C during ripening. Fruits stored at 22 °C showed the highest CAT activity. The maximum activity of SOD was recorded on the sixth and fourth day in fruits stored at 22 and 15 ºC, respectively. Fruits stored at 22 °C recorded the highest amount of vitamin C. Fruits stored at 22 and 15 ºC showed the highest antioxidant activity on the fourth day. The fruits stored at 15 ºC was able to increase the shelf life up to 8 days without affecting the ripening process. Therefore, the enzymatic and antioxidant activity has an important role in the possible alteration that the fruit might suffer during its fruit ripening.

Differential Responses of Antioxidative System during the Interaction of Soursop Fruits (Annona muricata L.) and Nectria haematococca at Postharvest Storage

“…On the other hand, the fruits inoculated with the pathogen had a lower antioxidant capacity of DPPH• which could be related to the production of phytotoxins by the fungus and it could increase its pathogenicity. The decrease in the antiradical DPPH• capacity of the control fruits, in comparison to the fruits inoculated with the pathogen on day five, may be related to the fact that the fruits reached senescence and are part of the normal metabolism of the soursop fruit ripening as reported by Balois-Morales et al [ 23 ].…”

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

“…Plant Material. Soursop fruits were harvested at physiological maturity (160 days after the anthesis) according to the recommendations of Balois-Morales et al [3]. Moreover, we selected four fruits between 700 and 800 g of bright green color, with the absence of mechanical and phytosanitary damage.…”

“…e color changes in the peel of soursop fruits are due to enzymatic oxidation (polyphenol oxidase and peroxidase) and the action of polyphenol oxidases on phenolic compounds that are present in the fruit [52,53]. Balois-Morales et al [3] observed an increase in the activity of the POD enzyme and reported 83.26 U•mg −1 of protein in soursop fruits after 6 days of storage at 22°C. Lima et al [36] reported values of L � 50, hue � 118, and C � 24 in uncoated soursop fruits stored at 23°C.…”

“…Hassimotto et al [61] reported values similar to those of our investigation (120.0 mg of GAE/100 gFW.). In addition, Balois-Morales et al [3] observed that POD activity in soursop fruits increases after storage at 15°C and indicated that the increase of POD could be related to oxidative stress caused by low temperatures.…”

“…In this regard, the state of Nayarit was the largest producer of soursop fruits with 21,810 T [2]. Soursop production contributes to the economic growth of Nayarit; however, a problem in the crop management exits due to the high respiration rate and ethylene production leading to fruit softening, which causes a short postharvest shelf life [3][4][5]. In this context, the storage and commercialization of the fruit are limited; therefore, it is necessary to implement safety storage methods for consumers [6].…”