Changes in ethylene production, carbohydrase activity and antioxidant status in pepper fruits during ripening

Tan, Chung Keat; Ali, Zuraidah; Zainal, Zamri

doi:10.1016/j.scienta.2012.04.030

Cited by 26 publications

(34 citation statements)

References 66 publications

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“…During ripening, change in H 2 O 2 concentration was observed in transgenic line-21 and non transgenic tomato fruit, it decreased significantly in transgenic line-21 at most of ripening stages, the concentration of H 2 O 2 significantly decreased in 'transgenic line-21 tomato fruit to 1.6 fold as compare to non transgenic on the 100% stage of fruit ripening (FIGURE 3). The decrease in H 2 O 2 content during fruit ripening has also been reported in in pepper fruit [5]. These results suggested that the transgenic line-21 tomato fruit may have developed an active oxygenscavenging system in response to elevated oxidative stress.…”

Section: Figuresupporting

confidence: 68%

“…Malondialdehyde (MDA) content was determined spectrophotometrically as described by (5). Five grams of tomato fruit tissues were homogenized with 25 mL of cold 5% trichloroacetic acid (TCA) and then centrifuged at 12,000 rpm for 15 min at 4 º C. Supernatant was heated with 0.05 thiobarbituric acid for 30 min at 95ºC.…”

Section: Determination Of Malondialdehyde Contentmentioning

confidence: 99%

“…As such, the interaction of activated oxygen species at the membrane may also contribute to the lipid peroxidation during the later stages of ripening. [5]. FIGURE 1.…”

Section: Indices Of Oxidative Stressmentioning

confidence: 99%

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Changes in oxidative stress in transgenic RNAi ACO1 tomato fruit during ripening

Eglous¹,

Ali²,

Hassan³

et al. 2013

AIP Conference Proceedings

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Abstract. Tomato (Solanum Lycopersicum L.) is the second most cultivated vegetable in the world and widely used as a system for studying the role of ethylene during fruit ripening. Our objective was to study the oxidative stress and antioxidative metabolism during ripening of non transgenic tomato and transgenic line-21 tomato which reduced ethylene. The line-21 of transgenic tomato plants (RNAi ACO1) had lower ethylene production and longer shelf-life more than 32 days as compared to the wild-type fruits which have very short shelf-life. In this study, tomato fruit were divided into five different stages (MG: mature green 5%, B: breaker 25%, T: turning 50%, O: orange75%, RR: red ripe100%).The activity of lipoxygenase (LOX) and lipid peroxidation (MDA) were measured to assess changes in oxidative stress. The LOX activity and MDA content decreased significantly obtaining 2.6-fold and 1.2-fold, respectively, as compared to the wild type fruit. However, superoxide dismutase (SOD) and catalase (CAT) activities were increased to 1.9 and 1.2 folds from the mature green to the fully ripe stage in transgenic tomatoes. Furthermore, the wild type tomato increases 1.3 in SOD and 1.6 in CAT activities. The overall results indicate that the wild type tomato fruit showed a faster rate of ripening, parallel to decline in the rate of enzymatic antioxidative systems as compared to the transgenic line-21 tomato fruit. In addition, the results show that the antioxidant capacity is improved during the ripening process and is accompanied by an increase in the oxidative stress.

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Section: Figuresupporting

confidence: 68%

Section: Determination Of Malondialdehyde Contentmentioning

confidence: 99%

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Changes in oxidative stress in transgenic RNAi ACO1 tomato fruit during ripening

Eglous¹,

Ali²,

Hassan³

et al. 2013

AIP Conference Proceedings

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“…The same trend has been found in tomato [13], that is, a high temperature of 27 to 30 • C increased the total phenolic content compared with a slightly lower temperature (21−26 • C). Tan et al [30] and Sun et al [31] reported that polyphenols are one of the important antioxidative properties that generally increase during chili fruit ripening either pre-or post-harvest. This is similar to the findings of our study, where the rapid ripening processes would increase the production of ROS in the mature green "Takanotsume" chili at 30 • C. Therefore, the significant increase in total phenolic content was shown in the chili incubated at 30 • C throughout the incubation time compared with that of 20 • C ( Figure 6A).…”

Section: Discussionmentioning

confidence: 99%

Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)

2020

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An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green "Takanotsume" chili, a popular cultivar in Japan, incubated at 20 and 30 • C is investigated. At 30 • C, the chili rapidly degraded chlorophylls and obtained an intense red color, but presented an orange-red color at 20 • C. The sample showed higher carotenoid accumulations at 30 • C, along with significantly upregulated carotenoid biosynthesis-related genes-phytoene synthase (Psy), lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (CrtZ), and capsanthin/capsorubin synthase (Ccs)-during the experiment. While the expression of the Ccs gene was reduced, there was a 5.5-fold upregulation of the Psy gene at the end of incubation. At 20 • C, the Psy gene was downregulated. These observations suggest that the expression of individual genes is temperature-dependent, and these would affect specific carotenoid compounds. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl; DPPH and ferric-reducing antioxidant power; FRAP) values had no difference between temperatures; the higher content of total phenolics and vitamin C presented in the chili at 30 • C probably corresponds to the advanced ripening process. Thus, 30 • C is the recommended incubation temperature for mature green chili to achieve the industry-demanded intense red color and high accumulation of phytochemicals.

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“…The content of vitamin C is considered much higher than potatoes and tomato vegetables [5] . There are several studies on the antioxidant activity of pepper or Capsaicin based on DPPH, -NO and ·OH [6,7] . Moreover, Capsaicin a kind of carotenoid in pepper was regarded as an ideal food colorant which was an essential spicy food in many areas of China, especially in Sichuan, Guizhou, Yunnan and other Southwest China [8] .…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of Shenghua microorganisms in fermented chili pepper from Southwest China

Meng

Zhu

Yao

et al. 2019

J Pharm Biopharm Res

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Microorganisms causing the phenomenon of Shenghua were isolated, purified and identified from fermented chili pepper by potato glucose media (PDA) and nutrient agar media (NA) via streak plate method. The purified strains were validated by tie-back test and identified by phenotype and genotype methods. Results showed that two strains were isolated from the fermented chili with Shenghua. It was identified as Pichia kudriavzevii that causing Shenghua by morphological and molecular biology from PDA media while the strain isolated from the NA media that could not cause Shenghua was identified as gram-positive bacterium by microscopic and colony morphology. Citation: Meng Q, Zhu L, Zhang Y, et al. Isolation and identification of Shenghua microorganisms in fermented chili pepper from Southwest China. J Pharm Biopharm Res, 2019, 1(2): 70-73.

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Changes in ethylene production, carbohydrase activity and antioxidant status in pepper fruits during ripening

Cited by 26 publications

References 66 publications

Changes in oxidative stress in transgenic RNAi ACO1 tomato fruit during ripening

Changes in oxidative stress in transgenic RNAi ACO1 tomato fruit during ripening

Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)

Isolation and identification of Shenghua microorganisms in fermented chili pepper from Southwest China

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