Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening

Mondal, Kalyani; Malhotra, Sarla P.; Jain, Veena; Singh, Randhir

doi:10.1007/s12298-009-0037-3

Cited by 57 publications

(48 citation statements)

References 37 publications

(51 reference statements)

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“…Entre as condições de AC testadas, não houve diferença significativa, porém, houve uma tendência de os tratamentos com pressão parcial de O 2 mais reduzido apresentarem maior aumento no teor de ácido ascórbico. Este aumento parece estar relacionado com a necessidade de remoção de espécies reativas de oxigênio (EROs) que são produzidas durante o amadurecimento (Mondal et al, 2009). Outros autores também encontraram aumento no teor de ácido ascórbico durante o armazenamento de goiabas (Pereira et al, 2005;Cerqueira et al, 2009).…”

Section: Resultados E Discussõesunclassified

Atmosfera controlada para o armazenamento de goiaba cultivar 'Paluma'

Brackmann

Anese²,

Both

et al. 2012

Rev. Ceres

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Controlled atmosphere for storage of 'Paluma' guavaGuava is a highly perishable fruit. Controlled atmosphere (CA) storage techniques could extend its shelf life while maintaining the quality of fruit. The aim of this work was to determine the best CA conditions for the storage of 'Paluma' guava. The experiment consisted in a randomized block design with the follow treatments: [1] 20.9 kPa O 2 + 0.03 kPa CO 2 (CS -control); [2] 1.0 kPa O 2 + 2.0 kPa CO 2 ; [3] 2.0 kPa O 2 + 2.0 kPa CO 2 ; [4] 3.0 kPa O 2 + 2.0 kPa CO 2 ; and [5] 3.0 kPa O 2 + 4.0 kPa CO 2 . Fruit were stored at 8°C (±0.2) at a relative humidity of 95% (±2.0). After 28 days of storage the fruits were evaluated for their physicochemical characteristics. The best CA storage conditions for 'Paluma' guava is 1 and 2 kPa O 2 combined with 2 kPa CO 2 . These conditions reduced the degradation of the peel green color, loss of firmness and acidity, and keeps the flesh color more effectively, but the high occurrence of decay during self-life is the limiting factor of the storage period.Key words: Psidium guajava L., storage, quality, oxygen, carbon dioxide. A goiaba é uma fruta que apresenta alta perecibilidade, sendo o armazenamento em Atmosfera Controlada (AC) uma técnica que pode prolongar a vida pós-colheita, mantendo sua qualidade. O objetivo deste trabalho foi determinar a melhor condição de armazenamento em AC para a conservação da qualidade da goiaba, cultivar 'Paluma'. O experimento foi conduzido no Delineamento em Blocos ao Acaso, com os tratamentos: Todos os frutos foram armazenados à temperatura de 8°C (±0,2) sob umidade relativa de 95% (±2,0). Após 28 dias de armazenamento, os frutos foram avaliados quanto às suas características físico-químicas. A melhor conservação da goiaba cultivar 'Paluma' em AC foi obtida com O 2 entre 1 e 2 kPa, combinado com 2 kPa de CO 2 . Estas condições reduziram a degradação da coloração verde da epiderme, a perda de firmeza e de acidez e mantiveram a coloração da polpa com mais eficiência; porém, a alta ocorrência de podridões durante a vida de prateleira é o fator que limita o período de conservação desta goiaba. Palavras-chave:Psidium guajava L., armazenamento, qualidade, oxigênio, gás carbônico.

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Section: Resultados E Discussõesunclassified

Atmosfera controlada para o armazenamento de goiaba cultivar 'Paluma'

Brackmann

Anese²,

Both

et al. 2012

Rev. Ceres

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“…The antioxidant enzymes include superoxide dismutase (SOD), peroxidase (POX), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR), while the nonenzymatic antioxidants include water soluble (ascorbate, glutathione, phenolic compounds and flavonoids) and lipid soluble (α-tocopherol, β-carotene, lycopene) metabolites. Inspite of such an efficient defense system, oxidative stress may still occur due to over accumulation of ROS under various stress conditions including, fruit ripening and storage (Mondal et al 2003(Mondal et al , 2004(Mondal et al , 2006(Mondal et al , 2009 because of gradual loss in the ability of ROS scavenging enzymes to neutralize the free radicals leading to over accumulation of ROS. Studies carried out in our laboratory have revealed that tomato (Mondal et al 2004), guava (Mondal et al 2009) and ber (Kumar and Malhotra 2008;Kumar et al 2009;Kumar et al 2010a, b) fruit cultivars with higher shelf-life exhibit higher activities of ROS scavenging enzymes and so experience less oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.)

et al. 2011

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Isozyme profile of antioxidative enzymes viz. superoxide dismutase (SOD), peroxidase (POX), catalase (CAT) and ascorbate peroxidase (APX) was studied during ripening and storage of two cultivars of ber fruit (Ziziphus mauritiana Lamk.) differing in their shelf-lives viz. Umran (shelf-life, 8-9 d) and Kaithali (shelf-life, 4-5 d). The profile revealed that Umran variety exhibited three bands each of SOD and POX while in Kaithali, these enzymes had two isoenzymes throughout ripening. CAT and APX, however, showed two isozymes each during ripening of both the varieties and the pattern remained the same at all the stages of ripening except at the initial stage i.e immature green stage where single CAT isozyme was visible. During storage, one extra band each of SOD and POX present only in Umran got disappeared at later stages of storage, whereas in Kaithali, the pattern remained unchanged. Also, there was no change in the pattern of CAT and APX isozymes during storage of both the varieties. One isozyme of CAT could be considered as ripening related while one isozyme each of SOD and POX could be related to higher shelf life of fruits.

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“…In a study with guavas, Mondal et al (2009) found a very similar behavior between the SOD and CAT enzymes: there was an increase in antioxidant activity with ripening, followed by a decrease in activity at later stages. Conversely, Mondal et al (2004) and Reddy and Srivastava (2003) identified significant SOD activity in tomatoes and green mangoes, respectively.…”

Section: Discussionmentioning

confidence: 80%

“…Mondal et al (2009) found that the activity of APX in guavas was low in green fruits and increased with ripening, showing a decrease at the end of fruit development. The same behavior was observed in tomatoes by Andrews et al (2004) and in papayas by Silva et al (1990).…”

Section: Discussionmentioning

confidence: 98%

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Oxidative processes during 'Golden' papaya fruit ripening

Resende¹,

Martins

Azevedo

et al. 2012

Braz. J. Plant Physiol.

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ABSTRACT'Golden' papayas at maturity stage 1 (15% yellow skin) were chosen to study selected oxidative processes, the activity of antioxidant enzymes and lipid peroxidation in storage at 22°C, during the ripening of the fruit. An increase in ethylene production was observed on the second day of storage and it was followed by an increase in respiration. An increased activity of catalase, glutathione reductase and ascorbate peroxidase was observed concurrently or soon after this increase in ethylene production and respiration. The increased activity of these enzymes near the peaks of ethylene production and respiration is related to the production of oxidants accompanying the onset of ripening. On the fourth day of storage, there was an increased lipid peroxidation and decreased activities of catalase, glutathione reductase and superoxide dismutase. Lipid peroxidation induces the increase of antioxidant enzymes, which can be verified by further increases in the activities of catalase, glutathione reductase, superoxide dismutase and ascorbate peroxidase. Unlike the other antioxidant enzymes, the ascorbate peroxidase activity in the pulp increased continuously during ripening, suggesting its important role in combating reactive oxygen species during papaya ripening. With regard to physical-chemical characteristics, the soluble solids did not vary significantly, the acidity and ascorbic acid contents increased, and hue angle and firmness decreased during storage. The results revealed that there was variation in the activity of antioxidant enzymes, with peaks of lipid peroxidation during the ripening of 'Golden' papaya. These results provide a basis for future research, especially with regard to the relationships among the climacteric stage, the activation of antioxidant enzymes and the role of ascorbate peroxidase in papaya ripening.

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Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening

Cited by 57 publications

References 37 publications

Atmosfera controlada para o armazenamento de goiaba cultivar 'Paluma'

Atmosfera controlada para o armazenamento de goiaba cultivar 'Paluma'

Isozymes of antioxidative enzymes during ripening and storage of ber (Ziziphus mauritiana Lamk.)

Oxidative processes during 'Golden' papaya fruit ripening

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