Fruit development in Capsicum annuum:: Changes in capsaicin, lignin, free phenolics, and peroxidase patterns

被引：114

作者：

Estrada, B ^{[1
]}

Bernal, MA ^{[1
]}

Díaz, J ^{[1
]}

Pomar, F ^{[1
]}

Merino, F ^{[1
]}

机构：

[1] Univ A Coruna, Fac Ciencias, Dept Biol Anim, A Zapateira S-N, La Coruna 15071, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 12期

关键词：

pepper peroxidase; capsaicinoids; lignin; free phenolics;

D O I：

10.1021/jf000190x

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Pepper fruits, of Capsicum annuum cv. Padron, undergo changes in content of capsaicinoids, lignin, and free phenolics during the maturation process. Although capsaicinoids increase with development, the maximal levels of free phenolics and lignin are observed during the early stages of development. A decrease of peroxidase activity was observed during maturation, and this was related with a decrease in other physiological parameters studied, namely chlorophylls and pH. Subcellular fractionation studies reveal that most peroxidase activity is localized in the soluble fraction throughout development. The changes in the peroxidase activity were accompanied by changes in the different isoenzymes. Acidic isoenzymes increased whereas the basic isoenzymes decreased over the same period, and the changes in these isoenzymes were related with capsaicin metabolism.

引用

页码：6234 / 6239

页数：6

共 40 条

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