Antioxidant System and Protein Pattern in Peach Fruits at Two Maturation Stages

被引：40

作者：

Camejo, Daymi ^{[1
]}

Marti, Maria C. ^{[1
]}

Roman, Paloma ^{[1
]}

Ortiz, Ana ^{[1
]}

Jimenez, Ana ^{[1
]}

机构：

[1] CEBAS CSIC, Dept Stress Biol & Plant Pathol, E-30100 Murcia, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 20期

关键词：

Antioxidant; oxidized ascorbate (DHA); oxidized glutathione (GSSG); peach; reduced glutathione (GSH); reduced ascorbate (ASC); ripening; SOD; PRUNUS-PERSICA L; MANGANESE SUPEROXIDE-DISMUTASE; ASCORBATE-GLUTATHIONE CYCLE; PEPPER FRUITS; SUBCELLULAR-DISTRIBUTION; PROTEOMIC ANALYSIS; OXIDATIVE STRESS; APPLE FRUIT; SENESCENCE; LEAVES;

D O I：

10.1021/jf102807t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Peach fruits were selected to study the protein pattern and antioxidant system as well as oxidative parameters such as superoxide radical and hydrogen peroxide accumulation, at two maturity stages, which were chosen for being suitable for the processing industry and fresh consumption. The proteins phosphoenolpyruvate carboxylase, sucrose synthase, and 1-aminocyclopropane-1-carboxylate oxidase, as well as the antioxidants glutathione synthetase and ascorbate peroxidase, appeared as new in the mature peach fruits. Activities of superoxide dismutase (SOD) and components of the ascorbate glutathione cycle were also measured to explore their role in the two maturity stages studied. Changes in the SOD isoenzyme pattern and an increase in the activities of ascorbate peroxidase, monodehydroascorbate reductase, and glutathione reductase were observed in mature fruits, revealing an efficient system to cope with the oxidative process accompanying ripening.

引用

页码：11140 / 11147

页数：8

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