Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening
Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening
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DOI：
10.1007/s004250100667
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发表时间：
2002-03-01
期刊：
影响因子：
4.3
通讯作者：
Mullineaux, P
中科院分区：
文献类型：
--
作者：
Jimenez, A;Creissen, G;Mullineaux, P
对沙拉番茄品种（Lycopersicon esculentum Mill. cv. Ailsa Craig）果实成熟过程中发生的氧化过程的分析揭示了氧化和抗氧化参数的变化。过氧化氢含量，脂质过氧化。和蛋白质氧化作为氧化过程的指标进行测量，发现所有这些都在破坏阶段增加。水相抗氧化剂谷胱甘肽和抗坏血酸的水平在成熟过程中增加，这些增加与其氧化还原状态的显着变化相关，随着成熟的进行而变得更加减少。成熟过程中超氧化物歧化酶、过氧化氢酶和参与抗坏血酸-谷胱甘肽循环的酶活性的变化表明，抗氧化系统在番茄果实的成熟过程中发挥着基础性作用。
Analysis of the oxidative processes taking place during fruit ripening in a salad tomato variety (Lycopersicon esculentum Mill. cv. Ailsa Craig) revealed changes in oxidative and antioxidative parameters. Hydrogen peroxide content, lipid peroxidation. and protein oxidation were measured as indices of oxidative processes and all were found to increase at the breaker stage. The levels of the aqueous-phase antioxidants, glutathione and ascorbate, increased during the ripening process and these increases were associated with significant changes in their redox status, becoming more reduced as ripening progressed. Changes in the activities of superoxide dismutase, catalase and the enzymes involved in the ascorbate-glutathione cycle during ripening indicated that the antioxidative system plays a fundamental role in the ripening of tomato fruits.