Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense

We evaluate the relation between some symptoms of deterioration and the activity of enzymes entailed with both the browning and the antioxiding system in fruits of yellow pitaya (Acanthocereus pitajaya), harvested in its physiological maturity and stored for 15 days at 24°C and 85% of relative humidity. In the whole fruits, the respiratory intensity and the external colors were evaluated; further, the activity of catalase (CAT), peroxidase (POD) and polyphenoloxidase (PPO) was studied in the peel of the fruit. The fruit exhibited a climacteric behavior six days after the date of the harvest. The browning of the peel had a direct relation with the activity of POD and PPO. The maximum observed activity of CAT in the climacterium, responds to the proper balance with the high production of H2O2 expected at that moment.

[1]  G. Fischer,et al.  EFECTO DE DOS ÍNDICES DE MADUREZ Y DOS TEMPERATURAS DE ALMACENAMIENTO SOBRE EL COMPORTAMIENTO EN POSCOSECHA DE LA PITAHAYA AMARILLA (Selenicereus megalanthus Haw.) , 2005 .

[2]  Carlos Eduardo Narváez Cuenca,et al.  POLIFENOLOXIDASA Y PEROXIDASA DE PULPA DE UVA CAIMARONA (Pourouma cecropiifolia) , 2004 .

[3]  P. Restrepo,et al.  Efecto del almacenamiento de Uva Caimarona (Pourouma cecropiifolia) a diferentes temperaturas sobre los sólidos solubles y la actividad de catalasa , 2003 .

[4]  R. Wills,et al.  Enzymes associated with blackheart development in pineapple fruit , 2003 .

[5]  A. Jiménez,et al.  Changes in the antioxidative systems in mitochondria during ripening of pepper fruits , 2002 .

[6]  P. Loewen,et al.  Diversity of properties among catalases. , 2002, Archives of biochemistry and biophysics.

[7]  M. Saltveit,et al.  Antioxidant enzymes and DPPH-radical scavenging activity in chilled and heat-shocked rice (Oryza sativa L.) seedlings radicles. , 2002, Journal of agricultural and food chemistry.

[8]  Ho-Min Kang,et al.  Elevated growing temperatures during the day improve the postharvest chilling tolerance of greenhouse-grown cucumber (Cucumis sativus) fruit , 2002 .

[9]  R. Muñoz,et al.  Characterization of betacyanin oxidation catalyzed by a peroxidase from Beta vulgaris L. roots. , 2001, Journal of agricultural and food chemistry.

[10]  S. Robinson,et al.  Polyphenol oxidase is induced by chilling and wounding in pineapple , 2001 .

[11]  P. Wiersma,et al.  Effect of freezing on the activity of catalase in apple flesh tissue. , 2000, Journal of agricultural and food chemistry.

[12]  M. T. Lafuente,et al.  Catalase in the heat-induced chilling tolerance of cold-stored hybrid Fortune mandarin fruits. , 1999, Journal of agricultural and food chemistry.

[13]  S. Rogiers,et al.  Maturation and Ripening of Fruit of Amelanchier alnifolia Nutt. are Accompanied by Increasing Oxidative Stress , 1998 .

[14]  T. Zor,et al.  Linearization of the Bradford protein assay increases its sensitivity: theoretical and experimental studies. , 1996, Analytical biochemistry.

[15]  J N Rodríguez-López,et al.  Tyrosinase: a comprehensive review of its mechanism. , 1995, Biochimica et biophysica acta.

[16]  M. Cano,et al.  Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage , 1994 .

[17]  M. Cano,et al.  Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits , 1992 .

[18]  U. Takahama,et al.  Peroxidases in vacuoles of Vicia faba leaves , 1991 .

[19]  C. Fuster,et al.  Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana (Musa cavendishii, var enana) , 1990 .

[20]  B. Halpin,et al.  Purification and Characterization of Peroxidase Isoenzymes from Green Peas (Pisum sativum) , 1989 .

[21]  P. Pilet,et al.  Cytoplasmic and wall isoperoxidases in growing maize roots. , 1985, Journal of plant physiology.