“金色”木瓜果实成熟过程中的氧化过程

E. Resende, P. F. Martins, R. Azevedo, A. P. Jacomino, Ilana Urbano Bron
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引用次数: 18

摘要

选择成熟期1的“金色”木瓜(表皮黄15%),研究果实成熟过程中所选择的氧化过程、抗氧化酶活性和脂质过氧化。在贮藏的第2天,乙烯产量增加,随后呼吸量增加。过氧化氢酶、谷胱甘肽还原酶和抗坏血酸过氧化物酶的活性增加是在乙烯产生和呼吸增加的同时或不久之后观察到的。这些酶在乙烯生产和呼吸高峰附近的活性增加与成熟开始时氧化剂的产生有关。贮藏第4天,脂质过氧化反应增加,过氧化氢酶、谷胱甘肽还原酶和超氧化物歧化酶活性降低。脂质过氧化引起抗氧化酶的增加,过氧化氢酶、谷胱甘肽还原酶、超氧化物歧化酶和抗坏血酸过氧化物酶的活性进一步增加。与其他抗氧化酶不同,果肉中的抗坏血酸过氧化物酶活性在成熟过程中不断增加,表明其在木瓜成熟过程中抵抗活性氧的重要作用。在理化特性方面,贮藏期间可溶性固形物变化不显著,酸度和抗坏血酸含量增加,色相角和硬度降低。结果表明,抗氧化酶活性在“金色”木瓜成熟过程中发生了变化,并出现了脂质过氧化峰。这些结果为进一步研究木瓜成熟期、抗氧化酶活性和抗坏血酸过氧化物酶在木瓜成熟过程中的作用奠定了基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Oxidative processes during 'Golden' papaya fruit ripening
'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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