Oxidative Stress and Antioxidant Systems in Tomato Fruits During Storage

Abstract

Tomato varieties ARTH‐3 (long shelf‐life; 14–15 days) and Sel‐7 (short shelf‐life; 5–7 days), harvested at color turning stage, were stored in open trays at 10, 25 and 35C and sampled at two day intervals until complete deterioration. Variety ARTH‐3 could be stored at all the temperatures for ten days, while Sel‐7 could tolerate 35C only for four days. However, at 10 and 25C, it could be stored for six days. In both varieties, lipoxygenase (LOX) activity, malondialdehyde (MDA) value and H2O2 content increased during storage. Increase in storage temperature further enhanced the activity of LOX, and also increased MDA value and H2O2 content. Sel‐7 had higher values for these parameters than ARTH‐3. Activities of enzymes responsible for scavenging reactive oxygen species (ROS) viz., superoxide dismutase, peroxidase, ascorbate peroxidase, glutathione reductase and catalase decreased continuously during storage. With increase in temperature, the activities of these enzymes further decreased significantly in both varieties. Sel‐7 had significantly lower activities of ROS scavenging enzymes than ARTH‐3 throughout the storage period. These results suggest that fruits stored at higher temperature are subjected to severe oxidative damage leading to extensive membrane damage and loss of tissue structure.

Oxylipin profile and antioxidant status of potato tubers during extended storage at room temperature

“…[45,48]). However, compared with (1) various senescence models, such as intact or cut leaves subjected to light or dark [10,31,37,49] and (2) seed aging models [18,46], the behavior of our biological model was clearly different. Indeed, in the described models, SOD, APX and CAT activities typically decrease during advanced senescence or aging, indicating a loss in superoxide-and hydrogen peroxide-scavenging potential.…”

Evaluation of Oxidative Stress and Antioxidative System in Ber (Ziziphus Mauritiana L.) Fruits During Storage

“…1996). In spite of such an efficient defense system, oxidative stress may still occur because of overaccummulation of ROS under various stress conditions including fruit ripening and storage (Mondal et al . 2003, 2004, 2006).…”

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

“…MDA content and LOX activity are used as measurements of membrane integrity loss in response to postharvest oxidative stress during storage [22]. The change of MDA level is considered to be a marker of membrane lipid peroxidation of fruits subjected to senescence or stress.…”