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    Dynamics of Anti-Oxidant Levels and Activities of Reactive Oxygen-Scavenging Enzymes in ‘Pink Lady’ Apple Fruit during Maturation and Ripening

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    Fulltext not available
    Authors
    Abbasi, Nadeem
    Singh, Zora
    Khan, Ahmad
    Date
    2010
    Type
    Journal Article
    
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    Citation
    Abbasi, Nadeem Akhtar and Singh, Zora and Khan, Ahmad Sattar. 2010. Dynamics of Anti-Oxidant Levels and Activities of Reactive Oxygen-Scavenging Enzymes in ‘Pink Lady’ Apple Fruit during Maturation and Ripening. Pakistan Journal of Botany. 42 (4): pp. 2605-2620.
    Source Title
    Pakistan Journal of Botany
    ISSN
    05563321
    School
    Department of Agribusiness
    URI
    http://hdl.handle.net/20.500.11937/19277
    Collection
    • Curtin Research Publications
    Abstract

    ‘Pink Lady’ apple fruit were evaluated for anti-oxidative stress at various stages of fruit maturity and ripening. Fruit were harvested at weekly intervals starting 7 days before anticipated commercial harvest up to 42 days after commercial harvest (DACH), and then fruit harvested at commercial maturity were allowed to ripen at 22 ± 0.5oC for 20 days. Ethylene production and respiration rate increased with advancing fruit maturity. Fruit firmness and titratable acidity (TA) decreased, whilst SSC and SSC:TA ratio increased with increase in fruit maturity and ripening. A significant decline in SOD (SOD; EC 1.15.1.1) activity in fruit harvested on 21 and 28 DACH wasdetected in fruit skin and pulp tissues and then SOD activity increased. During fruit ripening period, skin and pulp tissue also exhibited a similar trend in SOD activity. A significant increase in the activity of catalase (CAT, EC 1.11.1.6) enzyme was observed in the fruit skin and pulp tissue during fruit maturation and ripening. ‘Pink Lady’ apple fruit exhibited appreciable levels of SOD and CAT activities harvested during extended period of fruit harvest maturity and subsequent fruit ripening.

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