Lipid peroxidation and oxygen scavenging system in guava (Psidium guajava L.) fruit during ripening and storage
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Date
2007
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Publisher
CCSHAU
Abstract
Present investigation was conducted to study the changes
in lipid peroxidation and oxygen scavenging system in guava fruit
during ripening and storage. During ripening the fruits of two varieties
viz. Lucknow-49 (Long shelf life) and Banarsi Surkha (short shelf life)
were collected at five different stages of maturity i.e. immature green (IMG), mature green (MG), colour turning (CT), ripe (R) and overripe
(OR). While during storage, the fruits of MG stage were stored in
corrugated fibre board boxes at room temperature and analysed at two
days interval until complete deterioration. The lipoxygenase (LOX)
activity, MDA value and H2O2 content increased throughout ripening
in both the varieties. Ascorbate and glutathione content increased
initially and then decreased. The ROS scavenging enzymes like
superoxide dismutase (SOD), ascorbate peroxidase (ASPX), catalase
(CAT) and glutathione reductase (GR) exhibited an initial increase and
then decrease in their activities, however peroxidase (POX) showed a
continuous decrease throughout ripening.
During storage Lipoxygenase activity. MDA value and
H2O2 content increased throughout while ascorbate increased upto 8th
day of storage in var. L-49 and upto 4th day of storage in var. Banarsi
Surkha. The total, oxidized and reduced glutathione decreased
continuously throughout storage period. The activities of antioxidative
enzymes viz. superoxide dismutase, peroxidase, catalase, ascorbate
peroxidase and glutathione reductase decreased throughout storage
period. Variety Banarsi Surkha had higher values for LOX, MDA value
and H2O2 content and lower activities of free radical scavenging
enzymes at all the stages of ripening and storage period which might be
the reason for its short shelf life.
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Keywords
Lipid peroxidation,Oxygen scavenging system, Guava (Psidium guajava L.)