Lipid peroxidation and oxygen scavenging system in guava (Psidium guajava L.) fruit during ripening and storage

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dc.contributor.advisorDhawan, Kamal
dc.contributor.authorSita Ram
dc.date.accessioned2016-11-23T10:36:56Z
dc.date.available2016-11-23T10:36:56Z
dc.date.issued2007
dc.description.abstractPresent 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/87175
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subBiochemistry
dc.subjectLipid peroxidation,Oxygen scavenging system, Guava (Psidium guajava L.)en_US
dc.these.typeM.Sc
dc.titleLipid peroxidation and oxygen scavenging system in guava (Psidium guajava L.) fruit during ripening and storageen_US
dc.typeThesisen_US
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