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Antioxidant system and protein pattern in peach fruits at two maturation stages



Antioxidant system and protein pattern in peach fruits at two maturation stages



Journal of Agricultural and Food Chemistry 58(20): 11140-7



Peach fruits were selected to study the protein pattern and antioxidant system as well as oxidative parameters such as superoxide radical and hydrogen peroxide accumulation, at two maturity stages, which were chosen for being suitable for the processing industry and fresh consumption. The proteins phosphoenolpyruvate carboxylase, sucrose synthase, and 1-aminocyclopropane-1-carboxylate oxidase, as well as the antioxidants glutathione synthetase and ascorbate peroxidase, appeared as new in the mature peach fruits. Activities of superoxide dismutase (SOD) and components of the ascorbate-glutathione cycle were also measured to explore their role in the two maturity stages studied. Changes in the SOD isoenzyme pattern and an increase in the activities of ascorbate peroxidase, monodehydroascorbate reductase, and glutathione reductase were observed in mature fruits, revealing an efficient system to cope with the oxidative process accompanying ripening.

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Accession: 051589585

Download citation: RISBibTeXText

PMID: 20879712

DOI: 10.1021/jf102807t


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