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Oxidative processes during 'Golden' papaya fruit ripening Braz. J. Plant Physiol.
Resende,Evellyn Couto Oliveira; Martins,Paula Fabiane; Azevedo,Ricardo Antunes de; Jacomino,Angelo Pedro; Bron,Ilana Urbano.
'Golden' papayas at maturity stage 1 (15% yellow skin) were chosen to study selected oxidative processes, the activity of antioxidant enzymes and lipid peroxidation in storage at 22°C, during the ripening of the fruit. An increase in ethylene production was observed on the second day of storage and it was followed by an increase in respiration. An increased activity of catalase, glutathione reductase and ascorbate peroxidase was observed concurrently or soon after this increase in ethylene production and respiration. The increased activity of these enzymes near the peaks of ethylene production and respiration is related to the production of oxidants accompanying the onset of ripening. On the fourth day of storage, there was an increased lipid peroxidation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya; Antioxidant system; Climacteric; Ethylene; Lipid peroxidation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202012000200002
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