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Catalase in the heat-induced chilling tolerance of cold-stored hybrid Fortune mandarin fruits.

Author(s) : SALA J. M., LAFUENTE M. T.

Type of article: Article

Summary

Hybrid Fortune mandarin fruits developed chilling injury upon cold storage (2 °C, 80-85% relative humidity), unless the fruits were conditioned at 37 °C for 3 days before cold storage. This heat treatment induced 2.5-, 1.2-, and 1.4-fold increases in the activities of catalase, ascorbate peroxidase, and superoxide dismutase, respectively, and reduced the activity of glutathione reductase. The differences in the activities afforded by the heat treatment were, in general, maintained during cold storage. The data indicate that catalase may be a major antioxidant enzyme operating in the heat-induced chilling tolerance of cold-stored Fortune mandarin fruits.

Details

  • Original title: Catalase in the heat-induced chilling tolerance of cold-stored hybrid Fortune mandarin fruits.
  • Record ID : 2000-2621
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 47 - n. 6
  • Publication date: 1999

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