Effect of Prolonged Cold Storage on the Dynamics of the Enzymatic and Non-Enzymatic Antioxidant System in the Mesocarp of Avocado (Persea americana) cv. Hass: Relationship with Oxidative Processes

Rosana Chirinos, Karolina Ramon, Mirtha Mendoza, Andrés Figueroa-Merma, Alejandro Pacheco-Ávalos, David Campos, Romina Pedreschi

Research output: Contribution to journalArticlepeer-review

Abstract

This work evaluated the enzymatic and non-enzymatic antioxidant defense systems of avocados cv. Hass stored at 7 ± 0.5 °C for 10, 20, and 30 d, and at the stage of edible ripeness. The enzymatic antioxidant enzyme system included superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), and the non-enzymatic antioxidant system was composed of total phenolic compounds (TPC), total carotenoids (TC), α-, β-, and γ-tocopherols, as well as hydrophilic (H-AOX) and lipophilic (L-AOX) antioxidant activities. In addition, polyphenol oxidase (PPO) and lipoxygenase (LOX) activities, TBARS values and pulp browning area were determined. At edible ripeness, low SOD and POD but higher CAT activities were evidenced in response to their joint participation in the oxidative stress developed. In addition, low content of γ-tocopherol and higher contents of TPC and TC were evidenced and suggest their individual or joint participation in defense against oxidation. The other compounds and activities evaluated tended to remain constant. Oxidative damage was evidenced by the increase in PPO activity and TBARS values, while LOX did not play a significant role. Pulp browning area did not surpass 6% in affected fruit. The results indicate that under these conditions oxidative stress was largely restrained by the endogenous fruit antioxidant defense system.

Original languageEnglish
Article number880
JournalHorticulturae
Volume8
Issue number10
DOIs
StatePublished - Oct 2022
Externally publishedYes

Keywords

  • carotenoids
  • catalase
  • cold damage
  • phenolics
  • polyphenol oxidase
  • TBRAS value
  • γ-tocopherol

Fingerprint

Dive into the research topics of 'Effect of Prolonged Cold Storage on the Dynamics of the Enzymatic and Non-Enzymatic Antioxidant System in the Mesocarp of Avocado (Persea americana) cv. Hass: Relationship with Oxidative Processes'. Together they form a unique fingerprint.

Cite this