Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C

Antioxidant enzymes and antioxidant activity in two soursop selections (Annona muricata L.) from Nayarit,Mexico stored at 15 °C

Abstract The changes in concentration of vitamin C, enzymatic and antioxidant activity during the ripening of two soursop selections (G1 and G2) at room temperature (22 ºC) and refrigeration (15 ºC) with an HR 85% were evaluated. The content of soluble protein, the activity of catalase (CAT), super...

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Bibliographic Details
Main Authors: Rosendo Balois-Morales, José Orlando Jiménez-Zurita, Irán Alia-Tejacal, Graciela Guadalupe López-Guzmán, Yolotzin Apatzingán Palomino-Hermosillo, Leticia Mónica Sánchez-Herrera
Format: Article
Language:English
Published: Sociedade Brasileira de Fruticultura 2019-01-01
Series:Revista Brasileira de Fruticultura
Subjects:
Annona muricata
ripening
enzymatic activity
antioxidant activity
refrigeration
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100303&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100303&lng=en&tlng=en

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