Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense
We evaluate the relation between some symptoms of deterioration and the activity of enzymes entailed with both the browning and the antioxiding system in fruits of yellow pitaya (Acanthocereus pitajaya), harvested in its physiological maturity and stored for 15 days at 24°C and 85% of relative humid...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia
2005-07-01
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| Series: | Acta Biológica Colombiana |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/actabiol/article/view/27131 |
| _version_ | 1828281228179013632 |
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| author | Lucía Estrella Baquero Duarte Jhon Alexander Castro Rivera Carlos Eduardo Narváez Cuenca |
| author_facet | Lucía Estrella Baquero Duarte Jhon Alexander Castro Rivera Carlos Eduardo Narváez Cuenca |
| author_sort | Lucía Estrella Baquero Duarte |
| collection | DOAJ |
| description | We evaluate the relation between some symptoms of deterioration and the activity of enzymes entailed with both the browning and the antioxiding system in fruits of yellow pitaya (Acanthocereus pitajaya), harvested in its physiological maturity and stored for 15 days at 24°C and 85% of relative humidity. In the whole fruits, the respiratory intensity and the external colors were evaluated; further, the activity of catalase (CAT), peroxidase (POD) and polyphenoloxidase (PPO) was studied in the peel of the fruit. The fruit exhibited a climacteric behavior six days after the date of the harvest. The browning of the peel had a direct relation with the activity of POD and PPO. The maximum observed activity of CAT in the climacterium, responds to the proper balance with the high production of H2O2 expected at that moment. |
| first_indexed | 2024-04-13T08:12:34Z |
| format | Article |
| id | doaj.art-7551ceaf2c204edf97403cc52695c47b |
| institution | Directory Open Access Journal |
| issn | 0120-548X 1900-1649 |
| language | English |
| last_indexed | 2024-04-13T08:12:34Z |
| publishDate | 2005-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Acta Biológica Colombiana |
| spelling | doaj.art-7551ceaf2c204edf97403cc52695c47b2022-12-22T02:54:55ZengUniversidad Nacional de ColombiaActa Biológica Colombiana0120-548X1900-16492005-07-01102495924144Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and SenescenseLucía Estrella Baquero Duarte0Jhon Alexander Castro Rivera1Carlos Eduardo Narváez Cuenca2Universidad Nacional de ColombiaUniversidad Nacional de ColombiaUniversidad Nacional de ColombiaWe evaluate the relation between some symptoms of deterioration and the activity of enzymes entailed with both the browning and the antioxiding system in fruits of yellow pitaya (Acanthocereus pitajaya), harvested in its physiological maturity and stored for 15 days at 24°C and 85% of relative humidity. In the whole fruits, the respiratory intensity and the external colors were evaluated; further, the activity of catalase (CAT), peroxidase (POD) and polyphenoloxidase (PPO) was studied in the peel of the fruit. The fruit exhibited a climacteric behavior six days after the date of the harvest. The browning of the peel had a direct relation with the activity of POD and PPO. The maximum observed activity of CAT in the climacterium, responds to the proper balance with the high production of H2O2 expected at that moment.https://revistas.unal.edu.co/index.php/actabiol/article/view/27131CatalasaPeroxidasaPolifenoloxidasaMaduraciónAcanthocereus Pitajaya |
| spellingShingle | Lucía Estrella Baquero Duarte Jhon Alexander Castro Rivera Carlos Eduardo Narváez Cuenca Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense Acta Biológica Colombiana Catalasa Peroxidasa Polifenoloxidasa Maduración Acanthocereus Pitajaya |
| title | Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense |
| title_full | Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense |
| title_fullStr | Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense |
| title_full_unstemmed | Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense |
| title_short | Catalase, Peroxidase and Polyphenoloxidase from Pitaya Amarilla (Acanthocereus pitajaya) Fruits: Ripening and Senescense |
| title_sort | catalase peroxidase and polyphenoloxidase from pitaya amarilla acanthocereus pitajaya fruits ripening and senescense |
| topic | Catalasa Peroxidasa Polifenoloxidasa Maduración Acanthocereus Pitajaya |
| url | https://revistas.unal.edu.co/index.php/actabiol/article/view/27131 |
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