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

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

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...

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Bibliographic Details
Main Authors: Rosana Chirinos, Karolina Ramon, Mirtha Mendoza, Andrés Figueroa-Merma, Alejandro Pacheco-Ávalos, David Campos, Romina Pedreschi
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Horticulturae
Subjects:
cold damage
catalase
polyphenol oxidase
γ-tocopherol
phenolics
carotenoids
Online Access:https://www.mdpi.com/2311-7524/8/10/880

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