Ascorbic Acid Content in Relation to Ascorbic Acid Oxidase Activity and Polyamine Content in Tomato and Bell Pepper Fruits During Development, Maturation and Senescence

LWT ◽  
2001 ◽  
Vol 34 (7) ◽  
pp. 452-457 ◽  
Author(s):  
Elhadi M. Yahia ◽  
Margarita Contreras-Padilla ◽  
Gustavo Gonzalez-Aguilar
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Oxidase Activity ◽  
Ascorbic Acid Content ◽  
Bell Pepper ◽  
Acid Oxidase ◽  
Ascorbic Acid Oxidase ◽  
Polyamine Content

scholarly journals HEAT STRESS-INDUCED ALTERATIONS IN ANTIOXIDATIVE ENZYMES OF SOME PLANTS OF CUCURBITACEA FAMILY

2021 ◽  
Vol 10 (19) ◽  
pp. 288-298
Author(s):  
Cigdem Aydogan ◽  
Sergul Ergin ◽  
Ece Turhan
Keyword(s):  
Ascorbic Acid ◽  
Heat Stress ◽  
Oxidative Damage ◽  
Antioxidative Enzymes ◽  
Enzyme Activities ◽  
Acid Content ◽  
Oxidase Activity ◽  
Ascorbic Acid Content ◽  
Relative Mobility ◽  
Antioxidative Enzyme Activities

The effects of high temperatures on melon cvs. Miranda and Poli, watermelon cv. Crimson Tide and zucchini cv. Asma leaves. The leaves obtained from plants were subjected to 35, 40, 45, 50, 55 and 60°C temperatures with gradual increments every 30-minutes. Samples, obtained at each treatment, were analyzed for ascorbic acid content, NADP(H) oxidase, catalase, gluthatione reductase, peroxidases activities and isoperoxidase patterns. The ascorbic acid content slightly increased parallel to temperature increment in zucchini but did not change in watermelon and in both melon cultivars. Melon cv. Poli exhibited comparatively less oxidative damage than cv. Miranda with a lower NAD(P)H oxidase activity. Heat stress induced NAD(P)H activity in watermelon and zucchini comparing to control plants. Results revealed that antioxidative enzyme activities were increased generally up to 50°C then decreased gradually in melon cultivars. Besides cv. Poli generally had higher enzyme activities than cv. Miranda. The activity of catalaes become prominent in watermelon while the activity of ascorbate peroxidase become prominent in zucchini. Acidic isoperoxidase bands with different relative mobility values were found in all species. Besides, basic isoperoxidase band could not be determined in both melon cultivars and watermelon while a basic isoperoxidase band was found in zucchini.

scholarly journals Metabolism of hydrogen peroxide in Euglena gracilis Z by L-ascorbic acid peroxidase

1980 ◽  
Vol 186 (1) ◽  
pp. 377-380 ◽  
Author(s):  
S Shigeoka ◽  
Y Nakano ◽  
S Kitaoka
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Electron Donor ◽  
Euglena Gracilis ◽  
Oxidase Activity ◽  
Acid Oxidase ◽  
Ascorbic Acid Oxidase ◽  
Reduction System ◽  
Oxidation Reduction ◽  
Euglena Gracilis Z

Euglena gracilis was found to contain a peroxidase that specifically require L-ascorbic acid as the natural electron donor in the cytosol. The presence of an oxidation-reduction system metabolizing L-ascorbic acid was demonstrated in Euglena cells. Oxidation of L-ascorbic acid by the peroxidase, and the absence of ascorbic acid oxidase activity, suggests that the system functions to remove H2O2 in E. gracilis, which lacks catalase.

scholarly journals 508 Ascorbic Acid Content in Tomato and Bell Pepper Fruit during Development, Maturation, and Senescence on the Plant and Relation with Ascorbate Oxidase and Polyamines

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 533B-533
Author(s):  
E.M. Yahia ◽  
M. Contreras-Padilla ◽  
G. Gonzalez-Aguilar
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Set ◽  
Tomato Fruit ◽  
Ascorbic Acid Content ◽  
Bell Pepper ◽  
Ascorbate Oxidase ◽  
Pepper Fruit ◽  
Hydroponic Conditions

Plants were grown in a greenhouse in controlled hydroponic conditions, and fruit were harvested at different intervals from 18 to 94 days from fruit set (DFFS). AsA was higher in pepper than in tomato fruit. In pepper fruit, it increased very fast and reached a maximum at 50 DFFS and then decreased suddenly and reached a minimum about 60 DFFS. AsA in tomato fruit increased slowly and reached a maximum after about 75 DFFS and then declined slowly. The decrease in AsA is correlated with the initiation of ripening and with an increase in the activity of AAO. There was more putrescine in pepper than in tomato fruit. There were no major changes in spermine and spermidine in pepper and spermidine in tomato fruit. However, putrescine in pepper fruit and spermine in tomato fruit increased very early until about 30 to 38 DFFS and then decreased in a manner similar to the decrease in AsA. Putrescine in tomato fruit increased consistently and did not decrease even during the senescence of the fruit. We conclude that AsA decreases in tomato and pepper fruit after 75 and 50 DFFS, respectively, and this decrease is related to an increase in AAO and a decrease in putrescine in pepper and spermine in tomato fruit.

scholarly journals EFFECT OF ALLYLISOTHIOCYANATE ON ASCORBIC ACID CONTENT OF SHREDDED CABBAGE

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 651g-652
Author(s):  
Masayasu Nagata ◽  
Ichiji Yamashita
Keyword(s):  
Ascorbic Acid ◽  
Protein Synthesis ◽  
Acid Content ◽  
Oxidase Activity ◽  
De Novo ◽  
Biological Activities ◽  
Ascorbic Acid Content ◽  
Enzymatic Reactions ◽  
Ethylene Evolution ◽  
Inhibitor Of Protein Synthesis

Allylisothiocyanate (ATTC) is known as a main pungent compound in cabbage, which indicates several biological activities. Our previous studies have suggested that AITC acts as a natural regulator which inhibits browning and ethylene evolution of shredded cabbage. It was found that AITC mainly inhibits de novo protein synthesis and in some case, it partially inhibits enzymatic reactions directly. This time we investigated the changes in ascorbic acid (AsA) content and AsA oxidase activity of shredded cabbage, treated with various amounts of AITC. AsA content of shredded cabbage was initially 16.9 mg/100g fresh wt. After 24 h incubation at 10°C, it was reached to 26.3 mg/100g fresh wt. This increase was suppressed by AITC and also by cycloheximide, well known inhibitor of protein synthesis. It was suggested that the increase in AsA was a result of wounding reaction that took place in shredded cabbage. AsA oxidase activity increased during incubation, which was suppressed by AITC, too. From these results, AITC was thought to be a natural regulator of wounding reactions in cabbage.

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