ピーマン果実の成熟に伴う過酸化水素含量と抗酸化酵素の活性の変化

DOI NDLデジタルコレクション 日本農学文献記事索引 Web Site Web Site 被引用文献7件 参考文献22件

書誌事項

タイトル別名
  • Changes in Hydrogen Peroxide Content and Antioxidative Enzyme Activities during the Maturation of Sweet Pepper (Capsicum annuum L.) Fruit.
  • Changes in hydrogen peroxide content and antioxidative enzyme activities during the maturation of pepper (Capsicum annuum L.) fruit.

この論文をさがす

抄録

The chlorophyll content during the maturation of the sweet pepper fruit decreased steadily from the Green to the Yellow/Green stage ; subsequently, there was a significant decrease to the Yellow stage. Conversely, carotenoid content increased steadily. Hydrogen peroxide increased 2.5 fold between the Green and the Green/Yellow stage ; it then declined slowly from the Yellow/Green to the Yellow stages. Yet the final level was higher than that in the Green stage. Superoxide dismutase (SOD) activity increased from the Green to Yellow/Green stage, as did the ascorbate peroxidase (APX) activity. The trends in SOD and APX activities during the maturation of the sweet pepper fruit paralleled that of hydrogen peroxide. Glutathione reductase activity also increased from the Green to the Green/Yellow stage. However, catalase activity remained nearly constant during the maturation. These results indicate that the activity of antioxidative enzymes could be enhanced because of the accumulation of hydrogen peroxide during the maturation of the sweet pepper fruit.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 69 (6), 690-695, 2000

    一般社団法人　園芸学会

被引用文献 (7)*注記

もっと見る

参考文献 (22)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ