Changes in postharvest quality and antioxidant metabolism during development and ripening of sapodilla (Manilkara zapota L.)

Moura C. F. H., . and Rodrigues D. C., . and Oliveira A. B., . and Oliveira L. S., . and Lopes M. M. A., . and Miranda M. R. A., . Changes in postharvest quality and antioxidant metabolism during development and ripening of sapodilla (Manilkara zapota L.). pp. 2427-2434. ISSN 2231-7546

Reactions involving reactive oxygen species (ROS) are intrinsic to fruit ripening and antioxidant system play an essential role during its development. The present research work describes the major changes in the antioxidant metabolism during development of sapodilla fruit from two cultivars. For both cultivars ripening improved fruit physicochemical quality parameters. Sapoti Ipa-Curu (BRS 227) at ripe stage presented more sweetness (20.87 Brix) in comparison to Sapota Tropical (BRS 228). However total vitamin C yellow flavonoids and total soluble phenols (TSP) contents declined during development which resulted in a lower total antioxidant activity (TAA). At ripe stage the Sapota Tropical (BRS 228) reached for yellow flavonoids (3.16 mg/100 g-) TSP (1.63 mg GAE/100 g-) and antioxidant activity (0.13 x 102 M Trolox/g-). The activities of oxygen-scavenging enzymes also decreased with ripening; furthermore the reduction in antioxidant enzymes activity was inversely correlated to membrane lipid peroxidation indicating that sapodilla ripening is characterized by a progressive oxidative stress.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(21).p...

Abstract

Reactions involving reactive oxygen species (ROS) are intrinsic to fruit ripening and antioxidant system play an essential role during its development. The present research work describes the major changes in the antioxidant metabolism during development of sapodilla fruit from two cultivars. For both cultivars ripening improved fruit physicochemical quality parameters. Sapoti Ipa-Curu (BRS 227) at ripe stage presented more sweetness (20.87 Brix) in comparison to Sapota Tropical (BRS 228). However total vitamin C yellow flavonoids and total soluble phenols (TSP) contents declined during development which resulted in a lower total antioxidant activity (TAA). At ripe stage the Sapota Tropical (BRS 228) reached for yellow flavonoids (3.16 mg/100 g-) TSP (1.63 mg GAE/100 g-) and antioxidant activity (0.13 x 102 M Trolox/g-). The activities of oxygen-scavenging enzymes also decreased with ripening; furthermore the reduction in antioxidant enzymes activity was inversely correlated to membrane lipid peroxidation indicating that sapodilla ripening is characterized by a progressive oxidative stress.

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Item Type:	Article
AGROVOC Term:	Manilkara zapota
AGROVOC Term:	Sapodilla
AGROVOC Term:	Antioxidants
AGROVOC Term:	Cultivars
AGROVOC Term:	reactive oxygen species
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	Enzymes
AGROVOC Term:	Absorbance
AGROVOC Term:	Extraction
AGROVOC Term:	Phenols
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23904

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