Impact of hot water soaking on antioxidant enzyme activities and some qualities of storage tomato fruits

Boonkorn P., . Impact of hot water soaking on antioxidant enzyme activities and some qualities of storage tomato fruits. pp. 934-938. ISSN 2231-7546

Mature-green tomato fruits were soaked in hot water for 10 minutes at 35 40 45 or 50C and then stored at 13C for 20 days. Untreated fruits were soaking with tap water (22C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT) activities. Activity of the two enzymes increased with the increasing of soaking temperature except for the 50C treatment. Decay of tomato fruits reduced concurrently with increasing of POD and CAT activities. Polyphenol oxidase (PPO) activity in all hot water treatments decreased when compared to control and slightly increased at the end of storage period. Hot water treatment did not alter qualities of tomato fruits in terms of total soluble solids titratable acidity and ascorbic acid. From the study hot water treatment of tomato fruits at 40C for 10 minutes before storage at 13C was the most effective in activating antioxidant enzymes and reducing fruits decay.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(03)%202016/(4).pd...

Abstract

Mature-green tomato fruits were soaked in hot water for 10 minutes at 35 40 45 or 50C and then stored at 13C for 20 days. Untreated fruits were soaking with tap water (22C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT) activities. Activity of the two enzymes increased with the increasing of soaking temperature except for the 50C treatment. Decay of tomato fruits reduced concurrently with increasing of POD and CAT activities. Polyphenol oxidase (PPO) activity in all hot water treatments decreased when compared to control and slightly increased at the end of storage period. Hot water treatment did not alter qualities of tomato fruits in terms of total soluble solids titratable acidity and ascorbic acid. From the study hot water treatment of tomato fruits at 40C for 10 minutes before storage at 13C was the most effective in activating antioxidant enzymes and reducing fruits decay.

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Item Type:	Article
AGROVOC Term:	Tomatoes
AGROVOC Term:	Antioxidants
AGROVOC Term:	Enzymes
AGROVOC Term:	Soaking
AGROVOC Term:	Peroxidases
AGROVOC Term:	Catalase
AGROVOC Term:	Polyphenol oxidase
AGROVOC Term:	Hot water treatment
AGROVOC Term:	Acidity
AGROVOC Term:	Ascorbic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22716

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