Activities of Free-radical Scavenging Enzymes during Apple Fruit Maturity, Ripening, and Senescence

Abstract

Superoxide dismutase (SOD: EC 1.1.15.1.1) and peroxidase (POD: EC 1.11.1.7) activities were evaluated during maturity, ripening, and senescence of `Red Spur Delicious' (Malus domestica Borkh.) apple fruits. SOD and POD activities did not exhibit uniform changes during fruit maturity; however, during fruit ripening, activities of both enzymes increased significantly. During fruit senescence, SOD activity continued to increase, while POD activity declined by 24% to 50%. Fruit maturity at harvest significantly affected SOD and POD activities during the progression of ripening and senescence. SOD activity was significantly higher during ripening and senescence of fruits that were harvested at full and over-mature stages than in fruits harvested at early mature stage. In contrast, POD activity was lower in fruits that were harvested at full and over-mature stages than in fruits harvested at early mature stage. Increase in SOD and POD activities during fruit ripening suggest that these enzymes are actively involved in scavenging free-radicals generated during this developmental stage. However, the decline in POD activity during fruit senescence suggest a possible disruption of the breakdown of H2O2 free-radicals. This disruption may have contributed to tissue senescence and the induction of a physiological disorder called senescence scald.