Antioxidant systems in ripening tomato fruits

Abstract

Two cultivars of tomato (Lycopersicon esculentum Mill.), Selection-7 (shelf life 7-8 d) and ARTH-3 (shelf life 14-15 d) were analyzed for oxidative stress and the antioxidant enzyme system at different stages of fruit ripening. The results presented here suggest that during the early stages of fruit ripening, efficient antioxidant system protects the tomato fruits against the damaging effect of progressive oxidative stress. At later stages, however, oxidative damage occurs due to decreased activities of the ROS scavenging enzymes.