Histochemical localization of peroxidase in capsicum fruits

Abstract

Pepper peroxidase (EC 1.11.1.7) is capable of oxidizing capsaicin. To confirm that peroxidase plays a part in capsaicin turnover and degradation, the histochemical localization of peroxidase was studied in pepper (Capsicum annuum var. annuum) fruits through blotting of frozen/thawed slices on nitrocellulose membranes and subsequent staining with 4-methoxy-α-naphthol/H202. The results reveal that peroxidase, like capsaicin, is mainly located in both placental and outer-most epidermal cell layers, thus supporting the role of peroxidase in capsaicin turnover in pepper fruits at maturation. © 1994 Academic Press.