Behavior of Enzymatic Antioxidant System during Development and Ripening Of Cashew Apples
Mônica Maria de Almeida Lopes, Carlos Farley Herbster Moura, Thais Andrade Germano, Aline Gonzaga Cunha, Marcela Cristina Rabelo, Kellina Oliveira Souza, José Jadilson Nunes de Macedo, Luciana de Siqueira Oliveira, Maria Raquel Alcântara de Miranda, Joaquim Enéas Filho

Ripening of fruits is knowledge as an aerobic metabolic process generating reactive oxygen species (ROS) capable to initiate and enhance degenerative processes associated with fruit ripening and senescence. However, the aim of this work was to evaluate the influence of development and ripening on components of the enzymatic antioxidant system during development and ripening of early dwarf cashew clones (Anacardium occidentale L.). The clones analyzed included: CCP 76, CCP 09, BRS 189 and BRS 265 in seven development and ripening stages. Superoxide dismutase (SOD) activity showed an increase during fruit ripening in CCP 09 clone at end of storage, but it remained lower in CCP 76 than in the other cultivars. CCP 09 clone showed the CAT activity 3-fold less than BRS 265 at end of storage. We conclude that changes in the activities of antioxidant enzymes indicated which nonenzymatic system plays a fundamental role during development and ripening of non-climateric cashew apples.

Full Text: PDF     DOI: 10.15640/jaes.v4n2a3