PROHEXADIONE CALCIUM INCREASES ANTIOXIDANT CAPACITY, LYCOPENE CONTENT AND ENZYMATIC ACTIVITY IN FRUITS OF TOMATO FLORADADE

Autor:	C. Amado-Ramírez, José Hugo Rancaño-Arrioja, Adalberto Benavides-Mendoza, Homero Ramírez, Vicente Álvarez-Mares, Bruno Herrera-Gámez, A. Martínez-Osorio
Rok vydání:	2010
Předmět:	chemistry.chemical_classification biology food and beverages chemistry.chemical_element Plant Science Horticulture Calcium biology.organism_classification Lycopene Enzyme assay Lycopersicon chemistry.chemical_compound Antioxidant capacity Enzyme chemistry Catalase Botany biology.protein Peroxidase
Zdroj:	Revista Chapingo Serie Horticultura. :155-160
ISSN:	2007-4034 1027-152X
DOI:	10.5154/r.rchsh.2010.16.019
Popis:	Prohexadione calcium (P-Ca) increases the levels of soluble solids, anthocyanins and aromatic compounds in deciduous fruits. In vegetable crops the effect of P-Ca is less documented. In this study it was evaluated the changes originated by P-Ca on total antioxidant capacity, lycopene content and catalase and peroxidase activity in Floradade tomato (Lycopersicon esculentum Mill.) different concentration (0, 125, 175 and 200 mg·liter-1) with one or two applications of P-Ca were evaluated. The first application was conducted when plants showed floral tissue initials and the second 15 days after. The results showed that P-Ca increased (P≤0.01) the total antioxidant capacity in fruits under shoulder stage. The lycopene concentration increased in fruits from plants sprayed with any P-Ca concentration, being higher at the stage of green shoulder. The catalase and peroxidase enzyme activity also showed an increase (P≤0.01) with the application of P-Ca. ADDITIONAL
Databáze:	OpenAIRE
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