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Changes in ascorbate peroxidase activities during fruit ripening in Capsicum annuum
Author(s) -
Schantz Marie-Luce,
Schreiber Hélène,
Guillemaut Pierre,
Schantz Rodolphe
Publication year - 1995
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(94)01413-u
Subject(s) - ripening , peroxidase , capsicum annuum , horticulture , chemistry , food science , botany , biochemistry , biology , enzyme , pepper
The ascorbate peroxidase (APX) system was studied in Capsicum annuum during fruit ripening. A large increase in organelle APX activity was found during chloroplast‐chromoplast transition whereas only a slight difference was detected in total fruit extracts. On native gels, four different isoforms were found in total fruit extracts but the patterns for red and green fruit were quite different. In isolated organelles, six isozymes were found and a comparison of the patterns showed significant differences. A cDNA encoding a cytosolic APX was cloned and sequenced. The corresponding transcript was shown to increase 3–4‐fold during fruit ripening.