Effect of hyperbaric pressure on the activity of antioxidant enzymes and bioactive compounds of cv. ‘Débora’ tomatoes

The objective of this work was to evaluate the effects of the application of hyperbaric pressures 100 (control), 200, 400, 600 and 800 kPa at ambient temperature (23 ± 1 °C) for 2, 4 or 6 d, followed by 2 d at under ambient conditions (23 °C, 50% RH and 100 kPa), on the activity of antioxidant enzymes and the concentrations of bioactive compounds in cv. ‘Débora’ tomatoes. Between the 2nd and 6th day of hyperbaric pressure application, there was an average increase of 37%, 33% and 27% in the content of malondialdehyde MDA, total polyphenols and ascorbic acid in tomatoes, respectively, which is related to accelerated maturation of the tomatoes. Consequently, at the end of storage (6 + 2), the fruits, on average, showed 86% higher antioxidant activity than that of the initial content (412.78 μmol TEAC kg −1 FW). However, hyperbaric pressures between 400 kPa and 800 kPa induced an increase in enzymatic activity of CAT and the reduction of POD activity due to the reduction of oxidative stress and the delayed senescence of tomatoes. The results of this research indicate that hyperbaric pressure did not stimulate the accumulation of bioactive compounds but did stimulate the activity of CAT and a reduction of POD activity.