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

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dc.contributor.authorInestroza-Lizardo, Carlos
dc.contributor.authorMattiuz, Ben-Hur [UNESP]
dc.contributor.authorda Silva, Josiane Pereira
dc.contributor.authorVoigt, Vanessa [UNESP]
dc.contributor.authorMuniz, Ana Carolina [UNESP]
dc.contributor.authorPinsetta, José Sidnaldo [UNESP]
dc.contributor.institutionCarretera a Dulce Nombre de Culmí
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal Rural da Amazônia (UFRA)
dc.date.accessioned2019-10-06T17:02:24Z
dc.date.available2019-10-06T17:02:24Z
dc.date.issued2019-04-30
dc.description.abstractThe 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.en
dc.description.affiliationFacult ad de Ciencias Tecnológicas Universidad Nacional de Agricultura Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino
dc.description.affiliationSão Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences
dc.description.affiliationUniversidade Federal Rural da Amazônia (UFRA) Departamento de Agronomia
dc.description.affiliationUnespSão Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent340-346
dc.identifierhttp://dx.doi.org/10.1016/j.scienta.2019.02.011
dc.identifier.citationScientia Horticulturae, v. 249, p. 340-346.
dc.identifier.doi10.1016/j.scienta.2019.02.011
dc.identifier.issn0304-4238
dc.identifier.scopus2-s2.0-85061250090
dc.identifier.urihttp://hdl.handle.net/11449/190105
dc.language.isoeng
dc.relation.ispartofScientia Horticulturae
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectAbiotic stress
dc.subjectAntioxidant activity
dc.subjectPost-harvest
dc.subjectShelf life
dc.subjectSolanum lycopersicum L
dc.titleEffect of hyperbaric pressure on the activity of antioxidant enzymes and bioactive compounds of cv. ‘Débora’ tomatoesen
dc.typeArtigo
unesp.author.lattes6672208043130248[2]
unesp.author.orcid0000-0001-6711-3374[2]

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