Activity of Enzymes Involved in the Turnover of Hydrogen Peroxide during Fruit Senescence

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Abstract
Changes in activity of 4 enzymes associated with the turnover of H2O2 were monitored during ripening of several fruits. Glycolate oxidase activity increased during ripening in the pulp of pear (Pyrus communis L. cv. Bosc), avocado (Persea americana Mill. cv. Fuerte), and tomato (Lycopersicon esculentum Mill. cv. Rutgers), declined in pear peel and was not detectable in avocado peel. The changes in glycolate oxidase activity did not correspond to the changes in chlorophyll levels which occurred during ripening. Xanthine oxidase and peroxidase activity also increased during ripening in pear pulp. These changes in enzyme activity followed similar patterns whether expressed in terms of protein content or fresh weight. Catalase in pear pulp showed a continuous decline in activity per gram fresh weight but a slight increase followed by a decline in activity per milligram protein. Previously observed increases in H2O2 levels in senescent fruit tissue may be related to these changes in enzyme activity.

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