{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/23834"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/23834","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Relationship of free radical scavenging enzymes to fruit growth, development, ripening, and senescence in 'Red Delicious' apples","abstract":"Changes in free radical scavenging (antioxidant) enzymes:superoxide dismutase (SOD; EC 1.1.15.1.1), catalase (EC 1.11.1.6), peroxidase (POD; EC 1.11.1.7)activities and polyphenol oxidizing enzyme:polyphenol oxidase (PPO; EC 1.14.18.1) activity were investigated during different stages of fruit bud growth and development in 'Red Spur Delicious' apples (Molus domestica Borkh.). Changes in the activities of these enzymes were also monitored at harvest and during cold storage in relation to ripening, senescence, and scald development. At bud swelling stage SOD, POD, and catalase activities were at highest level. Higher activities of these enzymes might be related to the detoxification of free radicals and hence resumption of growth. With the onset of bud break and fruit development, a 5- to 8-fold decline in the activities of SOD and POD occurred. However, catalase maintained relatively higher activity during early stages of fruit growth then declined at full fruit maturity. POD activity showed another increase at full fruit development, which might be linked to ethylene synthesis. PPO activity remained relatively low during flower and early stages of fruit development, increased after active cell division phase, then slightly declined at full maturity. Activities of these enzymes did not show consistently significant changes at various stages of harvest maturity. During ripening and senescence of fruits at $-$1C, SOD activity increased significantly. This increase was relatively higher in full mature and over mature fruits, which developed significantly less scald, than early mature fruits. POD activity increased during fruit ripening then declined after 3 months in cold storage. This decrease in POD occurred after scald induction and continued to decline with further increase in senescence. PPO activity also increased during storage in scald susceptible fruits. Experiments were also conducted to determine the effect of scald inhibitors diphenylamine (DPA) and CaCl$\\sb2$ on activities of these enzymes during fruit ripening and scald development. There were significant relationships among DPA treatment, enzymes activities, fruit maturity, and scald development. DPA treatment and maturity were involved in enhancement of SOD and catalase activities and in inhibition of POD and PPO activities during storage. CaCl$\\sb2$ treatment did not affect enzymes activities except catalase, which increased during storage in fruits treated with 2% CaCl$\\sb2.$","abstract_html":"Changes in free radical scavenging (antioxidant) enzymes:superoxide dismutase (SOD; EC 1.1.15.1.1), catalase (EC 1.11.1.6), peroxidase (POD; EC 1.11.1.7)activities and polyphenol oxidizing enzyme:polyphenol oxidase (PPO; EC 1.14.18.1) activity were investigated during different stages of fruit bud growth and development in 'Red Spur Delicious' apples (Molus domestica Borkh.). Changes in the activities of these enzymes were also monitored at harvest and during cold storage in relation to ripening, senescence, and scald development. At bud swelling stage SOD, POD, and catalase activities were at highest level. Higher activities of these enzymes might be related to the detoxification of free radicals and hence resumption of growth. With the onset of bud break and fruit development, a 5- to 8-fold decline in the activities of SOD and POD occurred. However, catalase maintained relatively higher activity during early stages of fruit growth then declined at full fruit maturity. POD activity showed another increase at full fruit development, which might be linked to ethylene synthesis. PPO activity remained relatively low during flower and early stages of fruit development, increased after active cell division phase, then slightly declined at full maturity. Activities of these enzymes did not show consistently significant changes at various stages of harvest maturity. During ripening and senescence of fruits at $-$1C, SOD activity increased significantly. This increase was relatively higher in full mature and over mature fruits, which developed significantly less scald, than early mature fruits. POD activity increased during fruit ripening then declined after 3 months in cold storage. This decrease in POD occurred after scald induction and continued to decline with further increase in senescence. PPO activity also increased during storage in scald susceptible fruits. Experiments were also conducted to determine the effect of scald inhibitors diphenylamine (DPA) and CaCl$\\sb2$ on activities of these enzymes during fruit ripening and scald development. There were significant relationships among DPA treatment, enzymes activities, fruit maturity, and scald development. DPA treatment and maturity were involved in enhancement of SOD and catalase activities and in inhibition of POD and PPO activities during storage. CaCl$\\sb2$ treatment did not affect enzymes activities except catalase, which increased during storage in fruits treated with 2% CaCl$\\sb2.$","abstract_has_math":true,"creators":["Abbasi, Nadeem Akhtar"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Agriculture, Agronomy","degree_department":null,"school":null,"contributors":["Kushad, Mosbah M."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T14:28:51Z","date_published":"2011-05-07T14:28:51Z","updated_at":"2026-07-22T22:25:22Z","subjects":["Agriculture, Agronomy","Chemistry, Biochemistry","Biology, Plant Physiology"],"languages":["eng"],"rights":["Copyright 1996 Abbasi, Nadeem Akhtar"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["9780591087604","AAI9702434","(UMI)AAI9702434"],"render_values":[{"text":"9780591087604","href":null,"code":true},{"text":"AAI9702434","href":null,"code":true},{"text":"(UMI)AAI9702434","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/23834","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Kushad, Mosbah M."]},{"key":"dc:creator","label":"Author","values":["Abbasi, Nadeem Akhtar"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T14:28:51Z","10000-01-01","1996"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agriculture, Agronomy","Chemistry, Biochemistry","Biology, Plant Physiology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Agronomy","Chemistry, Biochemistry","Biology, Plant Physiology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1996 Abbasi, Nadeem Akhtar"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["9780591087604","AAI9702434","(UMI)AAI9702434","http://hdl.handle.net/2142/23834"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Changes in free radical scavenging (antioxidant) enzymes:superoxide dismutase (SOD; EC 1.1.15.1.1), catalase (EC 1.11.1.6), peroxidase (POD; EC 1.11.1.7)activities and polyphenol oxidizing enzyme:polyphenol oxidase (PPO; EC 1.14.18.1) activity were investigated during different stages of fruit bud growth and development in 'Red Spur Delicious' apples (Molus domestica Borkh.). Changes in the activities of these enzymes were also monitored at harvest and during cold storage in relation to ripening, senescence, and scald development. At bud swelling stage SOD, POD, and catalase activities were at highest level. Higher activities of these enzymes might be related to the detoxification of free radicals and hence resumption of growth. With the onset of bud break and fruit development, a 5- to 8-fold decline in the activities of SOD and POD occurred. However, catalase maintained relatively higher activity during early stages of fruit growth then declined at full fruit maturity. POD activity showed another increase at full fruit development, which might be linked to ethylene synthesis. PPO activity remained relatively low during flower and early stages of fruit development, increased after active cell division phase, then slightly declined at full maturity. Activities of these enzymes did not show consistently significant changes at various stages of harvest maturity. During ripening and senescence of fruits at $-$1C, SOD activity increased significantly. This increase was relatively higher in full mature and over mature fruits, which developed significantly less scald, than early mature fruits. POD activity increased during fruit ripening then declined after 3 months in cold storage. This decrease in POD occurred after scald induction and continued to decline with further increase in senescence. PPO activity also increased during storage in scald susceptible fruits. Experiments were also conducted to determine the effect of scald inhibitors diphenylamine (DPA) and CaCl$\\sb2$ on activities of these enzymes during fruit ripening and scald development. There were significant relationships among DPA treatment, enzymes activities, fruit maturity, and scald development. DPA treatment and maturity were involved in enhancement of SOD and catalase activities and in inhibition of POD and PPO activities during storage. CaCl$\\sb2$ treatment did not affect enzymes activities except catalase, which increased during storage in fruits treated with 2% CaCl$\\sb2.$","Made available in DSpace on 2011-05-07T14:28:51Z (GMT). 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Changes in the activities of these enzymes were also monitored at harvest and during cold storage in relation to ripening, senescence, and scald development. At bud swelling stage SOD, POD, and catalase activities were at highest level. Higher activities of these enzymes might be related to the detoxification of free radicals and hence resumption of growth. With the onset of bud break and fruit development, a 5- to 8-fold decline in the activities of SOD and POD occurred. However, catalase maintained relatively higher activity during early stages of fruit growth then declined at full fruit maturity. POD activity showed another increase at full fruit development, which might be linked to ethylene synthesis. PPO activity remained relatively low during flower and early stages of fruit development, increased after active cell division phase, then slightly declined at full maturity. Activities of these enzymes did not show consistently significant changes at various stages of harvest maturity. During ripening and senescence of fruits at $-$1C, SOD activity increased significantly. This increase was relatively higher in full mature and over mature fruits, which developed significantly less scald, than early mature fruits. POD activity increased during fruit ripening then declined after 3 months in cold storage. This decrease in POD occurred after scald induction and continued to decline with further increase in senescence. PPO activity also increased during storage in scald susceptible fruits. Experiments were also conducted to determine the effect of scald inhibitors diphenylamine (DPA) and CaCl$\\sb2$ on activities of these enzymes during fruit ripening and scald development. There were significant relationships among DPA treatment, enzymes activities, fruit maturity, and scald development. DPA treatment and maturity were involved in enhancement of SOD and catalase activities and in inhibition of POD and PPO activities during storage. CaCl$\\sb2$ treatment did not affect enzymes activities except catalase, which increased during storage in fruits treated with 2% CaCl$\\sb2.$","Made available in DSpace on 2011-05-07T14:28:51Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9702434.pdf: 6123032 bytes, checksum: 0acf184ec526c556ee16afa1fc0d1645 (MD5) Previous issue date: 1996","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T15:07:09Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:32:17-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"],"dc:identifier":["9780591087604","AAI9702434","(UMI)AAI9702434","http://hdl.handle.net/2142/23834"],"dc:language":["eng"],"dc:rights":["Copyright 1996 Abbasi, Nadeem Akhtar"],"dc:subject":["Agriculture, Agronomy","Chemistry, Biochemistry","Biology, Plant Physiology"],"dc:title":["Relationship of free radical scavenging enzymes to fruit growth, development, ripening, and senescence in 'Red Delicious' apples"],"dc:type":["text"],"thesis:degree_discipline":["Agriculture, Agronomy","Chemistry, Biochemistry","Biology, Plant Physiology"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:22Z"}