Effect of production system and inhibitory potential of aroma volatiles on polyphenol oxidase and peroxidase activity in tomatoes

• Published in: Journal of the science of food and agriculture Vol. 101; no. 1; pp. 307 - 314
• Main Authors: Lee, Jisun HJ, Kasote, Deepak M, Jayaprakasha, Guddadarangavvanahally K, Avila, Carlos A, Crosby, Kevin M, Patil, Bhimanagouda S
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2021; John Wiley and Sons, Limited
• Subjects: Allelochemicals; Aroma; Assaying; Catechol; Catechol Oxidase - chemistry; Cultivars; Damascenone; Deactivation; Enzymatic activity; Enzyme Assays; enzyme inhibition; Enzyme Stability; Enzymes; Food quality; Fruit - chemistry; Fruit - enzymology; Fruits; Genotypes; Guaiacol; Hydrogen peroxide; Inactivation; Kinetics; Limonene; Lycopersicon esculentum - enzymology; Odorants - analysis; Peroxidase; Peroxidase - chemistry; pH effects; Physiological responses; Physiology; Polyphenol oxidase; production systems; Quality control; Shelf life; tomato; Tomatoes; Volatile compounds; Volatile Organic Compounds - chemistry; Volatiles; polyphenol oxidase; tomato; enzyme inhibition; peroxidase; production systems; volatiles
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10644

BACKGROUND Polyphenol oxidase (PPO) and peroxidase (POD) are key enzymes associated with shelf life and defense responses. Thus, the activity of PPO and POD enzymes is usually assessed to check the quality of food samples and to understand the physiological responses of plants to different stresses. However, the outcomes of PPO and POD activity assessment studies are highly dependent on assay conditions. Hence, in this study, we initially optimized PPO and POD extraction and high‐throughput 96‐well plates‐based enzymatic activity assessment methods to evaluate the inhibitory potential of tomato volatile compounds. Later, we explored the effects of net‐house and open‐field growing on the PPO and POD activity in tomato fruits of eight cultivars. RESULTS We found 150 mM of catechol and pH 7.0 were the optimal conditions for the maximum activity for the PPO assay. Conversely, 24 mM guaiacol with 12 mM H2O2 and pH 6.0 was the best condition for the POD assay. Thermal inactivation studies confirmed that tomato POD is more resistant to heat than PPO. We found that the production systems had a considerable genotype‐specific impact on tomato PPO and POD activity. Moreover, amongst the volatiles that were studied, β‐damascenone and d‐limonene showed 50% PPO inhibition at 40 and 80 mM, respectively. CONCLUSION The results of this study can be used to improve the shelf‐life of fresh tomato fruit and its products. The findings also underscore the significance of PPO and POD enzymes as physiological trait markers in the tomato crop and fruit quality improvement programs. © 2020 Society of Chemical Industry