Effect of ripening on protein content and enzymatic activity of Crimson Seedless table grape

• Published in: Food chemistry Vol. 127; no. 2; pp. 481 - 486
• Main Authors: López-Miranda, S., Hernández-Sánchez, P., Serrano-Martínez, A., Hellín, P., Fenoll, J., Núñez-Delicado, E.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.07.2011; Elsevier
• Subjects: Biological and medical sciences; Crimson Seedless; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Grape; Peroxidase; Polyphenoloxidase; Protein; Ripening; Weather conditions; Crimson Seedless; Ripening; Grape; Peroxidase; Polyphenoloxidase; Protein; Weather conditions; Fruit; Enzyme; Peroxidases; Enzymatic activity; Oxidoreductases; Protein content
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.01.027

► The year had an effect on the evolution of protein content, PPO and POD activity and °Brix in Crimson Seedless. ► The increase in protein synthesis observed after veraison is not related to PPO and POD activity. ► The maximum in specific activity at veraison may be correlated with changes in protein and anthocyanin content that take place during colour synthesis. The evolution of °Brix, protein content, polyphenoloxidase activity and peroxidase activity during the ripening of Crimson Seedless table grape was studied in three consecutive years (2006, 2007 and 2008). The total protein content was determined according to Bradford’s dye binding method, and polyphenoloxidase (PPO) and peroxidase (POD) were extracted using Triton X-114 and characterised using spectrophotometric methods. The year had a statistically significant effect on all the studied parameters and there was an interannual correlation in the evolution of protein, PPO, POD and °Brix. All the studied parameters were statistically correlated, except POD activity with protein content. Weather conditions during the ripening period had a greater effect on protein content than PPO and POD activity.