Enzymatic Activity in Tomato Fruits as a Response to Chemical Elicitors

• Published in: Journal of the Mexican Chemical Society Vol. 51; no. 3; pp. 141 - 144
• Main Authors: Ortega-Ortiz, Hortensia, Benavides-Mendoza, Adalberto, Mendoza-Villarreal, Rosalinda, Ramírez-Rodríguez, Homero, De Alba Romenus, Karim
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedad Química de México A.C 01.09.2007
• Subjects: Chemistry, Multidisciplinary; Benzoic acid; tomate; chitosan; Ácido benzoico; catalasa; ácido salicílico; peroxidase; peroxidasa; salicylic acid; tomato; catalase; quitosano
• ISSN: 1870-249X

The objective of this work was the evaluation of the peroxidase and catalase level of activity in the protein extract of tomato in response to different treatments with chemical elicitors in different stages of tomato development. The elicitor compounds chitosan at 0.1 % (w/v), 0.1 mM salicylic acid and 0.1 mM benzoic acid were sprayed on tomato fruits without applying them in the leaves and stems of the plant. The elicitors were sprayed at one of the following stages: fruit set, fruit growth and phase 3 of fruit ripening. The activity of the antioxidant enzymes catalase and peroxidase was determined in the phase 4 of fruit ripening, being found an increase in the activity of both enzymes upon applying the elicitors in certain stages of the fruit development. The chitosan applied during fruit growing, and the salicylic acid applied during fruit set increased the activity of catalase. The peroxidase activity increased significantly upon applying chitosan during fruit set and fruit growing, finding a smaller effect for the salicylic acid. Benzoic acid did not modify the peroxidase or catalase activity.