Resumo

DUENAS GOMEZ, YENNY MARITZA; NARVAEZ CUENCA, CARLOS EDUARDO  e  RESTREPO SANCHEZ, LUZ PATRICIA. Inhibition of Chillyng Injury in Pitaya Amarilla (Acanthocereus pitajaya) Fruit by Heat Shock: Catalese, Peroxidase and Polyphenoloxidase. Acta biol.Colomb. [online]. 2008, vol.13, n.1, pp.95-106. ISSN 0120-548X.

In the storage of yellow pitaya fruit at room temperature in Bogotá (18 ºC), it was found that this fruit has a climacteric behavior with a maximum in the respiration after 3 days of its storage. In the climacteric the activity of catalase was higher, while in the senescence stage the activities of peroxidase and polyphenoloxidase exhibited maximum values. The heat shock inhibited the chilling injury, shows in the fruits refrigerated at 2 °C, this heat shock increased the activity of catalase and peroxidase and it delayed the activity of polyphenoloxidase, regarding the fruits refrigerated without treatment of heat shock. The results show that catalase is in direct relationship with the useful life of the fruit, while polyphenoloxidase keeps it narrows relationship with the deterioration. In fruits stored at room temperature, peroxidase exhibited its antioxidant action with browning generation, although in the treaties with heat shock, their antioxidant action doesn’t go of the hand with increment in the browning, for that in this case, its expression was favorable. The opposing results are constituted in a contribution in the search of techniques that allow bigger times of life in shelf of the fruits.

Palavras-chave : Catalase; peroxidase; polyphenoloxidase; antioxidant enzymes; browning.

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