Antioxidant systems in ripening tomato fruits

K. Mondal, N. S. Sharma, S. P. Malhotra, K. Dhawan, R. Singh

Research output: Contribution to journalArticlepeer-review

125 Scopus citations


Two cultivars of tomato (Lycopersicon esculentum Mill.), Selection-7 (shelf life 7-8 d) and ARTH-3 (shelf life 14-15 d) were analyzed for oxidative stress and the antioxidant enzyme system at different stages of fruit ripening. The results presented here suggest that during the early stages of fruit ripening, efficient antioxidant system protects the tomato fruits against the damaging effect of progressive oxidative stress. At later stages, however, oxidative damage occurs due to decreased activities of the ROS scavenging enzymes.

Original languageEnglish (US)
Pages (from-to)49-53
Number of pages5
JournalBiologia Plantarum
Issue number1
StatePublished - 2004
Externally publishedYes


  • Fruit softening
  • Lycopersicon esculentum
  • Reactive oxygen species
  • Scavenging enzymes

ASJC Scopus subject areas

  • Plant Science
  • Horticulture


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