Superoxide dismutase and peroxidase activities in ripening mango (Magnifera indica L.) fruits

Loss in fresh weight and rise in respiratory activity along with ethylene peaks have been recorded in ripening mango cultivar, Baneshan. Antioxidant enzymes like superoxide dismutase (SOD) and peroxidase (POD) were noticed to be very high at mature green stage, which significantly declined as the ripening proceeded. These antioxidant enzymes exhibited higher activity in the epicarp over mesocarp at all the stages of ripening. The isoenzyme pattern of SOD was observed to be the same at all the stages of ripening in both epicarp and mesocarp, but intensity of bands differed. Peroxidase also exhibited difference in isoenzyme pattern and intensity of bands. There was only one band at mature green stage, whereas three bands were recorded at partial ripe and full ripe stages, however, the intensity of bands appeared were high in epicarp over mesocarp.