Function of antioxidant enzymes and metabolites during maturation of pea fruits

摘要: In plant cells, antioxidants keep reactive oxygen species at low concentrations, avoiding oxidative damage while allowing them to play crucial functions in signal transduction. However, little is known about the role of during fruit maturation, especially legumes. Snap pea (Pisum sativum) plants, which have edible fruits, were grown under nodulating and non-nodulating conditions. Fruits classified three maturity stages determined seeds seedless pods. Maturation or prolonged storage fruits 25 °C led a decline antioxidant activities metabolites γ-glutamylcysteine synthetase protein. Notable exceptions superoxide dismutase activity glutathione peroxidase protein, increased one both these processes. During cytosolic peroxiredoxin decreased but pods, ascorbate oxidase was largely reduced seeds. stored nearly abolished doubled It concluded that symbiotic nitrogen fixation as effective fertilization maintaining capacity that, contrary climacteric general decrease maturation does not involve stress. Results underscore importance system reproductive organs point ascorbate–glutathione metabolism key players development.