85
CHANGES IN THE CHEMICAL COMPOSITION,
POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITIES
DURING DEVELOPMENT AND RIPENING OF MEDLAR
FRUITS (Mespilus germanica L.)
Nete Aydin and Asým Kadioglu
Department of Biology, Karadeniz Technical University 61080 Trabzon, Turkey
Received September 03, 2001
Summary. In this study, changes in the activities of polyphenol oxidase
(PPO) and peroxidase (POD) as well as in the levels of soluble protein, soluble
sugar, and ascorbic acid during development and ripening stages of medlar
fruits were investigated. During the early stages of medlar fruits develop-
ment, PPO activity and the level of ascorbic acid gradually decreased, where-
as in the post-ripening stage PPO activity increased. Ascorbic acid level in-
creased in the pre-ripening stage followed by a decrease in the post-ripening
period. Similarly, POD activity decreased during development of the fruits
and increased in the pre-ripening and post-ripening stages. The level of
glucose gradually increased during fruit development and ripening. Contents
of pentoses, hexoses and soluble proteins decreased during fruit develop-
ment, but increased in the stage of ripening. These observations suggest that
the increase in PPO and POD activities as well as in sugar and protein con-
tents has an important role in reducing the astringent taste of the medlar fruits.
Key Words: Chemical composition, development, medlar, peroxidase, poly-
phenol oxidase.
Abbreviation: PPO – Polyphenol oxidase, POD – Peroxidase, PEG – Poly-
ethylene glycol, L-Dopa – Dihydroxyphenylalanine, BSA – Bovine Serum
Albumin, Tris – Tris(hydroximethyl) aminomethan, TEMED – N,N,N¢,N¢-
tetramethyl-ethylenediamin, EDTA – Ethylenediamintetraacetikacit, PMSF
– Phenylmethylsulphonylfluorid, CBB – CoomassieBrilliant Blue G 250,
TX-114 – Tritone-X-114
* Corresponding author, e-mail: naydin@ktu.edu.tr
BULG. J. PLANT PHYSIOL., 2001, 27(3–4), 85–92
86
Introduction
Medlar (Mespilus germanica L.) belongs to Rosaceae family. Spiny shrub of the med-
lar is 2–3 m high (in cultivation a spineless tree up to 6 m). The fruits of medlar are
subglobose, 1.5–3 cm. Medlar plants have been long-cultivated for their edible fruits.
The cultivated plants have larger and sweeter fruits compared to the wild forms. The
native form of medlar, at least in North Anatolia, open forest, on rocks and in macchie,
is also widely cultivated (Davis, 1972).
There are not enough studies on the chemical composition of the medlar fruits.
The level of ascorbic acid has only been investigated in the fruits of medlar. However,
no information is available on the polyphenol oxidase (PPO) and peroxidase (POD)
activities and the content of some chemical compounds during the development and
ripening of the fruits. One of the major medlar fruit quality problem is flesh browning
associated with the enzyme polyphenol oxidase.
Polyphenol oxidase (o-diphenol: oxygen oxidoreductase, E.C.1.10.3.1.) has been
found in most higher plants, and is responsible for enzymatic browning of raw fruits
and vegetables (Mathew, Parpia 1971). This reaction is important in food preservation
and processing, and is generally considered to be an undesirable reaction because of
the unpleasant appearance and concomitant development of an off flavour. Fruits and
vegetables may also contain peroxidases (EC 1.11.1.7) which can contribute to or gen-
erate browning-like reactions (Vamos-Vigyazo 1981, Mayer, Harel 1991). The activ-
ities of peroxidase have been reported to increase with senescence advancement
(Grover, Sinha 1985). Ascorbic acid is a natural inhibitor of PPO (Weaver, Charley
1974). On the other hand, biochemical studies of fruits indicate that levels of acids,
sugars, soluble solids are the primary quantitative parameters (Senter, Callahan 1990).
The study was conducted to examine the changes in the contents of soluble prote-
ins, soluble sugars, ascorbic acid and in the activities of polyphenol oxidase and perox-
idase during the development and ripening of the medlar fruits.
Materials and Methods
Fruit samples
Medlar (Mespilus germanica L.) fruits were harvested from the spiny shrub grown
in the vicinity of Karadeniz Technical University in Trabzon, Turkey from the mid
of July to mid of November, 1999 (two months after anthesis) and immediately
brought to the laboratory in boxes cooled up to –12°C and stored at –20°C. Half kg
of fruits was collected in every harvesting period. Collection of the fruits was based
on their colour and diameter changes. The exo-(skin) and mesocarps (flesh) were used
for the analyses.
Changes in the Chemical Composition, Polyphenol Oxidase and Peroxidase . . .
87
Enzyme extraction
Extraction of the enzymes from the fresh medlar fruits was carried out using the method
of Sanches-Ferrer et al. (1990) with some modifications. Samples were powdered with
liquid nitrogen. A 100 g sample of the medlar fruits was homogenized in 100 ml of
50 mM cold acetate buffer (pH 5.5) containing 6% (w/v) Triton X-114, 2 mM EDTA,
1mM MgCl2 and 1mM PMSF as a protease inhibitor in a blender for 10 min and then
filtered. The homogenate was kept at 4°C for 20 min and then centrifuged at 14000´g
for 20 min at 4°C. The supernatant was collected and stored at –20°C until use. It
was used as a crude enzyme extract for the PPO, POD and protein analyses. Protein
content was determined according to the method of Bradford (1976) using bovine
serum albumin as a standard.
PPO activity assay
PPO activity was assayed spectrophotometrically as described by Leonard (1971) us-
ing DL-3,4-dihydroxyphenylalanine (L-DOPA) as a substrate. The reaction mixture
containing 1.3 ml of 0.03 M potassium phosphate (pH 6.5) buffer and 1.2 ml L-DOPA
was heated to 30°C for 2 min and finally 0.5 ml of the enzyme extract was added to
the cuvette. Changes in the absorbance at 475 nm were measured for 3 min using a
Schimadzu UV-120-01 spectrophotometer. Enzyme activity was expressed as
“DA475/min/g fresh weight “.
POD activity assay
The POD activity was also determined spectrophotometrically according to a modif-
ication of the method described by Rodriguez and Sanchez (1982). The assay mixture
contained 1ml of 0.05 M phosphate-citrate buffer (pH 4.6), 1ml of 40 mM guaiacol
and 0.5 ml of 26 mM H2O2. The mixture was incubated for 15 min at 25°C and finally
0.5 ml of the enzyme extract was added to the cuvette. Changes in the absorbance at
420 nm were measured for 3 min using a Schimadzu UV-120-01 spectrophotometer.
POD activity was expressed as “DA420/min/g fresh weight”.
Determination of ascorbic acid content
The content of ascorbic acid was analyzed using the procedure of Shieh and Sweet
(1979). The samples were homogenized with 0.01M phosphate-citric acid buffer at
pH 3, filtered and centrifuged (8000´g for 5 min at 25°C). The supernatant was used
to determine the ascorbic acid content. The assay mixture consisted of 0.5 ml of 0.01M
phosphate-citric acid buffer at pH 3, 2.4 ml of 2,2¢-Cu-biquinoline solution and 0.1ml
of the extract. The absorbance at 540 nm was recorded and ascorbic acid content was
calculated on the basis of standard curves (pure ascorbic acid in the range of 6–
33 µg/ml in phosphate-citric acid buffer).
N. Aydin and A. Kadioglu
88
Determination of soluble sugar content
Soluble sugar content was determined by the phenol-sulphuric acid method (Dubois
et al., 1956). A standard curve was prepared to quantify pentose and hexose contents.
Two grams of the samples were extracted in distilled water and centrifuged (6000´g
for 5 min). The fruit extracts were treated with pure sulphuric acid and phenol (5%)
and then their absorbances were measured at 480 nm, 488 nm and 490 nm for pentose,
hexose and glucose, respectively. The sugar content was expressed on a dry weight basis.
Statistical analysis
All extractions and determinations were conducted 3 times at least. Analysis of vari-
ance of the data was evaluated by the Statistical Analysis System (Statgraph Version
5.0). Duncan’s Multiple Range Test was employed to determine the statistical signific-
ance of the differences between the means.
Results and Discussion
In this study, we designated the fruit as immature from the first to fourth month of
development. Fruit ripening started in the fourth month and ended in the fifth month.
We observed that fruit colour and diameter might simply be indicators of medlar fruit
developmental process and that the development period of fruit ends at the fourth
harvesting period, then fruit ripening commences (Table 1).
Polyphenol oxidase activity gradually decreased during the development of the
fruits followed then by an increase during the ripening period, whereas the activity
of PPO in the first months of development was higher than in the ripening months.
The lowest activity was found at the third stage of development. To our knowledge
this is the first report of PPO activity in the fruits of medlar. Similar results were also
obtained in other studies (Vamos-Vigyazo, 1981; Kumar, 1987; Coseteng and Lee,
1987; Park et al., 1989; Kadioglu and Yavru, 1998). Peroxidase activity gradually de-
creased during the development periods, while during the periods of fruit ripening it
Table 1. Collection data and stages of development of the fruits of medlar
Harvest No. Harvest date Fruit Diameter Fruit colour and state of fruit maturity
1 15 Jun 1999 1.8 Unripe, fully green
2 15 Jul 1999 1.9 Unripe, greenish
3 15 Aug 1999 2.1 Half ripe, greenish, partly brownish
4 15 Oct 1999 2.2 Pre-ripe, yellowish brown
5 15 Nov 1999 2.5 Post- ripe, yellow-brown
Changes in the Chemical Composition, Polyphenol Oxidase and Peroxidase . . .
89
increased. Mukherjee and Rao (1993) have also obtained similar results with Cajanus
cajan leaves. Their studies showed that POD activity during maturation and in the
stage of senescence of the leaves continuously increased.
Protein content and activities of PPO and POD were found to be higher in the
beginning of development and during the final process of ripening compared to the
other periods, most probably due to higher metabolic activity during these develop-
ment stages. Phenolic compounds are thought to be sequestered in cell vacuoles and
include anthogenins, flavonols, cinnamic acid derivates, simple phenols, and catechin.
Most of these phenolics are intermediates and derivates of the shikimate and phenyl-
propanoid pathways (Cheng and Breen, 1991). So, in the present study, the increases
in PPO and POD activity in the beginning of fruit development may be involved in
these processes. On the other hand, POD and PPO degrade fruit anthocyanin indirectly
by reacting with D-catechin to form quinones that polymerise with anthocyanin pig-
ments (Wesche-Ebeling, Montgomery 1990). The increase in both enzyme activities
during ripening found in our study may depend on anthocyanin metabolism.
Soluble proteins decreased during development, then increased during ripening,
due most probably to increased synthesis of enzymes involved in ripening and senes-
cence of the fruit (Perkins-Veazie, 1995).
Pentose and hexose levels likewise soluble protein content decreased during fruit
development, then continuously increased during fruit maturation. The level of gluc-
ose continuously increased during the development and ripening of medlar. Chapman
and Horvat (1993) observed that glucose content of mayhaw fruit increased with mat-
uration. Tsantili (1990) found that glucose concentration increased considerably during
the rapid growth phase. The soluble sugar content gradually increased from the first
week of the development to the end of the ripening periods of cherry laurel (Kadioglu
and Yavru, 1998). The unripe medlar fruit has an astringent taste because of high level
of proanthocyanidin and reduced sugar content. The increased sugar content probably
affects the taste of the medlar fruits in the present study.
The highest ascorbic acid content was determined at the first stage of the develop-
mental period and the lowest ascorbic acid content was determined at the post-ripening
Table 2. Changes in the some chemical composition of medlar fruits during development and ripening.
The data followed by the same letter are not significantly different at 5% level (Duncan’s Multiple
Range Test).
Harvest No.
Glucose Pentose Hexose Ascorbic acid Soluble protein
(mg g-1 dry weight)
1 0.55 a 333.5 c 259.7 b 7.3 c 0.61 c
2 0.47 a 189.6 a 143.1 a 4.5 b 0.17 a
3 1.07 b 263.4 b 189.6 a 3.7 ab 0.17 a
4 1.14 b 375.9 c 255.3 b 6.7 c 0.24 b
5 9.99 c 662.1 d 510.9 c 3.3 a 0.56 c
N. Aydin and A. Kadioglu
90
stage of medlar fruits. Fuke and Matsuoka (1983) found that the total ascorbic acid
content decreased with fruit enlargement. The ascorbic acid content of kaki was found
as a continual decline depending on their development process (Inaba et al., 1971).
Kadioglu and Yavru (1998) obtained similar results with cherry laurel. It has been
reported that ascorbic acid acts as a free radical scavenger in animal and plant tissues
(Foyer, 1993). The changes in ascorbic acid levels found in our study could be associ-
ated with its antioxidant properties. In addition, we observed that the decrease in as-
corbic acid content was accompanied by increased PPO activity (not exactly in the
first stage of the development). This interaction may be due to the inhibitor effect of
ascorbic acid on PPO activity, because ascorbic acid is a natural inhibitor of PPO
(Weaver and Charley, 1974).
The results presented in this work showed that there were important changes in
the activities of PPO and POD as well as in the contents of protein, sugars and ascorbic
acid. Especially the increase in sugar content and PPO and POD activities may reduce
the astringent taste of the medlar fruits in the ripening stage. In addition, understanding
of the biochemical changes and some enzyme activities in medlar, the chemistry of
their transformations in the fruit and their functions in plant physiology, food science,
nutrition and health should stimulate interest in maximizing beneficial sensory, nutri-
tional effects of polyphenols in the diet. Such efforts should lead to better foods.
Acknowledgements: This work was supported by Research Fund of Karadeniz Tech-
nical University.
Fig. 1. Changes in the PPO “DA475/min/g fresh weight” and POD “DA420/min/g fresh
weight” activities during the development and ripening of medlar. Monthly
harvesting period of the fruits; 1 – 15 July; 2 – 15 August; 3 – 15 September; 4 –
15 October; 5 – 15 November. The mean of each enzyme activity was compared
within it. The data followed by the same letter are not significantly different at 5%
level (Duncan’s Multiple Range Test).
c
a a a
b
b
c
a
d
e
0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
1 2 3 4 5
Period of fruit development
E
n
zy
m
e
A
ct
iv
it
y
PPO
POD
Changes in the Chemical Composition, Polyphenol Oxidase and Peroxidase . . .
91
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