
%0 Journal Article
%A Barka, Essaid Ait 
%A Kalantari, Siamak 
%A Makhlouf, Joseph 
%A Arul, Joseph 
%T Effects of UV-C irradiation on lipid peroxidation markers during ripening of tomato (<emph type="2">Lycopersicon esculentum</emph> L.) fruits
%J Functional Plant Biology
%D 2000/02/09
%V 27
%N 2
%P 147-152
%K lipid peroxidation markers, ripening, tomato, ultraviolet radiation.
%R https://doi.org/10.1071/PP99091
%U https://www.publish.csiro.au/paper/PP99091 
%X The effects of a hormic dose (3.7 kJ m&#8722;2) of UV-C (254 nm) on changes in fruit membrane lipids perox-idation markers during storage were determined using tomato (Lycopersicon esculentum L. cv. Trust) fruit. There were two distinct response phases following the treatment. A significant induction of lipid peroxidation markers (lipofuscin-like compounds, malondialdehyde, aldehydes, pentane, ethane, hydrogen peroxide, and efflux of elec-trolytes including potassium and calcium) occurred within the first 5 days. This induction suggests that the cell mem-brane was the primary target of UV-C irradiation. After this period, the level of all of these peroxidation markers become lower in UV-C-treated fruit than in control fruit, suggesting the induction of a defense or repair mechanism, probably involving production of antioxidants and activation of antioxidative enzyme. Within the second phase, any changes in lipid peroxidation activity reflected the fruit ripening / senescence process rather than the UV-C effect. 
