Send to

Choose Destination
Physiol Mol Biol Plants. 2013 Jul;19(3):363-78. doi: 10.1007/s12298-013-0173-7.

Effect of water stress on antioxidant systems and oxidative parameters in fruits of tomato (Solanum lycopersicon L, cv. Micro-tom).

Author information

Department of Horticultural Sciences, Faculty of Agriculture, University of Damascus, Damascus, P. O. Box: 30621, Syria.
Laboratoire de Physiologie des Fruits et Légumes, Campus agrosciences, 84916 Avignon Cedex 9, France.


The effects of different levels of water stress on oxidative parameters (H2O2 and MDA), the total pool sizes of ascorbate, the activities of antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT), as well as the activities and relative transcript levels of the enzymes of ascorbate-glutathione cycle ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR) and glutathione reductase (GR) were studied in the fruit of tomato (Solanum lycopersicum L. cv. Micro-Tom). Plants were subjected to three levels of water stress (S50, S25 and S0) and fruits at different development stages were harvested after 3, 6 and 10 days of stress. Changes in H2O2 and MDA contents indicated that water stress induced oxidative stress in fruits. The concentrations of ascorbate (AsA) and dehydroascorbate (DHA) generally modified with water stress treatments. Moreover, changes in SOD and CAT activities and DHAR, MDHAR, APX and GR activities and relative transcript levels were dependent on the fruit development stage and the intensity and the duration of water stress. These results suggest that the response of antioxidant systems of tomato fruits to oxidative stress induced by water stress treatments was different depending on the fruit development stage.


Antioxidant enzymes; Ascorbate; Oxidative stress; Solanum lycopersicum L.; Water stress

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center