Figure 7.

Isozyme peroxidase (POD) activity of sweet pepper fruits at different ripening stages: immature green (G), breaking point 1 (BP1), breaking point 2 with and without NO treatment (BP2 + NO and BP2 − NO, respectively), and red ripe (R). (a) In-gel isozyme profile of POD activity). (b) Total relative quantification of POD isoenzyme activity. Protein samples (28 µg per lane) were separated by non-denaturing polyacrylamide gel electrophoresis (PAGE; 8% acrylamide), and the activity was detected by the 3,3-diaminobenzidine method. POD isozymes were labeled I–IV, according to their increasing electrophoretic mobility.