Figure 2.

H₂O₂ modulation of catalase activity in sweet pepper fruits. (a) Total activity. Crude extracts from green peppers were incubated in the presence of 0 to 50 mM H₂O₂ for 30 min to determine catalase activity. Results are means ± SEM of samples from at least three different experiments. Columns with different letters are statistically distinct (ANOVA, p < 0.05). (b) Native PAGE (6% acrylamide) and catalase activity staining. Pepper fruit samples (20 μg) were treated with H₂O₂ (0–50 mM) for 30 min and then loaded onto gels. The shown picture is representative of the non-denaturing assays from at least three independent experiments.