Abstract: The effect of oxidative stress in cold-stored tomato was studied. The parameters of activated oxygen scavengingenzymes such as superoxide dismutase(SOD,EC 1.15.1.1), catalase(CAT, EC 1.11.1.6), peroxidase(POD, EC 1.11.1.7), ascor-bate peroxidase (APX, EC 1.11.1.11) were examined periodly during storage. Exposure to low temperature enhanced H2O2generation and membrane injury. Prestorage hot water treatment (38℃,1hour)increased the activities of SOD, CAT, andAPX(p<0.05)but not POD, and persisted high activities of CAT and APX during long chilling storage. These results indicatedthat oxidative stress may be involved in cold-induced membrane damage of tomato fruit. Prestorage hot water treatment maykeep membrane permeability by improving the activities of antioxidant enzymes.

Key words: heat treatment, oxidative stress, antioxidant enzymes, cold storage, tomato