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| - Increase of Glycolytic Enzymes in Peanuts during PeanutMaturation and Curing: Evidence of Anaerobic Metabolism
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| - Previously, a substantial increase in the activity of alcoholdehydrogenase (ADH) during peanutmaturation and curing was found. It was hypothesized that theincrease of ADH is primarily dueto the increased activities of glycolytic enzymes preceding ADH in thealcohol fermentation pathway.To verify this hypothesis, color assays were developed fordetection of the following glycolyticenzymes: (1) aldolase; (2) glyceraldehyde-3-phosphate dehydrogenase;(3) pyruvate decarboxylase;and (4) ADH. Results showed that the activities of these enzymesincreased significantly duringpeanut maturation and curing. The increased enzyme activitiessuggest that peanut maturationand curing are processes associated with anaerobic conditions.Enzyme activities were significantlyhigher in cured peanuts than in noncured peanuts, indicating thatanaerobic conditions were moresevere in the former. The potential contribution of water stressto the severity of anaerobic conditionsis discussed. Keywords: Peanut maturation and curing; glycolytic enzymes; aldolase; ADH;PDC; GAPDH; colorassays; anaerobic and stress conditions
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