Salvador Gonzalez Gordo

Scopus Publications

Garlic-released NO and H2S modulate Arabidopsis metabolism by reshaping redox balance and redox-dependent post-translational modifications
Francisco J. Corpas, Salvador González-Gordo, María A. Muñoz-Vargas, Marta Rodríguez-Ruiz, Carmelo Ruiz-Torres, Jorge Taboada, José M. Palma
Plant Physiology and Biochemistry, 2026
Nitric oxide (NO) and hydrogen sulfide (H 2 S) are key gasotransmitters acting as signaling molecules in plants and animals. Garlic, known for its sulfur-rich compounds, had not previously been identified as a source of NO or H 2 S emission. Using specific sensors, we show that garlic cloves simultaneously release both gases. To assess their biological impact, 30-day-old Arabidopsis thaliana plants were exposed for 24 h to a garlic-released NO/H 2 S-enriched atmosphere. Biochemical analyses revealed significant changes in components of reactive oxygen species (ROS), NO, and H 2 S metabolism, including protein S -glutathionylation, S -nitrosation and tyrosine/tryptophan nitration. Major effects were detected in the antioxidant enzyme catalase (CAT), the H 2 O 2 -producing glycolate oxidase (GOX), and hydroxypyruvate reductase (HPR), all central to peroxisomal redox metabolism. The activity of the H 2 S-producing enzyme L-cysteine desulfhydrase (LCD) and the expression of PAO4 , encoding a peroxisomal H 2 O 2 -generating polyamine oxidase, were also modified. Conversely, nitrite/NADH-dependent NO generation and nitrosoglutathione reductase (GSNOR) activity remained unchanged. These results collectively indicate that garlic-released NO and H 2 S modulate the metabolism of A. thaliana through redox-dependent post-translational modifications, thereby promoting adaptive redox responses. This suggests that garlic may act as a natural dual donor of both NO and H 2 S. • Garlic cloves simultaneously emit nitric oxide (NO) and hydrogen sulfide (H 2 S). • Exposure to garlic-derived NO/ H 2 S reprograms redox metabolism in Arabidopsis. • Key peroxisomal enzymes (CAT, GOX, HPR) are modulated by garlic gas emissions.
Endogenous NO fluctuations in Arabidopsis leaves influence peroxisomal activities and ROS, NADPH, and H2S metabolism
Francisco J. Corpas, Salvador González-Gordo, María A. Muñoz-Vargas, Marta Rodríguez-Ruiz, Carmelo Ruiz-Torres, José M. Palma
Plant Science, 2025
Identification of Peroxiredoxin (PRX) Genes from Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
Fátima Ramírez-Mellado, Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Antioxidants, 2025
Peroxiredoxins (Prxs; EC 1.11.1.15) are a group of thiol peroxidases that catalyze the detoxification of H2O2 and other organic hydroperoxides. The ripening of pepper (Capsicum annuum L.) fruit involves significant phenotypic, physiological, and biochemical changes. Based on the available pepper plant genome, eight PRX genes were identified and named CaPRX1, CaPRX1-Cys, CaPRX2B, CaPRX2E, CaPRX2F, CaPRX2-CysBAS1, CaPRX2-CysBAS2, and CaPRX Q. Among these, only CaPRX1-Cys was not detected in the transcriptome (RNA-Seq) of sweet pepper fruits reported previously. This study analyzes the modulation of these seven CaPRX genes during ripening and after treating fruits with nitric oxide (NO) gas. A time-course expression analysis of sweet pepper fruit during ripening revealed that two genes were upregulated (CaPRX1 and CaPRX2E), two were downregulated (CaPRX2B and PRX Q), and three were unaffected (CaPRX2F, CaPRX2-CysBAS1, and CaPRX2-CysBAS2). Gene expression was also studied in three hot pepper varieties with varying capsaicin contents (Piquillo < Padrón < Alegría riojana), showing a differential expression pattern during ripening. Furthermore, NO treatment of sweet pepper fruits triggered the upregulation of CaPRX2B and CaPRXQ genes and the downregulation of CaPRX1 and CaPRX2-CysBAS1 genes, while the other three remained unaffected. Among the CaPrx proteins, four (CaPrx2B, CaPrx2-CysBAS1, CaPrx2-CysBAS2, and CaPrx2E) were identified as susceptible to S-nitrosation, as determined by immunoprecipitation assays with an antibody against S-nitrocysteine and further mass spectrometry analyses. These findings indicate the diversification of PRX genes in pepper fruits and how some of them are regulated by NO, either at the level of gene expression or through protein S-nitrosation, a NO-promoting post-translational modification (PTM). Given that Prxs play a crucial role in stress tolerance, these data suggest that Prxs are vital components of the antioxidant system during pepper fruit ripening, an event that is accompanied by physiological nitro-oxidative stress.
Peroxisomal H2O2-generating sulfite oxidase (SOX) from pepper fruits is negatively modulated by NO and H2S
María A. Muñoz-Vargas, Javier López-Jaramillo, Salvador González-Gordo, Jorge Taboada, José M. Palma, Francisco J. Corpas
Plant Physiology and Biochemistry, 2025
Nitric Oxide (NO) and Hydrogen Sulfide (H2S): New Potential Biotechnological Tools for Postharvest Storage of Horticultural Crops
Francisco J. Corpas, María A. Muñoz-Vargas, Salvador González-Gordo, Marta Rodríguez-Ruiz, José M. Palma
Journal of Plant Growth Regulation, 2025
Storage and maintenance of horticultural products in optimal conditions for a reasonable period, once they have been harvested is a technological challenge. Diverse methods are generally used, i.e., low temperature but, in many cases, it may provoke undesirable collateral effects such as softening or promoting pathogens infections, thus causing their deterioration. Nitric oxide (·NO) and hydrogen sulfide (H2S) are compounds generated endogenously by plants with signaling properties that mediate fruit development and ripening. Additionally, when these molecules are applied exogenously, they can provide benefits such as maintaining the quality of horticultural products and even prolonging their shelf-life once they are stored. This review provides a broad perspective of ·NO and H2S metabolism in plant cells and, in addition, different plant models are described of how the exogenous application of either NO or H2S to horticultural products preserves nutritional quality during postharvest storage. Graphical Abstract
Activity and gene expression analysis of the NADP-dependent isocitrate dehydrogenase (NADP-ICDH) through pepper fruit ripening and its modulation by nitric oxide (NO). Molecular characterization of the peroxisomal isozyme
María A. Muñoz-Vargas, Salvador González-Gordo, Jorge Taboada, José M. Palma, Francisco J. Corpas
Plant Science, 2024
NADP-dependent isocitrate dehydrogenase (NADP-ICDH) is one of the main sources of cellular reductant capacity in the form of NADPH. Although there is significant knowledge about the relevance of this enzyme during some physiological and stress processes, the available information about its involvement in fruit ripening is scarce. Using sweet green pepper ( Capsicum annuum L.) fruits, a 50–75 % ammonium-sulfate-enriched protein fraction containing the NADP-ICDH activity allowed its biochemical characterization. The enzyme displayed a typical Michaelis-Menten kinetics and exhibited V max and K m values of 97 μUnits and 78 µM for isocitrate, and 92 μUnits and 46 µM for NADP + . Three NADP-ICDH isozymes were identified by non-denaturing PAGE designated as NADP-ICDH I to III, each representing 33 %, 24 %, and 43 %, respectively, of the total activity. Based on our previous transcriptome (RNA-Seq), three CaICDH genes ( CaNADP - ICDH1, CaNADP-ICDH2 , and CaNADP - ICDH3 ) were identified in sweet pepper fruits encoding isozymes potentially distributed in the cytosol, cytosol/mitochondrion, and peroxisome, according to their percentage of identity with the Arabidopsis isozymes. The time-course expression analysis of these genes during different fruit ripening stages including green immature (G), breaking point (BP), and red ripe (R), and in fruits subjected to nitric oxide (NO) treatments, showed dissimilar expression patterns. During ripening from green to red fruits, CaNADP - ICDH1 and CaNADP-ICDH2 were upregulated but were negatively affected by NO; however, CaNADP -ICDH3 was downregulated during ripening but unaffected by NO treatment. Furthermore, during ripening, the NADP-ICDH activity increased in red ripe fruits whereas the NO gas treatment produced a significant inhibition. These findings provide, to our knowledge, the first characterization of the NADP-ICDH family in this non-climacteric fruit and suggest that NADP-ICDH must play an important role in maintaining the supply of NADPH during pepper fruit ripening and that NO partially modulates this NADPH-generating system. • NADP-ICDH is one of the main sources of cellular reductant capacity in the form of NADPH. • Pepper fruits contain three genes that encoding for tree NADP-ICDH isozymes. • CaNADP-isocitrate1 and CaNADP-isocitrate2 rise during ripening and respond negatively to NO application. • NADP-ICDH activity increases during fruit ripening but is negatively modulated under a nitric oxide treatment.
Pepper catalase: a broad analysis of its modulation during fruit ripening and by nitric oxide
Salvador González-Gordo, Javier López-Jaramillo, Marta Rodríguez-Ruiz, Jorge Taboada, José M. Palma, Francisco J. Corpas
Biochemical Journal, 2024
Catalase is a major antioxidant enzyme located in plant peroxisomes that catalyzes the decomposition of H2O2. Based on our previous transcriptomic (RNA-Seq) and proteomic (iTRAQ) data at different stages of pepper (Capsicum annuum L.) fruit ripening and after exposure to nitric oxide (NO) enriched atmosphere, a broad analysis has allowed us to characterize the functioning of this enzyme. Three genes were identified, and their expression was differentially modulated during ripening and by NO gas treatment. A dissimilar behavior was observed in the protein expression of the encoded protein catalases (CaCat1–CaCat3). Total catalase activity was down-regulated by 50% in ripe (red) fruits concerning immature green fruits. This was corroborated by non-denaturing polyacrylamide gel electrophoresis, where only a single catalase isozyme was identified. In vitro analyses of the recombinant CaCat3 protein exposed to peroxynitrite (ONOO−) confirmed, by immunoblot assay, that catalase underwent a nitration process. Mass spectrometric analysis identified that Tyr348 and Tyr360 were nitrated by ONOO−, occurring near the active center of catalase. The data indicate the complex regulation at gene and protein levels of catalase during the ripening of pepper fruits, with activity significantly down-regulated in ripe fruits. Nitration seems to play a key role in this down-regulation, favoring an increase in H2O2 content during ripening. This pattern can be reversed by the exogenous NO application. While plant catalases are generally reported to be tetrameric, the analysis of the protein structure supports that pepper catalase has a favored quaternary homodimer nature. Taken together, data show that pepper catalase is down-regulated during fruit ripening, becoming a target of tyrosine nitration, which provokes its inhibition.
Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H2S
María A. Muñoz-Vargas, Salvador González-Gordo, Angeles Aroca, Luis C. Romero, Cecilia Gotor, José M. Palma, Francisco J. Corpas
Antioxidants, 2024
Protein persulfidation is a thiol-based oxidative posttranslational modification (oxiPTM) that involves the modification of susceptible cysteine thiol groups present in peptides and proteins through hydrogen sulfide (H2S), thus affecting their function. Using sweet pepper (Capsicum annuum L.) fruits as a model material at different stages of ripening (immature green and ripe red), endogenous persulfidated proteins (persulfidome) were labeled using the dimedone switch method and identified using liquid chromatography and mass spectrometry analysis (LC-MS/MS). A total of 891 persulfidated proteins were found in pepper fruits, either immature green or ripe red. Among these, 370 proteins were exclusively present in green pepper, 237 proteins were exclusively present in red pepper, and 284 proteins were shared between both stages of ripening. A comparative analysis of the pepper persulfidome with that described in Arabidopsis leaves allowed the identification of 25% of common proteins. Among these proteins, glutathione reductase (GR) and leucine aminopeptidase (LAP) were selected to evaluate the effect of persulfidation using an in vitro approach. GR activity was unaffected, whereas LAP activity increased by 3-fold after persulfidation. Furthermore, this effect was reverted through treatment with dithiothreitol (DTT). To our knowledge, this is the first persulfidome described in fruits, which opens new avenues to study H2S metabolism. Additionally, the results obtained lead us to hypothesize that LAP could be involved in glutathione (GSH) recycling in pepper fruits.
Ascorbate peroxidase in fruits and modulation of its activity by reactive species
Francisco J Corpas, Salvador González-Gordo, José M Palma
Journal of Experimental Botany, 2024
Ascorbate peroxidase (APX) is one of the enzymes of the ascorbate–glutathione cycle and is the key enzyme that breaks down H2O2 with the aid of ascorbate as an electron source. APX is present in all photosynthetic eukaryotes from algae to higher plants and, at the cellular level, it is localized in all subcellular compartments where H2O2 is generated, including the apoplast, cytosol, plastids, mitochondria, and peroxisomes, either in soluble form or attached to the organelle membranes. APX activity can be modulated by various post-translational modifications including tyrosine nitration, S-nitrosation, persulfidation, and S-sulfenylation. This allows the connection of H2O2 metabolism with other relevant signaling molecules such as NO and H2S, thus building a complex coordination system. In both climacteric and non-climacteric fruits, APX plays a key role during the ripening process and during post-harvest, since it participates in the regulation of both H2O2 and ascorbate levels affecting fruit quality. Currently, the exogenous application of molecules such as NO, H2S, H2O2, and, more recently, melatonin is seen as a new alternative to maintain and extend the shelf life and quality of fruits because they can modulate APX activity as well as other antioxidant systems. Therefore, these molecules are being considered as new biotechnological tools to improve crop quality in the horticultural industry.
Characterization of leucine aminopeptidase (LAP) activity in sweet pepper fruits during ripening and its inhibition by nitration and reducing events
María A. Muñoz-Vargas, Jorge Taboada, Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Plant Cell Reports, 2024
Key message Pepper fruits contain two leucine aminopeptidase (LAP) genes which are differentially modulated during ripening and by nitric oxide. The LAP activity increases during ripening but is negatively modulated by nitration. Abstract Leucine aminopeptidase (LAP) is an essential metalloenzyme that cleaves N-terminal leucine residues from proteins but also metabolizes dipeptides and tripeptides. LAPs play a fundamental role in cell protein turnover and participate in physiological processes such as defense mechanisms against biotic and abiotic stresses, but little is known about their involvement in fruit physiology. This study aims to identify and characterize genes encoding LAP and evaluate their role during the ripening of pepper (Capsicum annuum L.) fruits and under a nitric oxide (NO)-enriched environment. Using a data-mining approach of the pepper plant genome and fruit transcriptome (RNA-seq), two LAP genes, designated CaLAP1 and CaLAP2, were identified. The time course expression analysis of these genes during different fruit ripening stages showed that whereas CaLAP1 decreased, CaLAP2 was upregulated. However, under an exogenous NO treatment of fruits, both genes were downregulated. On the contrary, it was shown that during fruit ripening LAP activity increased by 81%. An in vitro assay of the LAP activity in the presence of different modulating compounds including peroxynitrite (ONOO−), NO donors (S-nitrosoglutathione and nitrosocyteine), reducing agents such as reduced glutathione (GSH), l-cysteine (l-Cys), and cyanide triggered a differential response. Thus, peroxynitrite and reducing compounds provoked around 50% inhibition of the LAP activity in green immature fruits, whereas cyanide upregulated it 1.5 folds. To our knowledge, this is the first characterization of LAP in pepper fruits as well as of its regulation by diverse modulating compounds. Based on the capacity of LAP to metabolize dipeptides and tripeptides, it could be hypothesized that the LAP might be involved in the GSH recycling during the ripening process.
Comparative Analysis of Catalase Activity in Plants: Spectrophotometry and Native PAGE Approaches
Salvador González-Gordo, Marta Rodríguez-Ruiz, José M. Palma, Francisco J. Corpas
Methods in Molecular Biology, 2024
In Silico RNAseq and Biochemical Analyses of Glucose-6-Phosphate Dehydrogenase (G6PDH) from Sweet Pepper Fruits: Involvement of Nitric Oxide (NO) in Ripening and Modulation
María A. Muñoz-Vargas, Salvador González-Gordo, Jorge Taboada, José M. Palma, Francisco J. Corpas
Plants, 2023
H2S-Generating Cytosolic L-Cysteine Desulfhydrase and Mitochondrial D-Cysteine Desulfhydrase from Sweet Pepper (Capsicum annuum L.) Are Regulated During Fruit Ripening and by Nitric Oxide
María A. Muñoz-Vargas, Javier López-Jaramillo, Salvador González-Gordo, Alberto Paradela, José M. Palma, Francisco J. Corpas
Antioxidants and Redox Signaling, 2023
NADP-Dependent Malic Enzyme Genes in Sweet Pepper Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
Jorge Taboada, Salvador González-Gordo, María A. Muñoz-Vargas, José M. Palma, Francisco J. Corpas
Plants, 2023
Soybean (Glycine max L.) Lipoxygenase 1 (LOX 1) Is Modulated by Nitric Oxide and Hydrogen Sulfide: An In Vitro Approach
Salvador González-Gordo, Javier López-Jaramillo, José M. Palma, Francisco J. Corpas
International Journal of Molecular Sciences, 2023
Class III Peroxidases (POD) in Pepper (Capsicum annuum L.): Genome-Wide Identification and Regulation during Nitric Oxide (NO)-Influenced Fruit Ripening
Salvador González-Gordo, María A. Muñoz-Vargas, José M. Palma, Francisco J. Corpas
Antioxidants, 2023
Small Heat Shock Protein (sHSP) Gene Family from Sweet Pepper (Capsicum annuum L.) Fruits: Involvement in Ripening and Modulation by Nitric Oxide (NO)
Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Plants, 2023
Assessment of the subcellular generation of hydrogen sulfide (H2S) in fleshy fruits: Tomato and pepper
Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Oxygen Nitrogen and Sulfur Species in Post Harvest Physiology of Horticultural Crops, 2023
Analysis of Plant L-Cysteine Desulfhydrase (LCD) Isozymes by Non-denaturing Polyacrylamide Gel Electrophoresis
María A. Muñoz-Vargas, Marta Rodríguez-Ruiz, Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Methods in Molecular Biology, 2023
Pepper fruit, as a nutraceutical food, shows antiproliferative activity against tumor cells and it is potentiatied by nitric oxide (NO)
José M. Palma, José Pérez del Palacio, Marta Rodríguez-Ruiz, Salvador González-Gordo, Caridad Díaz, Carmen Ramos, Bastien Cautain, Francisca Vicente, Francisco J. Corpas
Nitric Oxide in Health and Disease Therapeutic Applications in Cancer and Inflammatory Disorders, 2023
Lipoxygenase (LOX) in Sweet and Hot Pepper (Capsicum annuum L.) Fruits during Ripening and under an Enriched Nitric Oxide (NO) Gas Atmosphere
Salvador González-Gordo, Amanda Cañas, María A. Muñoz-Vargas, José M. Palma, Francisco J. Corpas
International Journal of Molecular Sciences, 2022
Interactions of melatonin, reactive oxygen species, and nitric oxide during fruit ripening: an update and prospective view
Francisco J Corpas, Marta Rodríguez-Ruiz, María A Muñoz-Vargas, Salvador González-Gordo, Russel J Reiter, José M Palma
Journal of Experimental Botany, 2022
Thiol-based Oxidative Posttranslational Modifications (OxiPTMs) of Plant Proteins
Francisco J Corpas, Salvador González-Gordo, Marta Rodríguez-Ruiz, María A Muñoz-Vargas, José M Palma
Plant and Cell Physiology, 2022
Mitochondrial protein expression during sweet pepper (Capsicum annuum L.) fruit ripening: iTRAQ-based proteomic analysis and role of cytochrome c oxidase
Salvador González-Gordo, Marta Rodríguez-Ruiz, Alberto Paradela, Antonio Ramos-Fernández, Francisco J. Corpas, José M. Palma
Journal of Plant Physiology, 2022
Peroxisomal Proteome Mining of Sweet Pepper (Capsicum annuum L.) Fruit Ripening Through Whole Isobaric Tags for Relative and Absolute Quantitation Analysis
Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Frontiers in Plant Science, 2022
H2 S in Horticultural Plants: Endogenous Detection by an Electrochemical Sensor, Emission by a Gas Detector, and Its Correlation with L-Cysteine Desulfhydrase (LCD) Activity
María A. Muñoz-Vargas, Salvador González-Gordo, José M. Palma, Francisco J. Corpas
International Journal of Molecular Sciences, 2022
Nitric Oxide (NO) Differentially Modulates the Ascorbate Peroxidase (APX) Isozymes of Sweet Pepper (Capsicum annuum L.) Fruits
Salvador González-Gordo, Marta Rodríguez-Ruiz, Javier López-Jaramillo, María A. Muñoz-Vargas, José M. Palma, Francisco J. Corpas
Antioxidants, 2022
NO source in higher plants: present and future of an unresolved question
Francisco J. Corpas, Salvador González-Gordo, José M. Palma
Trends in Plant Science, 2022
Nitric oxide and hydrogen sulfide share regulatory functions in higher plant events
FRANCISCO J. CORPAS, SALVADOR GONZ罫EZ-GORDO, MARTA RODR虶UEZ-RUIZ, MAR虯 A. MU袿Z-VARGAS, JOS�M. PALMA
Biocell, 2022
Protein nitration: A connecting bridge between nitric oxide (NO) and plant stress
Francisco J. Corpas, Salvador González-Gordo, José M Palma
Plant Stress, 2021
The modus operandi of hydrogen sulfide(H2 s)-dependent protein persulfidation in higher plants
Francisco J. Corpas, Salvador González-Gordo, María A. Muñoz-Vargas, Marta Rodríguez-Ruiz, José M. Palma
Antioxidants, 2021
Identification of compounds with potential therapeutic uses from sweet pepper (Capsicum annuum l.) fruits and their modulation by nitric oxide (no)
Lucía Guevara, María Ángeles Domínguez-Anaya, Alba Ortigosa, Salvador González-Gordo, Caridad Díaz, Francisca Vicente, Francisco J. Corpas, José Pérez del Palacio, José M. Palma
International Journal of Molecular Sciences, 2021
Nitric oxide (No) scaffolds the peroxisomal protein-protein interaction network in higher plants
Francisco J. Corpas, Salvador González-Gordo, José M. Palma
International Journal of Molecular Sciences, 2021
Loss of function of the chloroplast membrane K+/H+ antiporters AtKEA1 and AtKEA2 alters the ROS and NO metabolism but promotes drought stress resilience
Antonio Sánchez-McSweeney, Salvador González-Gordo, María Nieves Aranda-Sicilia, María Pilar Rodríguez-Rosales, Kees Venema, José M. Palma, Francisco J. Corpas
Plant Physiology and Biochemistry, 2021
Nitric oxide and hydrogen sulfide modulate the NADPH-generating enzymatic system in higher plants
Francisco J Corpas, Salvador González-Gordo, José M Palma
Journal of Experimental Botany, 2021
Nitric oxide: A radical molecule with potential biotechnological applications in fruit ripening
Francisco J. Corpas, Salvador González-Gordo, José M. Palma
Journal of Biotechnology, 2020
Appraisal of H2S metabolism in Arabidopsis thaliana: In silico analysis at the subcellular level
Salvador González-Gordo, José M. Palma, Francisco J. Corpas
Plant Physiology and Biochemistry, 2020
Plant Peroxisomes: A Factory of Reactive Species
Francisco J. Corpas, Salvador González-Gordo, José M. Palma
Frontiers in Plant Science, 2020
Reactive oxygen species (ROS) metabolism and nitric oxide (NO) content in roots and shoots of rice (Oryza sativa L.) plants under arsenic-induced stress
Ernestina Solórzano, Francisco J. Corpas, Salvador González-Gordo, José M. Palma
Agronomy, 2020
Plant catalases as NO and H2S targets
José M. Palma, Rosa M. Mateos, Javier López-Jaramillo, Marta Rodríguez-Ruiz, Salvador González-Gordo, Alfonso M. Lechuga-Sancho, Francisco J. Corpas
Redox Biology, 2020
Superoxide Radical Metabolism in Sweet Pepper (Capsicum annuum L.) Fruits Is Regulated by Ripening and by a NO-Enriched Environment
Salvador González-Gordo, Marta Rodríguez-Ruiz, José M. Palma, Francisco J. Corpas
Frontiers in Plant Science, 2020
Inhibition of NADP-malic enzyme activity by H2S and NO in sweet pepper (Capsicum annuum L.) fruits
María A. Muñoz‐Vargas, Salvador González‐Gordo, José M. Palma, Francisco J. Corpas
Physiologia Plantarum, 2020
Sweet pepper (Capsicum annuum L.) fruits contain an atypical peroxisomal catalase that is modulated by reactive oxygen and nitrogen species
Marta Rodríguez-Ruiz, Salvador González-Gordo, Amanda Cañas, María Jesús Campos, Alberto Paradela, Francisco J. Corpas, José M. Palma
Antioxidants, 2019
Nitric oxide and hydrogen sulfide in plants: Which comes first?
Francisco J Corpas, Salvador González-Gordo, Amanda Cañas, José M Palma
Journal of Experimental Botany, 2019
Nitric oxide in the physiology and quality of fleshy fruits
José M Palma, Luciano Freschi, Marta Rodríguez-Ruiz, Salvador González-Gordo, Francisco J Corpas
Journal of Experimental Botany, 2019
Nitric oxide-dependent regulation of sweet pepper fruit ripening
Salvador González-Gordo, Rocío Bautista, M Gonzalo Claros, Amanda Cañas, José M Palma, Francisco J Corpas
Journal of Experimental Botany, 2019
Hydrogen sulfide: A novel component in Arabidopsis peroxisomes which triggers catalase inhibition
Francisco J. Corpas, Juan B. Barroso, Salvador González‐Gordo, María A. Muñoz‐Vargas, José M. Palma
Journal of Integrative Plant Biology, 2019
NADPH oxidase (Rboh) activity is up regulated during sweet pepper (capsicum annuum L.) fruit ripening
Ángela Chu-Puga, Salvador González-Gordo, Marta Rodríguez-Ruiz, José M. Palma, Francisco J. Corpas
Antioxidants, 2019
Endogenous hydrogen sulfide (H2S) is up-regulated during sweet pepper (Capsicum annuum L.) fruit ripening. In vitro analysis shows that NADP-dependent isocitrate dehydrogenase (ICDH) activity is inhibited by H2S and NO
María A. Muñoz-Vargas, Salvador González-Gordo, Amanda Cañas, Javier López-Jaramillo, José M. Palma, Francisco J. Corpas
Nitric Oxide Biology and Chemistry, 2018
Nitro-oxidative metabolism during fruit ripening
Francisco J Corpas, Luciano Freschi, Marta Rodríguez-Ruiz, Paulo T Mioto, Salvador González-Gordo, José M Palma
Journal of Experimental Botany, 2018
“Alperujo” compost improves the ascorbate (Vitamin C) content in pepper (Capsicum annuum L.) fruits and influences their oxidative metabolism
Germán Tortosa, Salvador González-Gordo, Carmelo Ruiz, Eulogio J. Bedmar, José M. Palma
Agronomy, 2018