A study was conducted to investigate the peroxidase activity of graviola at different stages of fruit development at Agricultural College & Research Institute, Killikulam-628 252, India during March 2017. Stages have been divided into eight for the total period of 96 days considering 12 days for each. Three replications with eight stages were tried in completely randomized design for Total protein and Peroxidase activity. Total Protein content of Graviola at different stages of Fruit development is found to be statistically significant. Reactive Oxygen Species such as singlet oxygen, superoxide and hydrogen peroxide (H2O2) are normal products of metabolism. An excess of ROS can cause abnormal reactions resulting in damage to cells and tissues. Plants detoxify ROS by regulating antioxidant enzymes like Peroxidases. Peroxidase recorded maximum activity at stage 4 and stage 8 in terms of units / min / g FW and units / min / mg protein respectively which is considered as significantly superior to all other stages. Thus the present study results clearly proved that the Peroxidase plays important role as natural enzymatic antioxidant in graviola fruits.

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