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פותח על ידי קלירמאש פתרונות בע"מ -
Free sulfhydryl groups in ripening tomato fruits
Year:
1981
Source of publication :
Plant and Cell Physiology
Authors :
זאוברמן, גיורא
;
.
טבצ'ניק, לאה
;
.
פוקס, יורם
;
.
פסיס, עדנה
;
.
Volume :
22
Co-Authors:
Fuchs, Y., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Pesis, E., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Zauberman, G., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Tabachnik, L., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Facilitators :
From page:
733
To page:
736
(
Total pages:
4
)
Abstract:
The content of free sulfhydryl (SH) groups in tomato (Lycopersicon esculentum Mill.) fruits was determined. The levels of these groups in different cultivars increased as the fruit ripened, either on the vine or in storage. The compounds containing these SH groups were dialyzable and were ascribed to be cysteine and glutathione. The possible significance of these findings is discussed. © 1981 Oxford University Press.
Note:
Related Files :
cysteine
glutathione
Lycopersicon esculentum
ripening
Sulfhydryl content (tomato)
Tomato fruits
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
18642
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:23
Scientific Publication
Free sulfhydryl groups in ripening tomato fruits
22
Fuchs, Y., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Pesis, E., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Zauberman, G., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Tabachnik, L., Agricultural Research Organization, Division of Fruit and Vegetable Storage, Volcani Center, P.O.B. 6, Bet Dagan, 50 250, Israel
Free sulfhydryl groups in ripening tomato fruits
The content of free sulfhydryl (SH) groups in tomato (Lycopersicon esculentum Mill.) fruits was determined. The levels of these groups in different cultivars increased as the fruit ripened, either on the vine or in storage. The compounds containing these SH groups were dialyzable and were ascribed to be cysteine and glutathione. The possible significance of these findings is discussed. © 1981 Oxford University Press.
Scientific Publication
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