נגישות
menu      
חיפוש מתקדם
Karni, L., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Prusky, D., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Kobiler, I., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Bar-Shira, E., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Kobiler, D., Israel Institute for Biological Science, P.O. Box 19, Nes Ziyyona, 70450, Israel
Avocado lipoxygenase activity increased from 20 to 40 μmole O2 h-1 g-1 fresh weight of peel in unripe fruits during the first hour after harvest, and in ripening fruits 4 to 5 days after harvest. Concomitantly, the concentration of the antifungal compound cis, cis-1-acetoxy-2-hydroxy-4-oxo-heneicosa-12, 15-diene decreased from approx. 1700 to 200 μg g-1 fresh weight of peel. The concentration of epicatechin in the peel was inversely correlated with lipoxygenase activity in each case, and decreased significantly when lipoxygenase increased. The amount of lipoxygenase in the crude extract of the fruit peel during ripening, which was determined by the ELISA technique, ranged between 10 and 30 μg g- fresh weight of peel during ripening, and was not correlated with the changes in the enzyme activity. The results suggest that the differences in lipoxygenase activity are not correlated with changes in the amount of this enzyme, but rather result from changes in the concentrations of its inhibitor, epicatechin. © 1989.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Involvement of epicatechin in the regulation of lipoxygenase activity during activation of quiescent Colletotrichum gloeosporioides infections of ripening avocado fruits
35
Karni, L., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Prusky, D., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Kobiler, I., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Bar-Shira, E., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Kobiler, D., Israel Institute for Biological Science, P.O. Box 19, Nes Ziyyona, 70450, Israel
Involvement of epicatechin in the regulation of lipoxygenase activity during activation of quiescent Colletotrichum gloeosporioides infections of ripening avocado fruits
Avocado lipoxygenase activity increased from 20 to 40 μmole O2 h-1 g-1 fresh weight of peel in unripe fruits during the first hour after harvest, and in ripening fruits 4 to 5 days after harvest. Concomitantly, the concentration of the antifungal compound cis, cis-1-acetoxy-2-hydroxy-4-oxo-heneicosa-12, 15-diene decreased from approx. 1700 to 200 μg g-1 fresh weight of peel. The concentration of epicatechin in the peel was inversely correlated with lipoxygenase activity in each case, and decreased significantly when lipoxygenase increased. The amount of lipoxygenase in the crude extract of the fruit peel during ripening, which was determined by the ELISA technique, ranged between 10 and 30 μg g- fresh weight of peel during ripening, and was not correlated with the changes in the enzyme activity. The results suggest that the differences in lipoxygenase activity are not correlated with changes in the amount of this enzyme, but rather result from changes in the concentrations of its inhibitor, epicatechin. © 1989.
Scientific Publication
You may also be interested in