חיפוש מתקדם
Ketsa, S., Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
Chidtragool, S., Yasothon Agric. and Tech. College, Amphur Muang, Yasothon 35000, Thailand
Klein, J.D., Department of Field Crops, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Mango (Mangifera indica L. cv. Nam Dokmai) fruits chilled for 21 d at 4°C were firmer than non-chilled fruits during subsequent ripening at 25°C. The cell wall contents of chilled fruit: contained less water-soluble pectin, more ammonium oxalate-soluble pectin and less alkali-soluble pectin than non-chilled fruits. The increase in ammonium oxalate-soluble pectin was at the expense of the alkali-soluble pectin and correlated with high pectinesterase activity in the fruit from low-temperature storage. Polygalacturonase and β-galactosidase activities were inhibited in chilled fruits. The relationships between delay in loss of firmness, and differences between activity of cell wall enzymes and pectin content of chilled and non-chilled fruits are discussed.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Firmness, pectin components and cell wall hydrolases of mango fruit following low-temperature stress
74
Ketsa, S., Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
Chidtragool, S., Yasothon Agric. and Tech. College, Amphur Muang, Yasothon 35000, Thailand
Klein, J.D., Department of Field Crops, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Firmness, pectin components and cell wall hydrolases of mango fruit following low-temperature stress
Mango (Mangifera indica L. cv. Nam Dokmai) fruits chilled for 21 d at 4°C were firmer than non-chilled fruits during subsequent ripening at 25°C. The cell wall contents of chilled fruit: contained less water-soluble pectin, more ammonium oxalate-soluble pectin and less alkali-soluble pectin than non-chilled fruits. The increase in ammonium oxalate-soluble pectin was at the expense of the alkali-soluble pectin and correlated with high pectinesterase activity in the fruit from low-temperature storage. Polygalacturonase and β-galactosidase activities were inhibited in chilled fruits. The relationships between delay in loss of firmness, and differences between activity of cell wall enzymes and pectin content of chilled and non-chilled fruits are discussed.
Scientific Publication
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