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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Changes in fluorescent lipid peroxidation products of room-ripened and vine-ripened tomato fruits in relation to other ripening parameters
Year:
1992
Source of publication :
Postharvest Biology and Technology
Authors :
זאוברמן, גיורא
;
.
מאיר, שמעון
;
.
פוקס, יורם
;
.
רובין, לימור
;
.
Volume :
2
Co-Authors:
Meir, S., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Rubin, L., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Zauberman, G., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Fuchs, Y., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
125
To page:
135
(
Total pages:
11
)
Abstract:
The changes in ripening parameters and in lipid peroxidation products such as aldehydes, malondialdehyde (MDA), and fluorescent compounds (FCs), were examined at different maturity stages of tomato fruits during ripening on the vine. These changes were compared with the corresponding changes occurring in room-ripened tomato fruits, harvested at the mature green (MG) stage and stored at 12 or 22°C. Some of the harvested fruits were treated with 600 μl l-1 ethylene for 2 days prior to their storage at 22°C. Except for aldehydes and MDA, all changes in the other parameters observed with vine-ripened fruits, were enhanced in room-ripened fruits stored at 22°C or treated with ethylene. However, in contrast with fruits stored at 22°C, the ripening pattern of fruits stored at 12°C resembled that of vine-ripened fruits. These results suggest that the slow ripening rate during storage at 12°C reflects the rates of natural ripening occurring on the vine. Among the lipid peroxidative processes assayed, accumulation of FCs proved to be a more sensitive parameter than accumulation of aldehydes and MDA for assessing the extent of lipid oxidation during tomato fruit ripening. © 1992.
Note:
Related Files :
Fluorescent compound
lipid peroxidation
Ripening temperature
Tomato ripening
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0925-5214(92)90015-H
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32628
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:11
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Scientific Publication
Changes in fluorescent lipid peroxidation products of room-ripened and vine-ripened tomato fruits in relation to other ripening parameters
2
Meir, S., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Rubin, L., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Zauberman, G., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Fuchs, Y., Department of Fruit and Vegetable Storage, Agricultural Research Organization The Volcani Center, Bet Dagan, Israel
Changes in fluorescent lipid peroxidation products of room-ripened and vine-ripened tomato fruits in relation to other ripening parameters
The changes in ripening parameters and in lipid peroxidation products such as aldehydes, malondialdehyde (MDA), and fluorescent compounds (FCs), were examined at different maturity stages of tomato fruits during ripening on the vine. These changes were compared with the corresponding changes occurring in room-ripened tomato fruits, harvested at the mature green (MG) stage and stored at 12 or 22°C. Some of the harvested fruits were treated with 600 μl l-1 ethylene for 2 days prior to their storage at 22°C. Except for aldehydes and MDA, all changes in the other parameters observed with vine-ripened fruits, were enhanced in room-ripened fruits stored at 22°C or treated with ethylene. However, in contrast with fruits stored at 22°C, the ripening pattern of fruits stored at 12°C resembled that of vine-ripened fruits. These results suggest that the slow ripening rate during storage at 12°C reflects the rates of natural ripening occurring on the vine. Among the lipid peroxidative processes assayed, accumulation of FCs proved to be a more sensitive parameter than accumulation of aldehydes and MDA for assessing the extent of lipid oxidation during tomato fruit ripening. © 1992.
Scientific Publication
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