חיפוש מתקדם

The changes in leakage and viscosity of microsomal membranes from apples (Malus sylvestris cv Calville de San Sauveur) at different stages of ripening were examined. These changes were correlated with those in the lipid composition of the membranes, sterols, phospholipids, and fatty acids of the phospholipids. The greatest changes in membrane properties occurred as the fruit reached its climacteric and this corresponded with a change in the sterol:phospholipid ratio in the membranes. Changes were also found in fatty acid unsaturation level, but primarily in the postclimacteric stage of ripening.

פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Microsomal membrane changes during the ripening of apple fruit
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Microsomal membrane changes during the ripening of apple fruit

The changes in leakage and viscosity of microsomal membranes from apples (Malus sylvestris cv Calville de San Sauveur) at different stages of ripening were examined. These changes were correlated with those in the lipid composition of the membranes, sterols, phospholipids, and fatty acids of the phospholipids. The greatest changes in membrane properties occurred as the fruit reached its climacteric and this corresponded with a change in the sterol:phospholipid ratio in the membranes. Changes were also found in fatty acid unsaturation level, but primarily in the postclimacteric stage of ripening.

Scientific Publication
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