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
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.
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