Co-Authors:
Ronen, R., Dept. of Fruit and Vegetable Storage, Inst. Technol. Storage Agric. Prod., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Zauberman, G., Dept. of Fruit and Vegetable Storage, Inst. Technol. Storage Agric. Prod., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Akerman, M., Dept. of Fruit and Vegetable Storage, Inst. Technol. Storage Agric. Prod., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Weksler, A., Dept. of Fruit and Vegetable Storage, Inst. Technol. Storage Agric. Prod., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Rot, L., Dept. of Fruit and Vegetable Storage, Inst. Technol. Storage Agric. Prod., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Fuchs, Y., Dept. of Fruit and Vegetable Storage, Inst. Technol. Storage Agric. Prod., Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Abstract:
The activities of xylanase and xylosidase were demonstrated in mature avocado (Persea americana Mill.) fruits from different cultivars. When monitored on the day of harvest during the season at 1-month intervals, xylanase activity decreased and xylosidase activity increased between January and February and then remained stable until May. When monitored during the ripening process (January harvest), xylanase activity was constant, and xylosidase activity reached a peak at the climax of ethylene evolution and cellulase activity. Xylanase, which originated from Trichoderma viride and was added to the medium in which avocado discs were incubated, induced ethylene evolution.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
