Co-Authors:
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
Abstract:
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.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
