Hydrolysing enzymes and respiration during ripening of tomato (Lycopersicon esculentum) fruits

被引：0
|
作者：
Zeng, YR
Pandey, M
Prasad, NK
Srivastava, GC
机构：
来源：
CURRENT SCIENCE | 1996年 / 70卷 / 11期
关键词：
D O I：
暂无
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Two varieties of tomato fruits, viz. Pusa Ruby and Pusa Gaurav, were studied with an attempt to get a better understanding of the relationship between respiration rate and hydrolysing enzymes during ripening. Pectin methyl esterase (PME) and polygalacturonase (PG) increased as ripening proceeded and reached a peak on 4th day after harvest followed by a decline. Respiration rate increased along with the activity of PME and PG with cyanide-resistant respiration being increasingly dominant compared to cyanide-sensitive respiration. There seems to be a close relation between the respiration (alternate) and hydrolysing enzymes during ripening of tomato fruit.
引用
收藏
页码：1017 / 1019
页数：3
相关论文
共 50 条
  • [21] TEXTURAL CHARACTERISTICS OF TOMATO FRUITS (LYCOPERSICON-ESCULENTUM) AFFECTED BY SUNSCALD
    ADEGOROYE, AS
    JOLLIFFE, PA
    TUNG, MA
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1989, 49 (01) : 95 - 102
  • [22] QUALITY OF FRUITS IN MEXICAN TOMATO (Lycopersicon esculentum Mill.) LANDRACES
    Mendez I, Isaura
    Vera G, Araceli M.
    Chavez S, Jose L.
    Carrillo R, Jose C.
    VITAE-REVISTA DE LA FACULTAD DE QUIMICA FARMACEUTICA, 2011, 18 (01): : 26 - 32
  • [23] Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit
    Barka, EA
    Kalantari, S
    Makhlouf, J
    Arul, J
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (03) : 667 - 671
  • [24] TOMATO (LYCOPERSICON-ESCULENTUM) TRANSCRIPT INDUCED BY WATER-DEFICIT AND RIPENING
    IUSEM, ND
    BARTHOLOMEW, DM
    HITZ, WD
    SCOLNIK, PA
    PLANT PHYSIOLOGY, 1993, 102 (04) : 1353 - 1354
  • [25] THE EFFECT OF ULTRAVIOLET LIGHT ON SUBSEQUENT RIPENING OF THE FRUIT OF THE TOMATO (LYCOPERSICON-ESCULENTUM)
    MILLER, EV
    SCHOMER, HA
    PLANT PHYSIOLOGY, 1947, 22 (04) : 608 - 612
  • [26] Acidity and pigment changes in tomato (Lycopersicon esculentum Mill.) fruit ripening
    Chiesa, A
    Varela, MS
    Fraschina, A
    POSTHARVEST '96 - PROCEEDINGS OF THE INTERNATIONAL POSTHARVEST SCIENCE CONFERENCE, 1998, 464 : 487 - 487
  • [27] REDUCTION IN PECTIN METHYLESTERASE ACTIVITY MODIFIES TISSUE INTEGRITY AND CATION LEVELS IN RIPENING TOMATO (LYCOPERSICON-ESCULENTUM MILL) FRUITS
    TIEMAN, DM
    HANDA, AK
    PLANT PHYSIOLOGY, 1994, 106 (02) : 429 - 436
  • [28] Response of antioxidant enzymes to excess copper in tomato (Lycopersicon esculentum, Mill)
    Mazhoudi, S
    Chaoui, A
    Ghorbal, MH
    ElFerjani, E
    PLANT SCIENCE, 1997, 127 (02) : 129 - 137
  • [29] MAPPING OF RIPENING-RELATED OR RIPENING-SPECIFIC CDNA CLONES OF TOMATO (LYCOPERSICON-ESCULENTUM)
    KINZER, SM
    SCHWAGER, SJ
    MUTSCHLER, MA
    THEORETICAL AND APPLIED GENETICS, 1990, 79 (04) : 489 - 496
  • [30] COMPARTMENTS AND PERMEABILITY FOR POTASSIUM IN DEVELOPING FRUITS OF TOMATO (LYCOPERSICON-ESCULENTUM MILL)
    VICKERY, RS
    BRUINSMA, J
    JOURNAL OF EXPERIMENTAL BOTANY, 1973, 24 (83) : 1261 - 1270
12345