Biochemical Studies on After-ripening of Bartlett Pear. Part I
نویسندگان
چکیده
منابع مشابه
Effect of girdling above the abscission zone of fruit on 'Bartlett' pear ripening on the tree.
Pear fruit usually soften and develop a melting texture when harvested at the mature green stage and ripened. The reason why the fruit does not fully ripen on the tree is unknown. To clarify this, our attention was directed to the continuous supply of assimilates and/or other substances into the fruit via phloem transport. To determine the effect of inhibiting phloem transport on fruit ripening...
متن کاملKinetic Studies With Crude wild pear Lipoxygenase at during ripening and after storage
Crude wild pear lipoxygenase (LOX) from ripe Kurdistan wild pears was used in this study. Extracted crude LOX was assayed spectrophotometrically for raw, ripe wild pear lipoxygenase and after 7-day storage. The effects of different buffers and pHs, substrate preparations, temperature, inhibitors and metal ions on LOX activity were evaluated at three conditions. The enzyme was most active with H...
متن کاملKinetic Studies With Crude wild pear Lipoxygenase at during ripening and after storage
Crude wild pear lipoxygenase (LOX) from ripe Kurdistan wild pears was used in this study. Extracted crude LOX was assayed spectrophotometrically for raw, ripe wild pear lipoxygenase and after 7-day storage. The effects of different buffers and pHs, substrate preparations, temperature, inhibitors and metal ions on LOX activity were evaluated at three conditions. The enzyme was most active with H...
متن کاملPart I: Ostwald ripening theories
The physical basis behind the Ostwald ripening process for two-phase mixture has been reviewed in detail, using the various theories developed to describe this process. The Ostwald ripening, also termed second phase coarsening, is generally thought to be slow, diffusion-controlled process which occurs subsequent to phase separation under extremely small under-saturation levels. The major advanc...
متن کاملCell Wall Metabolism in Ripening Fruit: IV. Characterization of the Pectic Polysaccharides Solubilized during Softening of ;Bartlett' Pear Fruit.
Fractionation of pectic polysaccharides from the juice of ripening ;Bartlett' pears (Pyrus communis) gave two general types of polyuronides. The major type was a homogalacturonan (HGA) whose molecular weight decreased upon ripening. The other type comprised heteropolymers composed of various amounts of arabinose, rhamnose, and galactose. Treatment of the major arabinose-containing heteropolymer...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1962
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.36.447