Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits.
نویسندگان
چکیده
منابع مشابه
Degradation of Cell Wall Polysaccharides during Tomato Fruit Ripening.
Changes in neutral sugar, uronic acid, and protein content of tomato (Lycopersicon esculentum Mill) cell walls during ripening were characterized. The only components to decline in amount were galactose, arabinose, and galacturonic acid. Isolated cell walls of ripening fruit contained a water-soluble polyuronide, possibly a product of in vivo polygalacturonase action. This polyuronide and the o...
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Total proteins from pericarp tissue of different chronological ages from normally ripening tomato (Lycopersicon esculentum Mill. cv Rutgers) fruits and from fruits of the isogenic ripening-impaired mutants rin, nor, and Nr were extracted and separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis. Analysis of the stained bands revealed increases in 5 polypeptides (94, 44, 34, 20, ...
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Olive fruits at the green, cherry and black stages were used to investigate the structural and microstructural changes in tissues during ripening. Scanning electron microscopy (SEM) tissue fracture of green olives resulted in cell wall breakage of epicarp and mesocarp cells. Tissue fracture resulted in fewer broken cells in cherry than in green olives and even less in black olive tissues. Cell ...
متن کاملEndo-β-mannanase Activity in Tomato and Other Ripening Fruits
High amounts of endo-β-mannanase (EC 3.2.1.78) activity were extracted from tomato (Lycopersicon esculentum Mill.) fruits when a high-salt-containing buffer was used. Two pI forms of the fruit enzyme were identified, one being much more basic than the many seed isoforms. The number of isoforms increased if a protease inhibitor was not used during extraction. The enzyme was found in the ripe fru...
متن کاملChanges in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening
Polyphenols of fruits and vegetables form an important part of human dietary compounds. Relatively little is known about accumulation of phenolics during fruits ripening process. The goal of this work was to study the changes in antioxidant activity and in content of 30 polyphenols during ripening of tomato fruits. Five organically and conventionally grown tomato cultivars were investigated at ...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2002
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.8.55