Cell Wall Metabolism of Two Varieties of Ber (Ziziphus mauritiana Lam.) Fruit During Ripening
نویسندگان
چکیده
Praduman Yadav*, Sunil Kumar, Veena Jain and Sarla P. Malhotra Plant Biochemistry and Quality Control Laboratory, Directorate of Oilseeds Research, Hyderabad-500030, Andrapradesh, India Central Institute of Post Harvest Engineering and Technology, Abohar-152116, Punjab, India Plant Biochemistry and Molecular Biology Laboratory, Department of Biochemistry, CCS Haryana Agricultural University, Hisar-125004, Haryana, India
منابع مشابه
Oxidative Stress and Antioxidative System in Ripening Ber (Ziziphus mauritiana Lam.) Fruits
The present investigations were undertaken to ascertain the extent of lipid peroxidation, oxidative stress and antioxidative system during ripening of two varieties of ber fruits (Ziziphus mauritiana Lam.) differing in their shelf lives, viz. Umran (8–9 days) and Kaithali (4–5 days). Based on visual observations, fruits were categorized as immature green (IG), mature green (MG), turning colour ...
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