Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity

Mature-green tomatoes chilled 15 days (5°C; RH >85%) were softer than nonchilled during subsequent ripening (22°C) by both whole fruit and pericarp tissue puncture (p<0.05), but not by flat-plate compression. No differences in total polygalactnronase (PG) or PG isozyme activity were evident al...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

MARANGONI, ALEJANDRO G. [verfasserIn]

JACKMAN, ROBERT L. [verfasserIn]

STANLEY, DAVID W. [verfasserIn]

Format:

E-Artikel

Erschienen:

Oxford, UK: Blackwell Publishing Ltd ; 1995

Schlagwörter:

tomato

Umfang:

Online-Ressource

Reproduktion:

2006 ; Blackwell Publishing Journal Backfiles 1879-2005

Übergeordnetes Werk:

In: Journal of food science - Chicago, Ill. : Inst., 1990, 60(1995), 6, Seite 0

Übergeordnetes Werk:

volume:60 ; year:1995 ; number:6 ; pages:0

Links:

Volltext

DOI / URN:

10.1111/j.1365-2621.1995.tb04572.x

Katalog-ID:

NLEJ240428188

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