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 |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1995 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| 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 |
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| DOI / URN: |
10.1111/j.1365-2621.1995.tb04572.x |
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| 520 | |a 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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. | ||
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10.1111/j.1365-2621.1995.tb04572.x doi (DE-627)NLEJ240428188 DE-627 ger DE-627 rakwb MARANGONI, ALEJANDRO G. verfasserin aut Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| tomato JACKMAN, ROBERT L. verfasserin aut STANLEY, DAVID W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb04572.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 6 0 |
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10.1111/j.1365-2621.1995.tb04572.x doi (DE-627)NLEJ240428188 DE-627 ger DE-627 rakwb MARANGONI, ALEJANDRO G. verfasserin aut Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| tomato JACKMAN, ROBERT L. verfasserin aut STANLEY, DAVID W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb04572.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 6 0 |
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10.1111/j.1365-2621.1995.tb04572.x doi (DE-627)NLEJ240428188 DE-627 ger DE-627 rakwb MARANGONI, ALEJANDRO G. verfasserin aut Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| tomato JACKMAN, ROBERT L. verfasserin aut STANLEY, DAVID W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb04572.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 6 0 |
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10.1111/j.1365-2621.1995.tb04572.x doi (DE-627)NLEJ240428188 DE-627 ger DE-627 rakwb MARANGONI, ALEJANDRO G. verfasserin aut Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| tomato JACKMAN, ROBERT L. verfasserin aut STANLEY, DAVID W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb04572.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 6 0 |
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10.1111/j.1365-2621.1995.tb04572.x doi (DE-627)NLEJ240428188 DE-627 ger DE-627 rakwb MARANGONI, ALEJANDRO G. verfasserin aut Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Oxford, UK Blackwell Publishing Ltd 1995 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| tomato JACKMAN, ROBERT L. verfasserin aut STANLEY, DAVID W. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 60(1995), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:60 year:1995 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1995.tb04572.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 60 1995 6 0 |
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Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity |
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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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. |
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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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. |
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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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240428188</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111830.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1995 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1995.tb04572.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240428188</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">MARANGONI, ALEJANDRO G.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1995</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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 although total activity was greater in nonchilled after 10 days ripening. Softening of nonchilled fruit correlated (p<0.05) with extracted PGI activity, while chilling-associated softening correlated (p<0.05) with higher initial extracted pectinmethylesterase (PME) activity. Extracted peroxidase remained constant throughout ripening but was greater (p<0.05) in pre-chilled fruit consistent with chill-induced membrane dysfunction. Transmission electron microscopy showed the middle lamella from pre-chilled tomatoes was swollen and less defined. Loss of turgor from translocation of water to the PME-modified cell wall was suggested to be responsible for softening as a consequence of chilling.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">tomato</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">JACKMAN, ROBERT L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">STANLEY, DAVID W.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">60(1995), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:60</subfield><subfield code="g">year:1995</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1995.tb04572.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">60</subfield><subfield code="j">1995</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.399357 |