Hydrolysing enzymes and respiration during ripening of tomato (Lycopersicon esculentum) fruits

被引：0
|
作者：
Zeng, YR
Pandey, M
Prasad, NK
Srivastava, GC
机构：
来源：
CURRENT SCIENCE | 1996年 / 70卷 / 11期
关键词：
D O I：
暂无
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Two varieties of tomato fruits, viz. Pusa Ruby and Pusa Gaurav, were studied with an attempt to get a better understanding of the relationship between respiration rate and hydrolysing enzymes during ripening. Pectin methyl esterase (PME) and polygalacturonase (PG) increased as ripening proceeded and reached a peak on 4th day after harvest followed by a decline. Respiration rate increased along with the activity of PME and PG with cyanide-resistant respiration being increasingly dominant compared to cyanide-sensitive respiration. There seems to be a close relation between the respiration (alternate) and hydrolysing enzymes during ripening of tomato fruit.
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页码：1017 / 1019
页数：3
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