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Ascorbic acid content in relation with ascorbate oxidase and ascorbate peroxidase in vine- or ethylene-ripened tomato fruit.

Author(s) : SOTO-ZAMORA G., YAHIA E. M., STETA-GANDARA M.

Summary

Tomatoes were ripened either on the vine, or in an ethylene environment. They were separated using colour measurements and evaluated for ascorbic acid (AsA) content and for the activity of ascorbate oxidase (AsO) and ascorbate peroxidase (AsP) during the development and ripening of the fruit. AsA content increased during maturation and ripening and started to decrease after full red colour development. The decrease in AsA content was correlated with an increase in the activity of AsO. Fruit ripened with ethylene had significant less AsA content, and higher activity of AsO and AsP compared to those ripened on the plant.

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Pages: 2000-4

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Details

  • Original title: Ascorbic acid content in relation with ascorbate oxidase and ascorbate peroxidase in vine- or ethylene-ripened tomato fruit.
  • Record ID : 2002-1954
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 199-205; fig.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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