Partager

Document IIF

Teneur en acide ascorbique en rapport avec l'oxydase d'ascorbate et la peroxydase d'ascorbate chez les tomates mûries sur pied ou à l'éthylène.

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

Auteurs : SOTO-ZAMORA G., YAHIA E. M., STETA-GANDARA M.

Résumé

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.

Documents disponibles

Format PDF

Pages : 2000-4

Document à numériser, disponible sous dix jours

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Ascorbic acid content in relation with ascorbate oxidase and ascorbate peroxidase in vine- or ethylene-ripened tomato fruit.
  • Identifiant de la fiche : 2002-1954
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 199-205; fig.; 17 ref.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation