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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
24/03/1993 |
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Data da última atualização: |
24/03/1993 |
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Autoria: |
HUBER, D. J.; O'DONOHHUE, E. M. |
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Afiliação: |
Horticultural Sciences Department, University of Florida, Gainesville, Florida 23611-0690. |
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Título: |
Polyuronides in Avocado (Persea americana) and tomato (Lycropersicon esculentum) fruits exhibit markedly different patternos of molecular weight downshifts during ripening |
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Título original: |
Polyuronides in Avocado (Persea americana) and tomato (Lycopersicon esculentum)fruits exhibit markedly different patterns of molecular weight during ripening |
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Ano de publicação: |
1993 |
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Fonte/Imprenta: |
Plant Physiology, v.102, n.2, p.473, 1993 |
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ISSN: |
0032-0889 |
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Idioma: |
Inglês |
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Conteúdo: |
Avocado (Persea americana) fruit experience a rapid and extensive loss of fimness during ripening. In this study, we examined whether the chelator solubility and molecular weight of avocado polyuronides paralleled the accumulation of polygalacturonase (PG) activity and loss in fruit firmnes. Polyuronides were derived from ethanolice precipitates of avocado mesocarp prepared using a procedure to rapidly inactivat endogenos enzymes. During ripenin, chelator (cyclohexane-trans-1,2-diamine tetraacetic acid [CDTA])-soluble polyuronides increased from approximately 30 to 40 ug of galacturonic acid equivalents (mg alcohol-insoluble solides)-1in preripe fruit to 150 to 170 ug mg-1in postclimacteric fruit. In preripe fruit, chelator-extractable polyuronides were of high molecular weight and were partially excluded from sepharose CL2B-300 gel filtration media. Avocado polyuronides exhibited marked downshifts in molecular weight during ripening. At the Postclimacteric stage, nearly all chelator- extractable polyuronides,which constituted from 75 to 90% of total cell wall uronic acid content, eluted near the total volume of the filtration media. Rechromatography of low molecular weight polyuronides on Bio-Gel P-4 disclosed that olingomeric uronic acids are produced in vivo during avocado ripening. |
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Palavras-Chave: |
enzimas; Fitoquimica. |
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Thesagro: |
Solubilidade. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02057naa a2200193 a 4500
001 1632726
005 1993-03-24
008 1993 bl uuuu u00u1 u #d
022 $a0032-0889
100 1 $aHUBER, D. J.
240 $aPolyuronides in Avocado (Persea americana) and tomato (Lycopersicon esculentum)fruits exhibit markedly different patterns of molecular weight during ripening
245 $aPolyuronides in Avocado (Persea americana) and tomato (Lycropersicon esculentum) fruits exhibit markedly different patternos of molecular weight downshifts during ripening
260 $c1993
520 $aAvocado (Persea americana) fruit experience a rapid and extensive loss of fimness during ripening. In this study, we examined whether the chelator solubility and molecular weight of avocado polyuronides paralleled the accumulation of polygalacturonase (PG) activity and loss in fruit firmnes. Polyuronides were derived from ethanolice precipitates of avocado mesocarp prepared using a procedure to rapidly inactivat endogenos enzymes. During ripenin, chelator (cyclohexane-trans-1,2-diamine tetraacetic acid [CDTA])-soluble polyuronides increased from approximately 30 to 40 ug of galacturonic acid equivalents (mg alcohol-insoluble solides)-1in preripe fruit to 150 to 170 ug mg-1in postclimacteric fruit. In preripe fruit, chelator-extractable polyuronides were of high molecular weight and were partially excluded from sepharose CL2B-300 gel filtration media. Avocado polyuronides exhibited marked downshifts in molecular weight during ripening. At the Postclimacteric stage, nearly all chelator- extractable polyuronides,which constituted from 75 to 90% of total cell wall uronic acid content, eluted near the total volume of the filtration media. Rechromatography of low molecular weight polyuronides on Bio-Gel P-4 disclosed that olingomeric uronic acids are produced in vivo during avocado ripening.
650 $aSolubilidade
653 $aenzimas
653 $aFitoquimica
700 1 $aO'DONOHHUE, E. M.
773 $tPlant Physiology$gv.102, n.2, p.473, 1993
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| Registros recuperados : 36 | |
| 17. |  | PEREIRA, M. E. C.; SARGENT, S. A.; MORETTI, C. L.; SIMS, C. A.; HUBER, D. J. Amadurecimento e aceitação sensorial de abacate tratado com solução aquosa de 1-MCP. In:CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura, 2010. pdf 1601| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 18. | | MORETTI, C. L.; SARGENT, S. A.; HUBER, D. J.; PUSCHMANN, R. Armazenamento sob atmosfera controlada de tomates com injúria interna de impacto. Horticultura Brasileira, Brasília, DF, v. 20, n. 3, p. 465-469, set. 2002.| Biblioteca(s): Embrapa Hortaliças. |
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| 19. | | MORETTI, C.; SARGENT, S. A.; HUBER, D. J.; CALBO, A. G.; PUSCHMANN, R. Chemical composition and physical properties of pericarp, locule and placental tissues of tomatoes with internal bruising. Journal of the American Society for Horticultural Science, v.123, n.4, p.656-660, July, 1998.| Biblioteca(s): Embrapa Hortaliças. |
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| Registros recuperados : 36 | |
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