Data/hora: 24/06/2024 00:44:50

Biblioteca(s): | Embrapa Agroindústria Tropical.
Data corrente: | 22/02/1996
Data da última atualização: | 26/02/2010
Autoria: | MEIR, S.; RUBIN, L.; ZAUBERMAN, G.; FUCHS, Y.
Título: | Changes in fluorescent lipid peroxidation products of room-ripened and vine-ripened tomato fruits in relation to other ripening parameters.
Ano de publicação: | 1992
Fonte/Imprenta: | Postharvest Biology and Technology, v.2, p.125-135, 1992.
Idioma: | Inglês
Conteúdo: | The changes in ripening parameters and in lipid peroxidation products such as aldehydes, malondiadehyde (MDA), and fluorescent compounds (FCs), were examined at different maturity stages of tomato fruits during ripening on the vine. These changes were compared with the corresponding changes occurring in room-ripened tomato fruits, harvested at the mature green (MG) stage and stored at 12 or 22oC. Some of the harvested fruits were treated with 600 m11-1 ethylene for 2 days prior to their storage at 22oC. Execept for aldehydes and MDA, all changes in the other parameters observed with vine-ripened fruits, were enhanced in room-ripened fruits storage at 12oC resembled that of vine-ripened fruits. These results suggest that the slow ripening rate during storage at 12oC reflects the rates of natural ripening occurring on the vine. Among the lipid peroxidative processes assayed, accumulation of FCs proved to be a more sensitive parameters than accumulation of aldehydes ana MDA for assessing the extent of lipid ixidation during tomato fruit ripening.
Palavras-Chave: | Amadurecimento; Peroxidacao de lipidios.
Thesagro: | Lycopersicon Esculentum; Tomate.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria Tropical (CNPAT)
Exemplares: | CNPAT - (2480-1) - EMB - SP - -- - SP 02098 -  - 96.02098 - DIS