Free Sulfhydryl Groups in Ripening Tomato fruits
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概要
- 論文の詳細を見る
The content of free sulfhydryl (SH) groups in tomato (Lycopersicon esculentum Mill.) fruits was determined. The levels of these groups in different cultivars increased as the fruit ripened, either on the vine or in storage. The compounds containing these SH groups were dialyzable and were ascribed to be cysteine and glutathione. The possible significance of these findings is discussed.
- 日本植物生理学会の論文
著者
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Tabachnik Lea
-agricultural Research Organization Division Of Fruit And Vegetable Storage The Volcani Center
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Fuch Yoram
Agricultural Research Organization, Division of Fruit and Vegetable Storage, The Volcani Center
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Pesis Edna
-Agricultural Research Organization, Division of Fruit and Vegetable Storage, The Volcani Center
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Zauberman Giora
-Agricultural Research Organization, Division of Fruit and Vegetable Storage, The Volcani Center
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Fuch Yoram
Agricultural Research Organization Division Of Fruit And Vegetable Storage The Volcani Center
-
Pesis Edna
-agricultural Research Organization Division Of Fruit And Vegetable Storage The Volcani Center
-
Zauberman Giora
-agricultural Research Organization Division Of Fruit And Vegetable Storage The Volcani Center