Changes in Ethylene Formation during the Ripening of Gamma-irradiated Tomatoes
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概要
- 論文の詳細を見る
Gamma irradiation increased the ethylene production rate of tomatoes which were irradiated at the doses of 0.5, 1.0 and 2.5kGy at earlier stage (mature green) of ripening, immediately after irradiation and during the storage at 20℃. The enhanced ethylene formation with irradiation was accompanied with relatively high levels of 1-aminocyclopropane-1-carboxylic acid (ACC), the activation of ethylene forming enzyme immediately after irradiation and subsequent maintenance of the activity and the induction ability to convert exogenous L-methionine to ethylene as shown in the normal ripening process of non-irradiated fruits. However, the degreening and pigmentation of irradiated tomatoes was suppressed during the storage at 20℃.
- 大阪府立大学の論文
- 1992-03-31
著者
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IWATA TAKASHI
Laboratory of Human Performance and Fitness, Graduate School of Education, Hokkaido University
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Chachin Kazuo
Laboratory Of Postharvest Physiology And Storage Of Horticultural Products College Of Agriculture
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Chachin Kazuo
Laboratory Of Postharvest Physiology And Quality Control Of Fruits And Vegetables College Of Agricul
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YASIR Muhamad
Laboratory of Postharvest Physiology and Storage of Horticultural Products, College of Agriculture
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Yasir Muhamad
Laboratory Of Postharvest Physiology And Storage Of Horticultural Products College Of Agriculture:(p
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Iwata Takashi
Laboratory Of Human Performance And Fitness Graduate School Of Education Hokkaido University:kushiro
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