Effect of heat treatment on changes in acid phosphatase activity during tomato ripening

Acid phosphatase (APase) activity of mature green tomatoes decreased during storage at 22 degree C. Heat-treated tomatoes stored at 33 degree C showed a rapid decrease in APase activity, and failed to ripen. When heat-treated tomatoes were trnsferred to 22 degree C storage, APase activity increased. For most of the storage period (Day 10 excepted), activity of APase II was higher than that of APase I. Changes in the level of APase II during the storage were estimated using rocket immunoelectrophoresis. Decrease in the specific activity of APase II was observed by the rocket height during storage at 22 and 33 degree C; it declined more rapidly at 33 degree C. The specific activity of this APase increased when the heat-treated tomatoes were transferred to 22 degree C storage. [AS]


Publication type:
Staff Publications
Publication date:
1984
Record ID:
589
Other report number:
AVRDC Staff Publication
Journal citation:
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, v.48(3):797-801
Contact information:
harvest@worldveg.org

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 Record created 2008-07-22, last modified 2018-01-24

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