บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Modification of specific ripening proteins by low temperature storage of cherimoya (Annona cherimola, Mill.) fruits.

Montero, L. M.; Zamorano, J. P.; Plaza, J. L. de la; Merodio, C.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 277-278 Ref: 7 ref.

1993

บทคัดย่อ

Modification of specific ripening proteins by low temperature storage of cherimoya (Annona cherimola, Mill.) fruits.

The relationship between 2 physiological parameters (respiration rate and ethylene production) and changes in protein patterns of Fino de Jete cherimoya fruits caused by low temperature storage was investigated. CO2 production reached 2 peaks around the 1st and 5th days of storage at 20 deg C. Storage at 10, 8 and 6 deg showed lowered CO2 levels. The single peak in ethylene production occurred around the 3rd day of storage and this was retarded and modified by storage at 10 deg . Ethylene levels decreased significantly at 8 deg and were almost undetectable at 6 deg . There was a preferential accumulation of some specific polypeptides at the maximum ethylene production ripening stage of fruits. Major differences were observed in polypeptides of 21, 23 and 31 kDa. While absent during storage at 6 and 8 deg , these polypeptides appeared at 10 deg concomitant with the corresponding ethylene production peak but at lower levels than at 20 deg . The data suggest that the expression of several cherimoya fruit ripening-related polypeptides is strongly inhibited at storage temperatures below 10 deg . In addition, changes in the accumulation of some of these polypeptides appear to be specifically associated with the rise in ethylene production.