บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes of lipoxygenase activity and memberane fatty acid composition in postharvest ripening peach (Prunus persica L.) fruit.

Wu Min; Chen KunSong; Zhang ShangLong; Wu Ping;

Acta Horticulturae Sinica

2001

บทคัดย่อ

Changes of lipoxygenase activity and memberane fatty acid composition in postharvest ripening peach (Prunus persica L.) fruit.

The changes in lipoxygenase (LOX) activity, ethylene production and membrane fatty acid composition in postharvest ripening peach cv. Hujingmilu were examined. The major fatty acids in the ripening peach included palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3). Changes in the proportion of oleic, linoleic and linolenic acids were observed while no notable changes in the proportion of palmitic and stearic acid during fruit ripening at 20 deg C were observed. Linolenic acid was mainly used as a LOX catalysing substrate before LOX accumulation.