کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593813 | 1492118 | 2015 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors
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کلمات کلیدی
Dithiothreitol (PubChem CID: 19001)Methylene chloride (PubChem CID: 6344)H2O2 (PubChem CID: 784)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Trichloroacetic acid (PubChem CID: 6421) - اسید تری کلرواستیک (PubChem CID: 6421)Actinidia arguta - اکتینیدیا آرگوتاDelay - تاخیر انداختنRipening - رطوبتAntioxidant activity - فعالیت آنتیاکسیدانی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors](/preview/png/7593813.png)
چکیده انگلیسی
The purpose of this study was to investigate the effect of postharvest application of 1-methylecyclopropene (1-MCP), 1-pentylcyclopropene (1-PentCP) and 1-octylcyclopropene (1-OCP), two structural analogues of 1-MCP, on Actinidia arguta (Siebold et Zucc.) Planch. ex. Miq. Fruit post-harvest ripening and antioxidant activity. The results showed that these two structural analogues, just as 1-MCP, exerted their effect in a concentration-dependent manner. The most effective concentration of 1-MCP, 1-PentCP or 1-OCP treatment was 1.2 μl Lâ1, 1.2 μl Lâ1 and 0.8 μl Lâ1, respectively. But, 0.8 μl Lâ1 1-OCP was found to be more potent in postponing the appearances of respiration rate peak and ethylene production peak, delaying the softening and weight loss, suppressing the activities of ACC synthase (ACS) and ACC oxidase (ACO), maintaining higher glutathione (GSH) content, activities of glutathione reductase (GR) and ascorbate peroxidase (APX), though slightly inferior to 1.2 μl Lâ1 1-MCP.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 405-413
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 405-413
نویسندگان
Yuehua Wang, Fangxu Xu, Xuqiao Feng, Roseline Love MacArthur,