کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8892276 | 1628755 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of exogenous pyridoxin treatments of 'Williams' banana on the activities of starch degrading enzymes
ترجمه فارسی عنوان
تاثیر درمان های پیریدوکسین خارجی موز "ویلیامز" بر فعالیت آنزیم های تخریب نشاسته
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کلمات کلیدی
موز، رطوبت، آنزیم نشاسته، محتوای شکر،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش باغداری
چکیده انگلیسی
Pyridoxine activates many different enzymes in the plant cell and it contributes to many various physiological processes. It has been examined for stimulating and enhancing banana fruit 'Williams' (Giant Cavendish AAA sub-gathering) during12 days of the shelf life. Many different concentrations of vitamin B6 0, 3, 6, 9, and 12âmM have been applied to bananas for 30âmin. Thereafter, fruit stored at room temperature (25â±â1oC and air humidity average 56â±â2%) for twelve days. Fruit samples were selected each 3-day intervals. The physical and chemical analysis was determined to evaluate fruit ripening quality elements. The physical quality attributes of fruit were measured (brown skin spot index and color hue angle). Additionally, the chemical properties determinations were investigated such as starch content and starch catalyst breakdown activities, for example, a-amylase (AMY; EC: 3.2.1.1), phosphorylase (PHO; EC: 2.4.1.14), and invertase (INV; EC: 3.2.1.26). The sugar profile (reducing, non-reducing, and total sugar content) was estimated. In term of fruit quality parameter, peel fruit firmness, degradation of chlorophyll, and Ã-carotene content were measured during the shelf life period. Pyridoxine treatment at 9âmM gives a higher starch breakdown and total soluble sugars. Moreover, increasing the Ã-carotene content of fruit peel which reflects on the color hue angle of fruit. While the decreases in both total chlorophyll and phenol content were observed after treating by Vit. B6 during the shelf-life period. Also, fruit presented a normal ripening proprieties and less ripening fruit spotting index under moderate browning symptoms index 12th day. It was concluded that pyridoxine application at 9âmM has generative effects on fruit ripening and optimize the quality of 'Williams' banana at room temperature to normal ripening.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Scientia Horticulturae - Volume 243, 3 January 2019, Pages 48-54
Journal: Scientia Horticulturae - Volume 243, 3 January 2019, Pages 48-54
نویسندگان
A.A. Lo'ay, A.Y. EL-Khateeb,