Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence

LWT

Volumn 34, Issue 7, 2001, Pages 452-457

  Yahia, Elhadi M ^a   Contreras Padilla, Margarita ^a   Gonzalez Aguilar, Gustavo ^b  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Capsicum annuum; Color; Lycopersicum esculentum; Postharvest; Ripening; Vitamin C

Indexed keywords

CAPSICUM ANNUUM; LYCOPERSICON ESCULENTUM;

EID: 0034745755     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0790     Document Type: Article

References (28)

1. Quantitative determination of ascorbic acid in potatoes and potato products by high performance liquid chromatography
2. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding
3. Correlation of spermine levels with ovary senescence and fruit set and development in Pisum sativus L.
4. Studies in vitamin C in fresh and canned tomatoes
5. Polyamine content of long-keeping alcobaca tomato fruit
6. Formation of ascorbate oxidase in cultured cells
7. Loss of vitamin C in fresh vegetables as related to and temperature
8. Primary and secondary metabolism of polyamines in plants, in plant nitrogen metabolism
9. Relation between stage of maturity and ascorbic acid content of tomatoes
10. Contribution of fruits and vegetables to human nutrition
11. Effect of light intensity, day length, temperature, and other environmental factors on the ascorbic acid content of tomatoes
12. The vitamin A, B, C content of artificially versus naturally ripened tomatoes
13. Vitamin content of ethylene-treated and untreated tomatoes
14. Ascorbic acid and vitamin A activity in selected vegetables from different geographic areas of the United States
15. Inhibition of softening by polyamine application in 'Golden Delicious' and 'McIntosh' apples
16. Metabolic and physiological relationships between the polyamine and ethylene biosynthetic pathways
17. Composition of northern California tomatoes
18. Tomato variety and strain differences in ascorbic acid (vitamin C) content
19. Ascorbic acid content of developing tomato fruit
20. Interactions of ethylene and polyamines in regulating fruit ripening
21. Ascorbate oxidase of Cucumis melo L. Var. Reticulatus: Purification, characterization and antibody production
22. Purification properties of ascorbate oxidase from cucumber
23. Distribution of ascorbate oxidase in the fruits of family cucurbitacea and some of their properties
24. Effects of organic amines of α-amino-isobutyric acid uptake into the vacuole and on ethylene production by tomato pericarp slices
25. Polyamine levels and tomato fruit development: Possible interaction with ethylene
26. The function and metabolism of abscisic acid in plants
27. Characterization of the ethylene-forming enzyme partially purified from melon
28. The biosynthetic pathway of vitamin C in higher plants