Phenylalanine ammonia-lyase as related to ethylene in the development of chilling symptoms during cold storage of citrus fruits

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 12, 2001, Pages 6020-6025

  Lafuente, M T ^a   Zacarias, L ^a   Martinez Tellez M A ^b   Sanchez Ballesta, M T ^a   Dupille, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

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

Author keywords

aminooxy phenylpropionic acid (AOPP); 1 methylcyclopropene (1 MCP); 2 aminoethoxyvinylglycine (AVG); Chilling injury; Citrus; Cold storage; Ethylene; Phenylalanine ammonia lyase (PAL); Silver thiosulfate (STS)

Indexed keywords

ALPHA AMINOOXYHYDROCINNAMIC ACID; ALPHA-AMINOOXY-BETA-PHENYLPROPIONIC ACID; ETHYLENE; ETHYLENE DERIVATIVE; PHENYLALANINE; PHENYLALANINE AMMONIA LYASE; DRUG DERIVATIVE;

ARTICLE; CITRUS FRUIT; COLD; CRYOPRESERVATION; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME INDUCTION; ENZYME INHIBITION; ENZYMOLOGY; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; KINETICS; METABOLISM; METHODOLOGY; NONHUMAN; PHYSIOLOGY; PLANT DAMAGE;

CITRUS;

CITRUS; COLD; ETHYLENES; FOOD PRESERVATION; KINETICS; PHENYLALANINE; PHENYLALANINE AMMONIA-LYASE; SUPPORT, NON-U.S. GOV'T;

EID: 0035543061     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010790b     Document Type: Article

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