Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening

Planta

Volumn 214, Issue 5, 2002, Pages 751-758

  Jimenez, Ana ^a,c   Creissen, Gary ^a   Kular, Baldeep ^a   Firmin, John ^a   Robinson, Sue ^b   Verhoeyen, Martine ^b   Mullineaux, Phil ^a  

^a JOHN INNES CENTRE   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

^c RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant; Lycopersicon (antioxidant); Oxidative processes; Ripening

Indexed keywords

ANTIOXIDANTS; ENZYMES; HYDROGEN PEROXIDE; LIPIDS; OXIDATION; PROTEINS;

LIPID PEROXIDATION;

FRUITS;

ANTIOXIDANTS; ASCORBIC ACID; CATALASE; FRUIT; GLUTATHIONE; GLUTATHIONE REDUCTASE; HYDROGEN PEROXIDE; LIPID PEROXIDATION; LYCOPERSICON ESCULENTUM; OXIDATION-REDUCTION; OXIDOREDUCTASES; PEROXIDASES; REACTIVE OXYGEN SPECIES; RNA, MESSENGER; SUPEROXIDE DISMUTASE;

LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 0036943466     PISSN: 00320935     EISSN: None     Source Type: Journal    
DOI: 10.1007/s004250100667     Document Type: Article

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