Stimulation of γ-aminobutyric acid production in vine-ripe tomato (Lycopersicon esculentum mill.) fruits under modified atmospheres

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7189-7193

  Makino, Yoshio ^a   Soga, Norikazu ^a   Oshita, Seiichi ^a   Kawagoe, Yoshinori ^a   Tanaka, Atsushi ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b Sumitomo Bakelite Company Ltd ^*  (Japan)

Author keywords

aminobutyric acid; modified atmosphere packaging; Lycoperslcon esculentum mill; Tomato

Indexed keywords

4 AMINOBUTYRIC ACID; CARBON DIOXIDE; OXYGEN;

ARTICLE; BIOSYNTHESIS; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; METABOLISM; METHODOLOGY; TOMATO;

CARBON DIOXIDE; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GAMMA-AMINOBUTYRIC ACID; LYCOPERSICON ESCULENTUM; OXYGEN;

LYCOPERSICON ESCULENTUM;

EID: 51649113749     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801516e     Document Type: Article

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