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1992 (1)
1Author    A. Kikazu, H. Atanaka, Tadahiko Kajiwara, KenjiM. Atsui, AkiraK. Itam UraRequires cookie*
 Title    Expression of Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Fruits  
 Abstract    The distribution (or locarization) o f lipoxygenase (LOX) and hydroperoxide lyase (HPO lyase) activities in ripening and ripe tomato fruits was investigated. The highest LOX activity existed between skin and outer flesh o f tom ato fruits. HPO lyase showed no tissue specificity. LOX specifically formed linoleic acid 9-£',Z-hydroperoxide (9-.E,Z-HPO) from linoleic acid (LA), whereas HPO lyase specifically cleaved 13-Z.^-H PO . A lthough a low level (0.36 ± 0.069 nm ol/g fr. wt.) o f hexanal was detected in the intact tom ato fruit, HPOs were not detected. When a tom ato fruit was injured by cutting it into 8 fragments and incubated at 25 °C, hexanal increased to 1.642 nmol/g fr.wt. by 30 min. By hom ogenizing at pH 6.3, hex-anal increased to 21.1 nm ol/g fr.wt. during a 30 min incubation. U V irradiation o f tom ato fruits also increased the formation o f hexanal. From these results, LOX and HPO lyase are considered to exist as latent forms and to begin the expression o f the activity upon injury. 
  Reference    Z. Naturforsch. 47c, 369—3 (1992); received M ay 27 1991/March 4 1992 
  Published    1992 
  Keywords    H istological Localization, Hydroperoxide Lyase, Injury, Lipoxygenase, T om ato Fruit 
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 TEI-XML for    default:Reihe_C/47/ZNC-1992-47c-0369.pdf 
 Identifier    ZNC-1992-47c-0369 
 Volume    47