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Physiological studies on the extension of the shelf life of tomato fruits. X. Changes in the activity of certain enzymes during the ripening of tomato fruits and the effect of packaging in polythene bags on the activity of these enzymes



Physiological studies on the extension of the shelf life of tomato fruits. X. Changes in the activity of certain enzymes during the ripening of tomato fruits and the effect of packaging in polythene bags on the activity of these enzymes



Journal of the Japanese Society for Horticultural Science 42(3): 288-293



Activities of aldolase, glucose-6-phosphate dehydrogenase (G-6-PDH) and 6-phosphogluconate dehydrogenase (6-PGDH), all of which are involved in glucose degradation, and the activity of the TCA cycle enzyme succinate dehydrogenase (SDH) were higher in the seed (+ mucilage) than in the flesh. Aldolase activity in the seeds fell rapidly during after-ripening unless the fruits were enclosed in polythene bags in which case the enzyme maintained its original level of activity.

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Accession: 000161267

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