Knowledge Center Catalog

Effect of heat treatment on the development of polygalacturonase activity in tomato fruit during ripening (Record no. 61932)

MARC details
000 -LEADER
fixed length control field 02448nab a22003737a 4500
001 - CONTROL NUMBER
control field 61932
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200601161407.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 180103s1984 xxk|||p|op||| 00| 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0032-0781
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1471-9053 (Online)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1093/oxfordjournals.pcp.a076739
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 0# - MAIN ENTRY--PERSONAL NAME
9 (RLIN) 13387
Personal name Osamu Yoshida
245 10 - TITLE STATEMENT
Title Effect of heat treatment on the development of polygalacturonase activity in tomato fruit during ripening
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. United Kingdom :
Name of publisher, distributor, etc. Oxford University Press,
Date of publication, distribution, etc. 1984.
500 ## - GENERAL NOTE
General note Peer review
520 ## - SUMMARY, ETC.
Summary, etc. When mature green tomato fruits are stored at 22°C for 30 days, they ripen normally and soften, but if they are kept at 33°C for 15 days (heat treatment), then stored at 22°C they do not soften. The effect of heat treatment on the development of polygalacturonase (PG, EC 3.2.1.15) activities in tomato fruits during storage therefore was studied. When mature green tomato fruits were stored at 22°C, PG activity, which had not been detectable in the fruits, appeared as the color changed and increased dramatically thereafter. PG activity, however, did not appear during heat treatment. When heat-treated fruits were transferred to 22°C, PG activity appeared after a 6-day lag period and increased during the next 30 days at 22°C to about 15% of the value detected in ripe tomato fruits. The PG in ripe tomato fruits was composed of two isoenzymes that had different mol wts. A high molecular form (PG-1, mol wt 100K) appeared during the early stage of ripening and a low molecular form (PG-2, mol wt 44K) a little later. PG-2 increased vigorously during ripening and eventually accounted for most of the enzyme activity in the ripe fruits. Only a single isoenzyme (Y-PG, mol wt 100K), however, was detected in heat-treated tomato fruits stored at 22°C for 30 days. PG-1 and Y-PG gave the same mol wt on Sephacryl S-200 gel nitration, but could be separated by Toyopearl HW-55 F gel filtration.
546 ## - LANGUAGE NOTE
Language note Text in English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 12570
Topical term or geographic name as entry element Heat treatment
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 3118
Topical term or geographic name as entry element Tomatoes
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 12574
Topical term or geographic name as entry element Polygalacturonase
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 12575
Topical term or geographic name as entry element Ripening
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 7173
Topical term or geographic name as entry element Solanum lycopersicum
Source of heading or term AGROVOC
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 2653
Personal name Nakagawa, H.
700 0# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 13388
Personal name Nagao Ogura
700 0# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 13389
Personal name Takahide Sato
773 0# - HOST ITEM ENTRY
Related parts v. 25, no. 3, p. 505-509
Title Plant & Cell Physiology
International Standard Serial Number 0032-0781
Place, publisher, and date of publication United Kingdom : Oxford University Press, 1984.
Record control number u444680
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Article
Suppress in OPAC No
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
05/25/2020   05/25/2020 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 05/25/2020

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