บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Enzymatic activity changes in spongy tissue: a physiological ripening disorder of 'Tommy Atkins' mango.

Lima, L. C. de O.; Chitarra, A. B.; Chitarra, M. I. F.; Silva, E. B.;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 255-258 Ref: 9 ref.

1999

บทคัดย่อ

Enzymatic activity changes in spongy tissue: a physiological ripening disorder of 'Tommy Atkins' mango.

Healthy mango fruits (cv. Tommy Atkins) and fruits affected by spongy tissue disorder were stored for 28 days at 12 deg C and 90% RH. Peroxidase, polyphenoloxidase [catechol oxidase] and phenylalanine ammonia-lyase activities were significantly higher throughout storage in fruits with spongy tissue than in healthy fruits.