Effects of harvesting maturity and off-plant ripening on the activties of lipoxygenase, hydroperoxide lyase, and alcohol dehydrogenase enzymes in fresh tomato

Basit Öğe Kaydı
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYilmaz, E
dc.contributor.authorScott, JW
dc.contributor.authorShewfelt, RL
dc.date.accessioned2025-01-27T20:53:58Z
dc.date.available2025-01-27T20:53:58Z
dc.date.issued2002
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe specific activities of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were determined at green, pink, and red stages of ripeness in twelve tomato cultivars ripened during storage. Also, the same measurements were done in six other cultivars harvested at breaker (BR) and red (RR), and ripened to full-red stage of maturity. LOX and HPL showed highest activities at the pink stage of ripeness, whereas ADH was most active at the red stage. Variability of enzyme activity among individual fruit and of hue angle within ripeness stage was great. There were differences among the twelve lines for each enzyme activity, suggesting the potential for altering tomato flavor by selecting lines with different enzyme patterns. Harvest maturity was not a factor in the activities of LOX and HPL, but effective in ADH activity. In almost all cultivars, ADH activity was found to be higher in red harvested counterparts.
dc.identifier.doi10.1111/j.1745-4514.2002.tb00765.x
dc.identifier.endpage457
dc.identifier.issn0145-8884
dc.identifier.issue5
dc.identifier.scopus2-s2.0-0036867250
dc.identifier.scopusqualityQ1
dc.identifier.startpage443
dc.identifier.urihttps://doi.org/10.1111/j.1745-4514.2002.tb00765.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25928
dc.identifier.volume26
dc.identifier.wosWOS:000179707000005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherFood Nutrition Press Inc
dc.relation.ispartofJournal of Food Biochemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectQuality
dc.subjectColor
dc.subjectFlavor
dc.titleEffects of harvesting maturity and off-plant ripening on the activties of lipoxygenase, hydroperoxide lyase, and alcohol dehydrogenase enzymes in fresh tomato
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu