Electrophoretic analyses of selected enzymes from tomato cultivars with different fruit maturation

Stein, Eduardo R.

doi:10.1021/jf00120a056

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Some of the most important oxylipin volatiles in fiesh tomatoes are hexanal, cis-3-hexenal, trans-Zhexenal, cis3-hexeno1, hexanol, cis-3-pentanol, pentanal, cis-and-trans-pentenal, l-penten-3-one, l-penten-3-01, and trans-2-heptenal (Buttery and Ling 1993). While total protein decreased as maturity proceeded, several enzyme systems, including ADH, are formed to facilitate a specific change in the tomato fruit (Stein 1983). Changes in enzyme activity during ripening have been characterized for LOX (Biacs and Daood 1987;Riley et al 1996), HPL (Riley et al 1996), and ADH (Chase et al 1982).…”

Section: Introductionmentioning

confidence: 99%

Effects of Harvesting Maturity and Off-Plant Ripening on the Activities of Lipoxygenase, Hydroperoxide Lyase, and Alcohol Dehydrogenase Enzymes in Fresh Tomato

Yılmaz

Scott

Shewfelt

2002

J Food Biochemistry

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The 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.

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Section: Introductionmentioning

confidence: 99%

Effects of Harvesting Maturity and Off-Plant Ripening on the Activities of Lipoxygenase, Hydroperoxide Lyase, and Alcohol Dehydrogenase Enzymes in Fresh Tomato

Yılmaz

Scott

Shewfelt

2002

J Food Biochemistry

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“…In addition, the geographical source of Fusarium did not affect on the variability among isolates indicating that the variability is not due to the environmental conditions, but may be due to some degrees of genetic variability. Moreover, protein analysis was used in several studies to provide information on the biochemical bases in Fusarium isolate (Li et al 1983, Stein, 1983, Rier, et al 1987and Lin-chienyih et al 1995. The nonreproducible bands interpreted according to presence of glycerol in the reaction buffer (Hai Lu and Negre.1993).…”

Section: Discussionmentioning

confidence: 99%

Biochemical analysis of eight different Fusarium oxysporum f.sp. lycopersici isolates using SDS PAGE marker

Moharam,

Asran,

Zouhry

2023

Journal of Sohag Agriscience (JSAS)

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Tomato plants are affected by numerous environmental factors, especially biotic stresses such as fungi, bacteria, viruses, nematodes, and insect pests while growing that lead to yield damage. Globally, Fusarium oxysporum f. sp. lycopersici is considered a crucial pathogen that has been documented to cause damage to tomatoes by decreasing the yield in both open fields and the greenhouse. Fusarium wilt is a soil-borne fungal pathogen capable of surviving in the soil and crop debris for a decade and has been known to enter the plant through wounds on roots. SDS-PAGE analysis was done in eight isolates of Fusarium oxysporum f.sp. lycopersici. The results revealed that the studied isolates of Fusarium were clearly distinguished from each other at the studied biochemical level. The dendrogram obtained from the data showed that hierarchical clustering separated the isolates into three groups according to their similarity coefficients, confirming that some protein-based markers were associated. Therefore, biochemical markers associated with highly pathogenic Fusarium isolates offered a promising alternative to morphological markers to decide the appropriate selection of high pathogeneses for many biological applications.

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Electrophoretic analyses of selected enzymes from tomato cultivars with different fruit maturation

Cited by 2 publications

References 7 publications

Effects of Harvesting Maturity and Off-Plant Ripening on the Activities of Lipoxygenase, Hydroperoxide Lyase, and Alcohol Dehydrogenase Enzymes in Fresh Tomato

Effects of Harvesting Maturity and Off-Plant Ripening on the Activities of Lipoxygenase, Hydroperoxide Lyase, and Alcohol Dehydrogenase Enzymes in Fresh Tomato

Biochemical analysis of eight different Fusarium oxysporum f.sp. lycopersici isolates using SDS PAGE marker

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