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Bulletin of the University of Osaka Prefecture. Ser. B, Agriculture and biology >
Vol.44 >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10466/3311

Title: Changes in Ethylene Formation during the Ripening of Gamma-irradiated Tomatoes
Authors: CHACHIN, Kazuo
YASIR, Muhamad Samudi
IWATA, Takashi
Issue Date: 31-Mar-1992
Publisher: University of Osaka Prefecture
Citation: Bulletin of the University of Osaka Prefecture. Ser. B, Agriculture and biology. 1992, 44, p.1-6
Abstract: Gamma irradiation increased the ethylene production rate of tomatoes which were irradiated at the doses of 0.5, 1.0 and 2.5kGy at earlier stage (mature green) of ripening, immediately after irradiation and during the storage at 20℃. The enhanced ethylene formation with irradiation was accompanied with relatively high levels of 1-aminocyclopropane-1-carboxylic acid (ACC), the activation of ethylene forming enzyme immediately after irradiation and subsequent maintenance of the activity and the induction ability to convert exogenous L-methionine to ethylene as shown in the normal ripening process of non-irradiated fruits. However, the degreening and pigmentation of irradiated tomatoes was suppressed during the storage at 20℃.
URI: http://hdl.handle.net/10466/3311
Appears in Collections:Vol.44

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