Art

J-GLOBAL ID：200902212509011841   Reference number：08A0222072

Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening

バナナの成熟過程における細胞壁分解に及ぼす活性酸素種の種々の影響

Author (8)： CHENG Guiping (South China Botanical Garden, Chinese Acad. of Sciences, Guangzhou 510650, CHN) ,  CHENG Guiping (Graduate School, Chinese Acad. of Sciences, Beijing 100039, CHN) ,  DUAN Xuewu (South China Botanical Garden, Chinese Acad. of Sciences, Guangzhou 510650, CHN) ,  SHI John (Food Res. Center, Agriculture and Agri-Food Canada, Guelph ON N1G 5C9, CAN) ,  LU Wangjin (Coll. of Horticultural Sci., South China Agricultural Univ., Guangzhou 510642, CHN) ,  LUO Yunbo (Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing Haidian 100083, CHN) ,  JIANG Weibo (Coll. of Food Sci. and Nutritional Engineering, China Agricultural Univ., Beijing Haidian 100083, CHN) ,  JIANG Yueming (South China Botanical Garden, Chinese Acad. of Sciences, Guangzhou 510650, CHN)
Material： Food Chemistry  (Food Chem)
Volume： 109  Issue： 2  Page： 319-324  Publication year： Jul. 15, 2008 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： hydroxyl radical ,  scavenger ,  *banana ,  maturation ,  cell wall ,  *active oxygen ,  softening ,  decomposition ,  hydrogen peroxide ,  antioxidant ,  carbohydrate ,  gel permeation chromatography ,  polysaccharide ,  *conservation ,  *cell physiology
Semi thesaurus term： Uronic Acids ,  gel filtration ,  hydroxyl radical ,  antioxidants ,  Reactive Oxygen Species ,  *Food Preservation ,  reactive oxygen

JST classification (4)： Food chemistry,nutritional value  (FJ01020J) ,  Fruits and processed fruit products  (FJ11030Z) ,  Cell physiology in general  (EF02010S) ,  Food quality  (FJ01040F)

Terms in the title (6)： バナナ ,  成熟 ,  過程 ,  細胞壁 ,  分解 ,  活性酸素種