Art

J-GLOBAL ID：200902131368685185   Reference number：02A0332745

Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits.

ミニトマト成熟中におけるペクチン性多糖類の変化

Author (4)： INARI T (Gifu Women’s Univ., Gifu, JPN) ,  YAMAUCHI R (Gifu Univ., Gifu, JPN) ,  KATO K (Gifu Univ., Gifu, JPN) ,  TAKEUCHI T (Gifu Women’s Univ., Gifu, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 8  Issue： 1  Page： 55-58  Publication year： Feb. 2002 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *tomato ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Reference (17)：

• Abe, K., Miyahara, S., Wada, T., Hirai, H. and Kurooka, H.. (2000). Effects of growing season and maturity of cherry tomatoes ‘Petit’ on the quality and physiological activity and response to physical stress at picking time. J. Jpn. Soc. Agric. Technol. Manage., 7, 65–73.
• Batisse, C., Fils-Lycaon, B. and Buret, M.. (1994). Pectin changes in ripening cherry fruit. J. Food Sci., 59, 389–393.
• Brady, C.J., Macalpine, G., McGlasson, W.B. and Ueda, Y.. (1982). Polygalacturonase in tomato fruits and the induction of ripening. Aust. J. Plant Physiol., 9, 171–178.
• Fisher, R.L. and Bennett, A.A.. (1991). Role of cell wall hydrolases in fruit ripening. Ann. Rev. Plant Physiol. Plant Mol. Biol., 42, 675–703.
• Fukui, S.. (1979). “Kangentou no Teiryouhou.” Gakkai Shuppan Center Press, Tokyo (in Japanese).

Terms in the title (4)： ミニトマト ,  成熟 ,  ペクチン ,  多糖類