ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
ATP and UTP contents of mature, green tomato fruits stored at 1°C increased over a period of about 2 wk and then declined. Transfer of chilled fruits to 20°C accelerated the above noted changes. Marked increases in ADP content and rapid declines in ATP, UTP and UDPG levels occurred when chilled fruits were transferred to 20°C. During normal ripening the adenosine nucleotide concentrations increased while the ATP/ADP, ATP/AMP and “energy charge” ratios steadily declined.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb17977.x
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