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Sugar metabolism in relation to chilling tolerance of loquat fruit
- Source :
-
Food Chemistry . Jan2013, Vol. 136 Issue 1, p139-143. 5p. - Publication Year :
- 2013
-
Abstract
- Abstract: The relationship between chilling injury and sugar metabolism was investigated in loquat fruit stored at 1°C for 35days. No symptoms of chilling injury occurred in the fruit, of ‘Ninghaibai’ cultivar, during the whole storage whereas, in ‘Dahongpao’ fruit, severe chilling symptoms were observed after 20days of storage at 1°C. ‘Ninghaibai’ fruit had higher levels of glucose and fructose and higher activities of sucrose hydrolyzing enzymes, such as sucrose synthase-cleavage and invertase, than had ‘Dahongpao’. Furthermore, the chilling resistant ‘Ninghaibai’ fruit also showed higher activities of hexokinase and fructokinase, involved in hexose phoshorylation and sugar signal generation. These results suggest that the higher content of hexoses and activities of hexose sensors were likely part of the mechanism for chilling tolerance of loquat fruit. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 136
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 82065100
- Full Text :
- https://doi.org/10.1016/j.foodchem.2012.07.113