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EFFECTS OF LOW TEMPERATURE STORAGE OF TOMATO FRUITS ON ACID‐SOLUBLE NUCLEOTIDES
Author(s) -
BUESCHER R. W.,
DOSTAL H. C.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17977.x
Subject(s) - nucleotide , ripening , energy charge , adenine nucleotide , chemistry , adenosine triphosphate , food science , adenosine , biochemistry , enzyme , adenylate kinase , gene
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.