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dc.contributor.authorMontero, L. M.-
dc.contributor.authorEscribano, M. Isabel-
dc.contributor.authorPlaza, José L. de la-
dc.contributor.authorMerodio, Carmen-
dc.date.accessioned2014-08-01T09:41:53Z-
dc.date.available2014-08-01T09:41:53Z-
dc.date.issued1995-
dc.identifierdoi: 10.1016/0925-5214(94)00022-K-
dc.identifierissn: 0925-5214-
dc.identifier.citationPostharvest Biology and Technology 5: 251- 260 (1995)-
dc.identifier.urihttp://hdl.handle.net/10261/100643-
dc.description.abstractStorage at 6 °C inhibited the ripening process and caused severe damage in cherimoya fruit (Annona cherimola Mill. cv. ‘Fino de Jete’). In the present study, we analyzed the modifications in protein pattern, free amino acid content and protease activity of cherimoyas during storage at this chilling temperature. SDS-PAGE analysis revealed non-accumulation of some polypeptides related to the ripening process due to storage at 6 °C, and two-dimensional electrophoresis confirmed the appearance of specific low-temperature polypeptides. While many polypeptides observed in freshly harvested fruit persisted during storage, several acid polypeptides were detected only during the first few days of storage at 6 °C. A substrate-dependent change in protease activity was also found in fruit under chilling temperature storage, as compared to ripening fruit. After a decrease to barely detectable levels during the early phase of cold storage, the proteolytic activity then increased, mainly hydrolizing endogenous proteins to free amino acid components.-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectPolypeptides-
dc.subjectProteasic activity-
dc.subjectFree amino acids-
dc.subjectChilling temperature-
dc.subjectCherimoya fruit-
dc.titleChilling temperature storage induces change in protein patterns and protease activity in cherimoya fruit-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.1016/0925-5214(94)00022-K-
dc.date.updated2014-08-01T09:41:53Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
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