Multiple Forms of 1,4- β -Glucanase in Ripening Tomato Fruits Include a Xyloglucanase Activatable by Xyloglucan Oligosaccharides

1992 ◽  
Vol 19 (2) ◽  
pp. 137 ◽  
Author(s):  
G Maclachlan ◽  
C Brady
Keyword(s):  
Lycopersicon Esculentum ◽  
Cation Exchange ◽  
Hydrophobic Interaction ◽  
Tomato Fruit ◽  
Salt Content ◽  
Hydrophobic Interaction Chromatography ◽  
Multiple Forms ◽  
Tomato Fruits ◽  
Ph Values ◽  
Specific Activities

Extracts of ripening tomato (Lycopersicon esculentum L. var. Sunny) were tested for their capacity to hydrolyse carboxymethylcellulose (CMC) and seed xyloglucan (XG) at different pH values in the presence or absence of seed XG oligosaccharide subunits (7 to 9 sugar residues). CMC-ase activities were most active at pH 5 and 7 in locule extracts, whereas XG-ase activity was most active in the presence of XG oligosaccharides at pH 6 in pericarp extracts. The cation exchange FPLC column, Mono S, separated three zones of CMC-ase activity in pericarp extracts. One zone was most active at pH 5, and two at pH 7. The three CMC-ases had some XG-ase activity in the presence of oligosaccharide but, in addition, there were two regions of the eluate with XG-ase but no CMC-ase activity. The presence of XG-ase activity, separate from CMC-ases, was also observed after hydrophobic interaction chromatography, and in protein precipitated by lowering the salt content of extracts. During ripening, the CMC-ases and the oligosaccharide-activated XG-ases in pericarp extracts increased in total and specific activities, while endogenous XG-ase activity, that is in the absence of XG oligosaccharides, remained unchanged or declined. It is concluded that multiple, 1,4-β-glucanase activities develop in ripening tomato fruit, including, in pericarp tissue, a specific XG-ase which is latent and activated by XG oligosaccharides.

High resolution of multiple forms of rabbit reticulocyte hexokinase type I by hydrophobic interaction chromatography

1994 ◽  
Vol 676 (1) ◽  
pp. 51-63 ◽  
Author(s):  
Vilberto Stocchi ◽  
Paola Cardoni ◽  
Paola Ceccaroli ◽  
Giovanni Piccoli ◽  
Luigi Cucchiarini ◽  
...  
Keyword(s):  
High Resolution ◽  
Hydrophobic Interaction ◽  
Hydrophobic Interaction Chromatography ◽  
Type I ◽  
Multiple Forms ◽  
Hexokinase Type I

scholarly journals The relationship between the anatomical structure of the tomato fruit pericarp (Lycopersicon esculentum Mill.) and its mechanical properties

2013 ◽  
Vol 41 (2) ◽  
pp. 285-293 ◽  
Author(s):  
Jadwiga Borowiak ◽  
Hanna Habdas
Keyword(s):  
Mechanical Properties ◽  
Lycopersicon Esculentum ◽  
Tomato Fruit ◽  
Anatomical Structure ◽  
Epidermal Cells ◽  
Tomato Fruits ◽  
Covering Layer ◽  
Lycopersicon Esculentum Mill ◽  
Fruit Pericarp ◽  
The Relationship

The anatomical structure of the tomato (<i>Lycopersicon esculentum</i> Mill.) pericarp was studied in the fruits of five determinant field cultivars. The fruits of the examined cultivars differed in their mechanical properties. Fruits of cultivars which are firm and resistant to injury (Kecskemeti 886j-2, Campbell 28), moderately firm and resistant (Atma, Wenus) and soft, susceptible to injury (line No 155/84) were examined. The pericarp of the cultivars which have fruits resistant to injury had an approx. 200 µm thick covering layer (epidermis plus cuticle plus hypodermis) whereas that of fruits susceptible to injury was only 100 µm thick. In the fruits resistant to injury the cuticle penetrated deeply into the hypodermis, the epidermal cells were flattened and the hypodermis was composed of 4 - 5 rows of cells. The tomato fruits resistant to injury had a thick cuticle layer on their tangential walls - whereas those more susceptible had a thick cuticle layer on these walls.

scholarly journals Physico Chemical Studies during the Ripening of the Fruit of Lycopersicon Esculentum Mill Var. Naveen

2015 ◽  
Vol 50 ◽  
pp. 113-116
Author(s):  
S. Balamurugan
Keyword(s):  
Lycopersicon Esculentum ◽  
Tomato Fruit ◽  
Value Added ◽  
Total Carotenoids ◽  
Tomato Fruits ◽  
Total Sugars ◽  
Maturity Indices ◽  
Physico Chemical ◽  
Chemical Studies ◽  
Value Added Products

A correlative study on physico-chemical changes during fruit ripening in Lycopersicon esculentum has been carried out. The tomato fruit was collected at its four successive stages viz. 1. Mature green, 2. Half ripened, 3. 3/4tth - ripened and 4. Fully ripened for its physico-chemical analysis. The obtained result showed that with advancement of fruit maturation the amount of pigments (total carotenoids, lycopene), total sugars, reducing sugars increase significantly. While that of physio chemical studies of weight of fruit, pulp, peel and volume of fruit decrease gradually. However TSS, titrable acidity, PH, ascorbic acid, tannins as moisture of tomato fruits could be considered as maturity indices to judge the ripening stages of tomato fruits for various value added products preparation.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Purification of Glycerol Kinase by "Dye-Ligand" Chromatography and Hydrophobic Interaction Chromatography on Bead-Cellulose Derivatives

1993 ◽  
Vol 58 (2) ◽  
pp. 445-451 ◽  
Author(s):  
Vladimír Žúbor ◽  
Albert Breier ◽  
Marta Horváthová ◽  
Dagmar Hagarová ◽  
Peter Gemeiner ◽  
...  
Keyword(s):  
Hydrophobic Interaction ◽  
Specific Activity ◽  
Hydrophobic Interaction Chromatography ◽  
Glycerol Kinase ◽  
Enzymic Activity ◽  
Cellulose Derivatives ◽  
Long Term Storage ◽  
Bead Cellulose ◽  
Term Storage

The crude extract of cytosole enzymes was obtained from homogenized cells of Saccharomyces cerevisiae by partition. The enzyme was then isolated from the lower aqueous phase displaying higher glycerol kinase activity by dye-ligand chromatography on Cibacron Blue (CB) or Remazol Brilliant Blue R (RB)-derivatized bead-cellulose, ATP being the eluent. The specific activity of glycerol kinase rised more than 10 and 7-times after affinity dye-ligand chromatography and hydrophobic interaction chromatography, respectively. Glycerol kinase obtained by the latter method was purified by CB-bead cellulose. The final preparation maintained its enzymic activity without noticeable losses during a long-term storage at 4 °C in dark.

Sign in / Sign up

Export Citation Format

Share Document