Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation
详细信息 查看全文
- 作者：Honorio Vergara-Domí ; ngueza ; hvergara@ig.csic.es" class="auth_mail" title="E-mail the corresponding author ; José ; Julí ; an Rí ; osb ; jrios@ig.csic.es" class="auth_mail" title="E-mail the corresponding author ; Beatriz Gandul-Rojasa ; gandul@ig.csic.es" class="auth_mail" title="E-mail the corresponding author ; Marí ; a Rocaa ; mroca@ig.csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Olea europaea L. ; Olive fruits ; Hojiblanca ; Arbequina ; Chlorophyll catabolism ; Pheophorbide a oxygenase ; RCC reductase ; NCCs
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：604-611
- 全文大小：527 K
文摘
- ass="listitem" id="list_l0005">
- ass="label">•
It has been shown that RCCR activity in olive fruits is type II.
- ass="label">•
PaO and RCCR activity developed an evolution during the ripening of olive fruits.
- ass="label">•
Five NCCs have been identified by HPLC/ESI-TOF-MS2 in olive fruits.
- ass="label">•
Differences in profile of NCCs to varietal level were found for the first time.
- ass="label">•
In olive fruits the catabolic pathway is similar as in foliar senescence.