Ripening, apples

ACC 71 synthase, i. e. (S)-adenosylmethionine methylthioadenosine lyase (EC 4.4.1.14), has been purified from several plant tissues [116]. Recently, ACC synthase cDNA clones have been isolated and sequenced from wounded fruit tissues of tomato, winter squash, zucchini, ripening apple and tomato fruit. Using the polymerase chain reaction (PCR), four different ACC synthase gene fragments were obtained by amplification of cDNA derived from mRNA of tomato... 

Guo, X., Chen, J. R., Brackett, R. E., and Beuchat, L. R. (2001). Survival of Salmonellae on and in tomato plants from the time of inoculation at flowering and early stages of fruit development through fruit ripening. Appl. Environ. Microbiol. 67,4760M764. 

Aroma development In ripening apples is dependent on a number of external and Internal factors. Dynamic headspace sampling of the volatiles from intact fruits, followed by high resolution gas chromatography or g.c.-m.s. anlysis is a convenient procedure for the study of these factors. 

R. Ben-Arie, N. Kisley and C. Frenkel., Ultrastructural changes in the cell walls of ripening apple and pear fiuit. Plant Physiol. 64 (1979) 197. 

Benech, R.-O., Kheadr, E.E., Lacroix, C., and Eliss, I. 2002. Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening. Appl. Environ. Microbiol. 68 5607-5619. 

Table 1. Changes in ethylene production rate (v,), extractable )8-cyanoalanine synthase activity (V), and tissue cyanide content in ripening apple fruit. Data are from Yip and Yang [35]...

The catalytic properties of the /S-D-galactosidases from sweet almonds Amygdalus communis) and ripening apples have been examined. 

Structural features of pectic substances during growth and ripening of apples... 

Branched arabinans with a backbone of (l->5)-linked a-L-arabinofuranosyl residues are present in pectic fractions of apples. During ripening a slow linearisation of the arabinans occurs. 

Fischer, M., Anigoni, E., Amadb, R. (1994). Changes in the pectic substances of apples during development and postharvest ripening. 2. Analysis of the pectic fractions. Carbohyd. Polym. 25,167-175. 

Have you ever tried to eat an unripe apple Such an apple may appear green, have hard flesh, and have almost no taste. In fact, the flesh may taste sour. However, when you eat a ripe apple, everything is different. Such an apple generally appears red, although ripe apples may be colors other than red. The flesh is softer and tastes sweet. What happened during the ripening process to cause this change Hydrocarbons provide the answer. 

The biocrystallisation pictures of apple juice from progressively riper fruits showed increasing openness towards the periphery. Looking at ripening as... 

Hill R A and Lacey J (1983b), The microflora of ripening barley grain and the effects of pre-harvest fungicide application , Annal. Appl. Biol., 102, 455 -65. 

Solovchenko AE, Avertcheva OV and Merzlyak MN. 2006. Elevated sunlight promotes ripening-associated pigment changes in apple fruit. Postharvest Biol Technol 40 183-189. 

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