Claim · model-written summary
Protein level decreased during ripening under all conditions.
- Taxon
- tomato
Solanum lycopersicumt0 - Outcome
- protein levele0
- Direction
- decreasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During all fruit ripening conditions, protein level decreased while amino acid content increased.”
t0“tomato fruit”
Title
Ripening tomato fruit after chilling storage alters protein turnover
Martín D Ré; Carla Gonzalez; María Antonela Sdrigotti; et al. Journal of the Science of Food and Agriculture 2011. doi:10.1002/jsfa.4732
Other claims from this paper (8)
- Observation Amino acid content increased during ripening under all conditions.
- Intervention effect Chilling storage reduced protein content of mature green fruit.
- Intervention effect Off-vine ripening gave red fruit threefold higher amino acid levels than on-vine ripening.
- Observation Autoproteolytic, azocaseinolytic and gelatinolytic protease activities were detected in all evaluated fruits.
- Association Protease activities differed by ripening stage, condition and specific inhibitors.
- Intervention effect Harvest and chilling storage increased endogenous substrate proteolysis.
- Intervention effect Harvest and chilling storage increased azocaseinolytic activity.
- Intervention effect Harvest and chilling storage increased free amino acid levels.