Abstract
The effect of different temperatures(20 and 4 ℃)on respiration characteristic,sugar content and sugar-metabolizing enzyme activities from banana fruits was studied during storage.In the early 0~8 d,fruit respiration gradually increased.Moreover,there were all low in the activities of invertase(AI),neutral invertase(NI),sucrose synthase(SS),sucrose phosphate synthase(SPS) and the contents of sucrose,fructose and glucose.The peak values of the three enzymes and the sucrose content were in the 13th and 12th during softening stage 8~13 d,respectively,and then rapidly decreased.This tendency was consistent with the change of CO2.However,the fructose and glucose increased slowly,and SS activity did not change significantly during the total process of postharvest.In 4 ℃ storage,CO2 respiration was inhibited,first decreased and then increased slowly.The activities of SPS,NI,and AI and the content of sugar gradually went up.But SS activity declined during the fruit storage.So low temperature storage in vitro can significantly inhibit the metabolism of carbohydrate the banana,reduce the activity of the enzymes and the speed of sugar accumulation.It affects on fruit ripening and quality,and is benefit for a long-term storage of fruits.
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Claims 12
Claim · model-written summary
Banana fruit respiration increased during the first eight days.
Verbatim
e0“In the early 0~8 d,fruit respiration gradually increased”
t0“banana fruits”
Claim · model-written summary
Invertase, neutral invertase, sucrose synthase and sucrose phosphate synthase activities were low early in storage.
Verbatim
e0“there were all low in the activities of invertase(AI),neutral invertase(NI),sucrose synthase(SS),sucrose phosphate synthase(SPS)”
t0“banana fruits”
Claim · model-written summary
Sucrose, fructose and glucose contents were low early in storage.
Not reportedDirection
Verbatim
e0“contents of sucrose,fructose and glucose”
t0“banana fruits”
Claim · model-written summary
Enzyme activities peaked during softening around day 13.
Verbatim
e0“The peak values of the three enzymes and the sucrose content were in the 13th and 12th during softening stage 8~13 d,respectively,and then rapidly decreased”
t0“banana fruits”
Claim · model-written summary
Sucrose content peaked around day 12 then fell rapidly.
Verbatim
e0“The peak values of the three enzymes and the sucrose content were in the 13th and 12th during softening stage 8~13 d,respectively,and then rapidly decreased”
t0“banana fruits”
Claim · model-written summary
Fructose and glucose increased slowly during storage.
Verbatim
e0“the fructose and glucose increased slowly”
t0“banana fruits”
Claim · model-written summary
Sucrose synthase activity did not change significantly over the postharvest period.
Verbatim
e0“SS activity did not change significantly during the total process of postharvest”
t0“banana fruits”
Claim · model-written summary
Storage at 4 ℃ inhibited CO2 respiration.
Not reportedComparator
Verbatim
e0“In 4 ℃ storage,CO2 respiration was inhibited,first decreased and then increased slowly”
t0“banana fruits”
Claim · model-written summary
During 4 ℃ storage SPS, NI and AI activities increased gradually.
Not reportedComparator
Verbatim
e0“The activities of SPS,NI,and AI and the content of sugar gradually went up”
t0“banana fruits”
t1“4 ℃ storage”
Claim · model-written summary
During 4 ℃ storage sugar content increased gradually.
Not reportedComparator
Verbatim
e0“the content of sugar gradually went up”
t0“banana fruits”
t1“4 ℃ storage”
Claim · model-written summary
During 4 ℃ storage SS activity declined.
Not reportedComparator
Verbatim
e0“SS activity declined during the fruit storage”
t0“banana fruits”
t1“4 ℃ storage”
Claim · model-written summary
Low temperature storage was concluded to slow carbohydrate metabolism and sugar accumulation, aiding longer storage.
Verbatim
e0“low temperature storage in vitro can significantly inhibit the metabolism of carbohydrate the banana,reduce the activity of the enzymes and the speed of sugar accumulation.It affects on fruit ripening and quality,and is benefit for a long-term storage of fruits”
The same questions in other papers
storage · physiology: respiration · MusaResults agree
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