Chlorophyll disappearance and chlorophyllase activity during ripening ofCapsicum annuumL fruits-Reference-Cited by-同舟云学术

Chlorophyll disappearance and chlorophyllase activity during ripening ofCapsicum annuumL fruits

Published:2002-09-17 Issue:13 Volume:82 Page:1564-1570
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hornero-Méndez Dámaso,Mínguez-Mosquera María Isabel

Funder

CICYT (Comisión Interministerial de Ciencia y Tecnología, Spanish Government)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Formation and transformation of pigments during the fruit ripening of Capsicum annuum cv Bola and Agridulce;Mínguez-Mosquera;J Agric Food Chem,1994

2. Chlorophyll breakdown in senescent leaves: identification of the biochemical lesion on a stay-green genotype of Festuca pratensis Huds;Vicentini;New Phytol,1995

3. Chlorophyllase activity in developing leaves of Phaseolus vulgaris L;Moll;Planta,1978

4. Purification and characterisation of chlorophyllase from alga (Phaeodactylum tricornutum) by preparative isoelectric focusing;Khalyfa;Biosci Biotechnol Biochem,1993

5. The stereospecific interaction between chlorophylls and chlorophyllase;Fiedor;J Biol Chem,1992

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