EFFECTS OF HEAT TREATMENTS ON REDUCING ACIDITY FOR IMPROVING QUALITY IN ‘SATSUMA’ MANDARIN FRUIT AND ITS RELATION WITH ACONITASE, VACOULAR AT PASE AND PPASE ACTIVITY

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GHASEMNEZHAD MAHMOUD; BABALAR M.; MOSTOUFI Y.

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Paper Information

Journal: IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY Year:2008 | Volume:9 | Issue:1 Page(s): 45-58

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Title

EFFECTS OF HEAT TREATMENTS ON REDUCING ACIDITY FOR IMPROVING QUALITY IN ‘SATSUMA’ MANDARIN FRUIT AND ITS RELATION WITH ACONITASE, VACOULAR AT PASE AND PPASE ACTIVITY

Author(s)

GHASEMNEZHAD MAHMOUD | BABALAR M. | MOSTOUFI Y. | Issue Writer Certificate

Keywords

‘SATSUMA’ MANDARINQ3

ACONITASEQ3

ISOCITRIC DEHYDROGENASEQ3

V-PPASE AND V-ATPASEQ3

Abstract

Acidity content of fruits is influenced by preharvest environmental factors, horticultural practices and postharvest conditions. In this study, the effect of different heat treatments (temperature conditioning and hot water dipping) on acidity content and key enzymes activity in organic acid synthesis and accumulation of organic acid ‘SATSUMA’ MANDARIN fruits was investigated. Acidity content and key enzymes activity signficantly changed during storage periods. Although activity of ACONITASE in juice sac declined during storage conversely, but isocitric-dehydrogenase (ICDH) activity increased slightly. During storage induced V-PPASE AND V-ATPASE gene transcript level has increased in most heat treated fruits which was probably associated with acid content in the juice. Heat treatments could not influence significant differences in juice acid percentage. In contrast, sugar content and sugar to acid ratio may affected by heat treatments. The amount of V-PPASE AND V-ATPASE gene transcript in fruit pulp considerably affected by various heat treatments.

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APA: Copy

GHASEMNEZHAD, MAHMOUD, BABALAR, M., & MOSTOUFI, Y.. (2008). EFFECTS OF HEAT TREATMENTS ON REDUCING ACIDITY FOR IMPROVING QUALITY IN ‘SATSUMA’ MANDARIN FRUIT AND ITS RELATION WITH ACONITASE, VACOULAR AT PASE AND PPASE ACTIVITY. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, 9(1), 45-58. SID. https://sid.ir/paper/403905/en

Vancouver: Copy

GHASEMNEZHAD MAHMOUD, BABALAR M., MOSTOUFI Y.. EFFECTS OF HEAT TREATMENTS ON REDUCING ACIDITY FOR IMPROVING QUALITY IN ‘SATSUMA’ MANDARIN FRUIT AND ITS RELATION WITH ACONITASE, VACOULAR AT PASE AND PPASE ACTIVITY. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY[Internet]. 2008;9(1):45-58. Available from: https://sid.ir/paper/403905/en

IEEE: Copy

MAHMOUD GHASEMNEZHAD, M. BABALAR, and Y. MOSTOUFI, “EFFECTS OF HEAT TREATMENTS ON REDUCING ACIDITY FOR IMPROVING QUALITY IN ‘SATSUMA’ MANDARIN FRUIT AND ITS RELATION WITH ACONITASE, VACOULAR AT PASE AND PPASE ACTIVITY,” IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, vol. 9, no. 1, pp. 45–58, 2008, [Online]. Available: https://sid.ir/paper/403905/en

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