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Full-Text Articles in Forest Sciences
Kinetic Studies With Crude Tomato Lipoxygenase, Emi̇n Yilmaz
Kinetic Studies With Crude Tomato Lipoxygenase, Emi̇n Yilmaz
Turkish Journal of Agriculture and Forestry
Crude tomato lipoxygenase (LOX) from ripe Florida47 tomatoes was used in this study. Extracted crude LOX was assayed spectrophotometrically. The effects of different buffers and pHs, substrate preparations, temperature and tissue location on LOX activity were evaluated. The enzyme was most active with MES buffer at a pH of 6.0 and a temperature of 25ºC. The best substrate was the first preparation with linoleic acid/Tween 20 at a ratio of 1:1.5. The kinetic parameters determined under the best conditions were a Km of 4.198 mM and a Vmax of 0.84 mM/min. The enzyme was heat labile, and most activity was …
The Effect Of Salicyclic Acid And Endomycorrhizal Fungus Glomus Etunicatumon Plant Development Of Tomatoes And Fusarium Wilt Caused By Fusarium Oxysporum F.Sp Lycopersici, Hülya Özgönen, Mehmet Bi̇çi̇ci̇, Ali̇ Erkiliç
The Effect Of Salicyclic Acid And Endomycorrhizal Fungus Glomus Etunicatumon Plant Development Of Tomatoes And Fusarium Wilt Caused By Fusarium Oxysporum F.Sp Lycopersici, Hülya Özgönen, Mehmet Bi̇çi̇ci̇, Ali̇ Erkiliç
Turkish Journal of Agriculture and Forestry
The effect of salicylic acid (SA)and Glomus etunicatum (GE)on plant development of tomatoes and infection potential of wilt disease Fusarium oxysporum f.sp lycopersici (Fol)were studied. The effects of different SA concentrations on mycelial development of Fol were tested in vitro and two concentrations of SA and GE were included in pot experiment. SA completely inhibited the mycelial development of Fol in vitro at concentrations from 0.6 mM to 1.0 mM and ED50 value was found as 0.51 mM. GE could increase dry weight of plant,length of shoot and root growth irrespective whether Fol infected the tomato plants. The root colonization …
The Chemistry Of Fresh Tomato Flavor, Emi̇n Yilmaz
The Chemistry Of Fresh Tomato Flavor, Emi̇n Yilmaz
Turkish Journal of Agriculture and Forestry
Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. With over 400 volatile compounds identified, only thirty are present in concentrations over one ppb and of these, only 16 contribute significantly to the perceptible flavor. Radiolabeled substrate and enzyme denaturation studies have indicated involvement of some pathway enzymes in the biosynthesis of tomato aroma compounds. Studies of fresh tomato flavor are important for the efforts at improving fruit quality through …