【文獻標題】Roles of antioxidant capacity ａnd energy metabolism in the maturitydependent chilling tolerance of postharvest kiwifruit

【作者】Feng Wanga，Qingzhen Yanga，Qifeng Zhao，et.al

【作者單位】運城學院（Yuncheng University）

【文獻中引用產品】

試劑-蔗糖

【關鍵詞】Kiwifruit，Maturity，Chilling injury，Antioxidant capacity，Energy metabolism

【DOI】https://doi.org/10.1016/j.postharvbio.2020.111281

【影響因子(IF)】4.43

【出版期刊】《Postharvest Biology ａnd Technology》

【產品原文引用】

Energy metabolism enzyme activity measurement

bath ａnd centrifuged at 4000 g for 15 min at 4 ℃. The supernatant was rapidly extracted ａnd centrifuged at 15,000 g for 20 min at 4 ℃,and the resulting precipitate was washed in 10 ml 10 mmol L-¹ Tris−HCl (pH 7.5) (Sigma Aldrich, Missouri, USA), which contained 0.3 mol L-¹ mannitol (Herochem Co. Ltd., Shanghai, China), 1.0 mmol L-¹ EDTA (Tokyo Chemical Industry, Tokyo, Japan), ａnd 0.25 mol L-¹ sucrose (Hengyuan Biochemical Reagent Co. Ltd., Shanghai, China), in an ice-water bath. The wash buffer was centrifuged at 4000 g for 10 min at 4 °C, ａnd the supernatant was centrifuged at 15,000 g for 20 min at 4 ℃. The final precipitate, which was made up of mitochondria, was then eluted in 1.5 ml 10 mmol L−¹ Tris−HCl (pH 7.5), which contained 0.3 mol L-¹ mannitol (Herochem Co. Ltd., Shanghai, China), 1.0 mmol L-1 EDTA (Tokyo Chemical Industry, Tokyo, Japan), ａnd 0.25 mol L-¹ sucrose (Hengyuan Biochemical Reagent Co. Ltd., Shanghai, China),and used for the following analyses.

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原創作者：上海恒遠生物技術發展有限公司