ACCUMULATION DES ACIDES AMINES LIBRES DANS LE MESOCARPE DE L'OLIVE APRES CONSERVATION A BASSE TEMPERATURE
- 1 December 1967
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Biochemistry
- Vol. 45 (12) , 1965-1971
- https://doi.org/10.1139/o67-230
Abstract
Free amino acids accumulated in the mesocarp after preservation of olives at 5 [plus or minus] 1 [degree]C 2 months in a closed vessel in darkness. Supplementary amino acids appear (phenylalanine, leucine, isoleucine, and tyrosine) which were not found in olive extracts immediately after picking. In frozen olives, each amino acid is found in a higher concentration than in olive extracts observed after picking and the relative proportions of amino acids differ. Effects of these changes on the development of larva of offspring Dacus oleae whose parent plants were treated with streptomycin are emphasized.This publication has 4 references indexed in Scilit:
- Some Effects of Streptomycin, When Added to the Adult Food, on the Adults of Dacus oleae (Diptera: Tephritidae) and Their ProgenyAnnals of the Entomological Society of America, 1966
- Dependence of the Olive Fly, Dacus oleae, Larvae on Symbiosis with Pseudomonas savastanoi for the Utilization of OliveNature, 1966
- Paper Chromatography Amino AcidsAnalytical Chemistry, 1951
- Permanganate as a Spraying Reagent for Amino-acids on Paper ChromatogramsNature, 1950