【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】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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