@article{oai:kindai.repo.nii.ac.jp:00005273,
 author = {上田,  茂登子 and 志水,  恒介 and 佐々木,  勝昭 and 渡辺,  克美 and 宇都宮,  直樹},
 issue = {43},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Mar},
 note = {Mango fruit ‘Irwin’ produced on 13-year-old trees cultivated in a plastic greenhouse were used for this study. Fruit were harvested approximately 10（ color stage: green）, 12（ color stage: purple）, 14（ color stage: purplish red） and 16（ color stage: red） weeks after flowering. Variations in the activities of some enzymes related to the degradation of starch and pectins were also examined.Respiratory rate, pectin esterase activities, polygalacturonase activities and α-β amylase activities increased during maturation of ‘Irwin’ mango fruit. These values increased markedly when the fruit turned purplish red.Changes in the activities of polygalacturonase, β-D-galactosidase and α-amylase during maturation appeared to correlate with a marked decrease in the firmness of ‘Irwin’ mango fruit., application/pdf},
 pages = {7--14},
 title = {マンゴー‘アーウィン’果実の成熟による数種の酵素活性の変化},
 year = {2010},
 yomi = {ウエダ, モトコ and シミズ, コウスケ and ササキ, カツアキ and ワタナベ, カツミ and ウツノミヤ, ナオキ}
}