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Results for "

ripening

" in MedChemExpress (MCE) Product Catalog:

7

Inhibitors & Agonists

1

Peptides

4

Natural
Products

Cat. No. Product Name Target Research Areas Chemical Structure
  • HY-137940
    β-Gentiobiose

    Gentiobiose

    		 Others Others
    β-Gentiobiose (Gentiobiose) is a naturally occurring oligosaccharin with a rapid turnover rate in ripening tomato fruit .
    β-Gentiobiose
  • HY-W007140
    2-Hydroxymethyl-5-hydroxypyridine

    		Others Others
    2-Hydroxymethyl-5-hydroxypyridine is isolated from the the matured, ripened and dried seeds of S. lychnophora.
    2-Hydroxymethyl-5-hydroxypyridine
  • HY-126386
    Pectinase, aspergillus niger

    EC 3.2.1.15

    		 Others Others
    Pectinase (EC 3.2.1.15) is a mixed enzymes that hydrolyze pectic substances, it mostly presents in microorganisms and higher plants. Pectinase is involved in the metabolism of the cell wall as well as in the growth of the cell, senescence, ripening of fruits, pathogenesis and abscission process .
    Pectinase, aspergillus niger
  • HY-P3028
    Ficain

    Ficin

    		 Biochemical Assay Reagents Others Metabolic Disease
    Ficain is an enzyme extract composed of several proteases that can be isolated from Ficus hispida L. and the latex of fig (Ficus carica). Ficain has different specificities in different proportions during fruit ripening. Ficain is widely used in protein hydrolysis, food, production of bioactive peptides and antibody fragments .
    Ficain
  • HY-155771
    1-DCP

    		Others Others
    1-DCP is a potent ethylene antagonist. 1-DCP can inhibit the role of ethylene in fruit ripening and senescence .
    1-DCP
  • HY-N9811
    Hydroxytyrosol 4-O-glucoside

    		Others Others
    Hydroxytyrosol 4-O-glucoside is a polyphenolic compound in olive fruit with potential biological activity. Hydroxytyrosol 4-O-glucoside is considered to be the main phenolic component in ripe olives. The concentration of Hydroxytyrosol 4-O-glucoside in olive pulp increases with ripening .
    Hydroxytyrosol 4-O-glucoside
  • HY-N7402
    Hexyl hexanoate

    		Others Others
    Hexyl hexanoate is a fruit aroma component with potential food and beverage additive activity. Hexyl hexanoate is found in alcoholic beverages and is used to blend fruit flavors. Hexyl hexanoate is present in many fruits, Parmesan cheese, alcoholic beverages, and black tea. Hexyl hexanoate is a volatile component produced as a result of fruit ripening. Toxicity assessments of hexyl hexanoate showed that it is not mutagenic and that exposure is below safety thresholds for repeated dose, reproduction, and local respiratory toxicity. Hexyl hexanoate is also below thresholds in skin sensitization assessments, and for phototoxicity and photosensitization, the results showed that it does not present a relevant risk. Hexyl hexanoate is considered non-persistent, non-bioaccumulative, and non-toxic according to the environmental criteria of the International Fragrance Association .
    Hexyl hexanoate

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