Changes in the Content of 1-Aminocyclopropane-1-carboxylic Acid, Activity of the Protein Polygalacturonase Inhibitor, and Intensity of Oligouronide Formation in Apples during Ripening and Treatment with Haloethane Derivatives or L-[alpha]-(2-Aminoethoxyvinyl)-glycine

We studied changes in the intensity of ethylene release and accumulation of 1-aminocyclopropane-1-carboxylic acid during ripening of two apple cultivars, differing in their physiological state, following treatment with haloethane derivatives or L-α-(2-aminoethoxyvinyl)-glycine. This changed both the...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2003-07, Vol.39 (4), p.407-410
Main Authors: Bulantseva, E A, Glinka, E M, Protsenko, M A, Sal'kova, E G
Format: Article
Language:English
Subjects:
Accumulation
Acids
Apples
Carboxylic acids
Cultivars
Fruits
Malus
Plant tissues
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Summary:We studied changes in the intensity of ethylene release and accumulation of 1-aminocyclopropane-1-carboxylic acid during ripening of two apple cultivars, differing in their physiological state, following treatment with haloethane derivatives or L-α-(2-aminoethoxyvinyl)-glycine. This changed both the activity of the protein polygalacturonase inhibitor in the fruit tissue and the accumulation of oligouronides. The data suggest that pretreatment with an inhibitor of 1-aminocyclopropane-1-carboxylic acid synthase affects ethylene release, accumulation of 1-aminocyclopropane-1-carboxylic acid, the activity of the protein polygalacturonase inhibitor, and the potential intensity of oligouronide formation in apple fruits and tissues.[PUBLICATION ABSTRACT]
ISSN:0003-6838
1608-3024
DOI:10.1023/A:1024528820205