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ETHYLENE FORMATION FROM ALPHA-KETO-GAMMA-METHYLTHIOBUTYRATE BY TOMATO FRUIT EXTRACTS

被引：26
作者：
KU, HS
YANG, SF
PRATT, HK
机构：
[1] Department of Vegetable Crops, University of California, Davis
来源：
PHYTOCHEMISTRY | 1969年 / 8卷 / 03期
基金：
美国国家科学基金会;
关键词：
D O I：
10.1016/S0031-9422(00)85401-1
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Cell-free extracts prepared from tomato fruits (Lycopersicon esculentum Mill.) were not capable of catalyzing ethylene production from α-keto-γ-methylthiobutyrate, in the presence of Mn2+, sulfite, and phenol, until an endogenous heat-stable and dializable inhibitor was removed. After its removal, the enzyme-catalyzed formation of ethylene was readily demonstrated. Many of the properties of this tomato enzyme system relevant to ethylene production were found to be similar to those of the horse-radish peroxidase system. © 1969.
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页码：567 / +
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