Acetaldehyde inhibition of ethylene biosynthesis in mango fruit

被引:27
作者
Burdon, J [1 ]
Dori, S [1 ]
Marinansky, R [1 ]
Pesis, E [1 ]
机构
[1] AGR RES ORG,VOLCANI CTR,DEPT POST HARVEST SCI FRESH PRODUCE,IL-50250 BET DAGAN,ISRAEL
关键词
acetaldehyde; ethanol; ethylene; mango; fruit; ripening;
D O I
10.1016/0925-5214(96)00065-8
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Mango fruit ripening is accompanied by increased ethylene production which coordinates the ripening process. Ethylene production in other fruit has been shown to be inhibited by acetaldehyde and ethanol. In unripe mango fruit the ethylene production is very low (<1 nl g(-1) h(-1)) and treatments with acetaldehyde and ethanol had concentration-dependent effects on ethylene production. The application of 1-aminocyclopropane-1-carboxylic acid (ACC) to acetaldehyde or ethanol treated fruit discs showed acetaldehyde to be capable of completely eliminating increased ACC oxidase activity, whereas ethanol did not. This suggests that acetaldehyde is capable of inhibiting the activity of ACC oxidase directly, or alternatively of preventing the increase in the enzyme, thereby providing a possible mechanism for retarding fruit ripening.
引用
收藏
页码:153 / 161
页数:9
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