THE EFFECTS OF GA(3) AND DIVALENT-CATIONS ON ASPECTS OF PECTIN METABOLISM AND TISSUE SOFTENING IN RIPENING TOMATO PERICARP

被引：73

作者：

MIGNANI, I

GREVE, LC

BENARIE, R

STOTZ, HU

LI, CY

SHACKEL, KA

LABAVITCH, JM

机构：

[1] LAWRENCE LIVERMORE NATL LAB, DEPT POMOL, DAVIS, CA 95616 USA

[2] FAC AGR MILAN, IST COLTIVAZ ARBOREE, I-20133 MILAN, ITALY

[3] VOLCANI INST, BET DAGAN, ISRAEL

来源：

PHYSIOLOGIA PLANTARUM | 1995年 / 93卷 / 01期

关键词：

CALCIUM; CELL WALL; DIVALENT CATION; LYCOPERSICON ESCULENTUM; PECTIN; POLYGALACTURONASE; RIPENING; TOMATO; TURGOR;

D O I：

10.1034/j.1399-3054.1995.930116.x

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The ripening of discs cut from the pericarp of green tomato (Lycopersicon esculentum Mill.) fruits is inhibited by;treatments with GA(3) and several divalent cations, including calcium. Normal ripening:is marked by an increase in the solubility of wall pectins. Calcium and GA(3) alter the pattern of pectin solubility changes. In part this may be because polygalacturonase synthesis and/or secretion to the apoplast is reduced. The impact of divalent cations on ripening-related tissue softening appears to have a nonmetabolic component. Ripening-inhibiting ions rapidly reduce tissue softening, pectin solubilization and the normal ripening-related decrease in cellular turgor.

引用

页码：108 / 115

页数：8

共 25 条

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[2]

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