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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-α-(2-Aminoethoxyvinyl)-glycine

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Abstract

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.

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Authors and Affiliations

  1. Russian Academy of Sciences, Bach Institute of Biochemistry, Leninskii pr. 33, Moscow, 119071, Russia

    E. A. Bulantseva, E. M. Glinka, M. A. Protsenko & E. G. Sal'kova

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  1. E. A. Bulantseva
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  2. E. M. Glinka
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  3. M. A. Protsenko
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  4. E. G. Sal'kova
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Bulantseva, E.A., Glinka, E.M., Protsenko, M.A. et al. 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-α-(2-Aminoethoxyvinyl)-glycine. Applied Biochemistry and Microbiology 39, 407–410 (2003). https://doi.org/10.1023/A:1024528820205

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  • DOI: https://doi.org/10.1023/A:1024528820205

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