Polyamine and Ethylene Metabolisms During Tomato Fruit Ripening
Part of the NATO ASI Series book series (NSSA, volume 186)
Polyamines, putrescine (PUT), spermidine (SPD) and spermine (SPM), are relatively small soluble molecules, fully protonated and polycationic at physiological pH.
KeywordsEthylene Production Tomato Fruit Ripening Stage Ethylene Biosynthesis Polyamine Level
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
Unable to display preview. Download preview PDF.
- Galston, A.W., and Kaur-Sawhney, R., 1987, Polyamines and senescence in plants, in: “Plant Senescence: Its Biochemistry and Physiology”, W.W. Thomson, E.A. Nothnagel, R.C. Huffaker, eds., The American Society of Plant Physiologists.Google Scholar
- Galston, A. W., and Kaur-Sawhney, R., 1988, Polyamines as endogenous growth regulators, in: “Plant Hormones and Their Role in Plant Growth and Development”, P.J. Davies, ed., Kluwer Academic Publishers, The Netherlands.Google Scholar
- Hoffman, N.E., and Yang, S.F., 1980, Changes of 1-aminocyclopropane-1-carboxylic acid content in ripening fruits in relation to their ethylene evolution rates, J. Am. Soc. Hortic. Sci., 105:492–495.Google Scholar
- Yang, S.F., and Hoffman, N.E., 1984, Ethylene biosynthesis and its regulation in higher plants, Annu. Rev. Plant Physiol., 35:155–189.Google Scholar
© Plenum Press, New York 1990