Abstract
Loss of chlorophyll and accumulation of lycopene in pericarp tissue of tomato fruits are inhibited by 2,5-norbornadiene (NBD), an antagonist of ethylene action. Usually, polygalacturonase (PG) activity appears after the onset of a massive increase in ethylene production throughout the ripening period. However, when fruits are treated with NBD, the increase in PG activity is markedly inhibited even at the later stages of ripening, and so is their respiration. In fruits which have been treated with NBD for three days at any stage, the rate of respiration is gradually restored upon transfer to NBD-free air. NBD abolishes the promotive effects of ethylene on both ethylene-forming enzyme (EFE) and malonyltransferase in green tomatoes. NBD treatment simultaneousley raises the level of ACC and the accumulation of MACC. ACC synthase is also inhibited by NBD at any stage of ripening. Therefore, the production of ethylene in NBD treated tomato fruits reflects the combination of all these effects of NBD.
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© 1989 Kluwer Academic Publishers
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Liu, Y., Hua, Xz., Guo, Ln. (1989). Effect of 2,5-Norbornadiene on the Ripening and the Production of Ethylene in Tomato Fruits. In: Clijsters, H., De Proft, M., Marcelle, R., Van Poucke, M. (eds) Biochemical and Physiological Aspects of Ethylene Production in Lower and Higher Plants. Advances in Agricultural Biotechnology, vol 26. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1271-7_12
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DOI: https://doi.org/10.1007/978-94-009-1271-7_12
Publisher Name: Springer, Dordrecht
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