Articles
EFFECT OF SOME INHIBITORS ON CARBOHYDRATE CONTENT AND RELATED ENZYME ACTIVITY DURING RIPENING OF TAIWAN NORTHERN BANANA FRUIT
Article number
275_76
Pages
611 – 620
Language
Abstract
Green, mature banana fruit slices were infiltrated with 40 mg.1-1 Actinomycin D, 2 mg.1-1 cycloheximide, 2% dopamine solution, or distilled water.
Changes in starch, sucrose, glucose, fructose and protein contents, and the activities of amylase, phosphorylase and acid phosphatase, as well as the respiration rate during ripening, were compared.
Only in the tissue infiltrated with cycloheximide was there an inhibition of protein biosynthesis, a decrease in activity of amylase, phosphorylase and acid phosphatase, and a consequent change in starch and sugar contents.
Changes in starch, sucrose, glucose, fructose and protein contents, and the activities of amylase, phosphorylase and acid phosphatase, as well as the respiration rate during ripening, were compared.
Only in the tissue infiltrated with cycloheximide was there an inhibition of protein biosynthesis, a decrease in activity of amylase, phosphorylase and acid phosphatase, and a consequent change in starch and sugar contents.
Authors
W.H. Chang, Y.J. Hwang
Keywords
Online Articles (94)
