Articles
ROLE OF ALCOHOL DEHYDROGENASE ON RIPENING OF ETHANOL-TREATED TOMATO AND KIWIFRUIT
Article number
379_37
Pages
297 – 304
Language
Abstract
Ethanol vapour treatments for 8 hours of tomato fruit discs stimulated greatly the ADH (alcohol dehydrogenase) activity and inhibited ethylene biosynthesis.
When 10 mM 4-methyl pyrazole (4-MP), an inhibitor of ADH, was applied, ADH activity was halved in ethanol-treated discs and completely inhibited in water-treated tissues and ethylene was also inhibited. 5 mM AVG (aminoethoxyvinylglycine) reduced ethylene evolution but did not affect ADH activity.
In kiwifruit discs, ADH was only detectable after ethanol treatments and its activity was inhibited by 4-MP and AVG. ACC (1-aminocyclopropane-1-carboxylic acid) and etephon stimulated ethylene but not ADH activity.
Role and interation of ADH with ethylene are discussed in this work.
When 10 mM 4-methyl pyrazole (4-MP), an inhibitor of ADH, was applied, ADH activity was halved in ethanol-treated discs and completely inhibited in water-treated tissues and ethylene was also inhibited. 5 mM AVG (aminoethoxyvinylglycine) reduced ethylene evolution but did not affect ADH activity.
In kiwifruit discs, ADH was only detectable after ethanol treatments and its activity was inhibited by 4-MP and AVG. ACC (1-aminocyclopropane-1-carboxylic acid) and etephon stimulated ethylene but not ADH activity.
Role and interation of ADH with ethylene are discussed in this work.
Authors
R. Massantini, E. Gobattoni, R. Botondi, F. Mencarelli
Keywords
ADH, ethanol, tomato, Kiwifruit
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