Articles
A CAUSAL ROLE FOR ETHENE IN RASPBERRY FRUIT RIPENING
Article number
505_54
Pages
393 – 400
Language
Abstract
Different stages of raspberry fruit development were used to quantify fruit firmness, rate of ethene evolution and ripening rate.
Firmness differences correlated with levels of ethene evolution and receptacle weight.
Fruit respiration declined as ripening progressed.
The activities of four cell-wall modifying enzymes: polygalacturonase (PG); pectin methylesterase (PME); Cx-cellulase (Cx); and B-galactosidase (B-gal.) increased during ripening and major isoforms were identified for each of the enzymes assayed.
Application of exogenous ethene to green fruits enhanced ripening rate.
Firmness differences correlated with levels of ethene evolution and receptacle weight.
Fruit respiration declined as ripening progressed.
The activities of four cell-wall modifying enzymes: polygalacturonase (PG); pectin methylesterase (PME); Cx-cellulase (Cx); and B-galactosidase (B-gal.) increased during ripening and major isoforms were identified for each of the enzymes assayed.
Application of exogenous ethene to green fruits enhanced ripening rate.
Publication
Authors
P. Iannetta, J. Van den Berg, R. Wheatley, G. McMillan, R. McNicol, H. Davies
Keywords
Rubus idaeus, softening, polygalacturonase, cellulase, pectin methylesterase, B-galactosidase
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