POLYGALACTURONASE IN TOMATO FRUITS AND THE INDUCTION OF RIPENING
POLYGALACTURONASE IN TOMATO FRUITS AND THE INDUCTION OF RIPENING
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DOI：
10.1071/pp9820171
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发表时间：
1982-01-01
期刊：
影响因子：
--
通讯作者：
UEDA, Y
中科院分区：
文献类型：
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作者：
BRADY, CJ;MACALPINE, G;UEDA, Y
Endopolygalacturonase (EC 3.2.1.15) activity, endopolygalacturonase protein detected immunologically and water-soluble uronide were measured in tomato fruit samples (cv. Rutgers) at different stages of ripening. Endopolygalacturonase activity and endopolygalacturonase protein were only detected in samples in which ripening had been initiated for 2 or more days. Enzyme activity and enzyme protein increased during ripening and were highly correlated. A high MW form of the enzyme appeared 2 or 3 days after ripening was initiated. Lower MW forms of endopolygalacturonase appeared later and eventually accounted for most of the enzyme protein. The content of water-soluble uronide did not increase until fruit had been ripening for 4 or more days. Evidently, endopolygalacturonase is not involved in the initiation of ripening.
