Inhibition of Ethylene Production in Banana Fruit Tissue by Ethylene Treatment
Inhibition of Ethylene Production in Banana Fruit Tissue by Ethylene Treatment
复制标题
乙烯处理对香蕉果实组织乙烯产生的抑制作用
DOI：
10.1071/bi9710885
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发表时间：
1971
期刊：
影响因子：
--
通讯作者：
W. Mcglasson
中科院分区：
文献类型：
--
作者：
M. Vendrell;W. Mcglasson
暂时的乙烯处理足以刺激香蕉果实组织成熟，部分抑制内源乙烯的产生以及从蛋氨酸中演化出乙烯。去除外源乙烯后，内源乙烯的产生不会恢复到自然成熟水果的正常水平。抑制程度与直至5-10p.p.m.所施加的乙烯浓度以及12小时至3天内的处理持续时间有关。成熟的其他特征似乎正常发展，但在较短的处理中除外，在较短的处理中，呼吸显示出较低的更年期峰值，叶绿素分解被延迟。还检查了分离的果皮和果肉部分对外源乙烯的反应。果肉切片成熟并显示出与整个切片一样的内源乙烯抑制。果皮切片显示出对外源乙烯的类似更年期的呼吸反应，但在第 1 天或第 3 天的治疗后，乙烯产量仍保持在未通气切片的水平。有人认为整个水果果皮的成熟取决于果肉产生的乙烯。外源乙烯还减少由 2,4-二氯苯氧基乙酸渗透诱导的内源乙烯的量。在这种情况下，该效应与成熟无关，成熟被生长素延迟，并且表明生长素诱导的乙烯产生是通过与自然成熟相同的途径或同样容易受到外源乙烯抑制的途径产生的。
A temporary ethylene treatment, sufficient to stimulate ripening in banana fruit tissue, partly suppresses endogenous ethylene production and the evolution of ethylene from methionine. The production of endogenous ethylene does not return to rates normal for naturally ripening fruit after the exogenous ethylene is removed. The extent of inhibition is related to the concentration of applied ethylene up to 5-10 p.p.m., and to the duration of treatment within the period 12 hI' to 3 days. Other characteristics of ripening appear to develop normally, except in the shorter treatments, where respiration shows a lower climacteric peak and chlorophyll breakdown is delayed. The responses of separated peel and pulp sections to exogenous ethylene were also examined. Pulp sections ripened and showed suppression of endogenous ethylene as did whole slices. Peel sections showed a climacteric-like respiratory response to exogenous ethylene but ethylene production remained at the levels of non-gassed sections following either a I-day or a 3-day treatment. It is suggested that ripening of the peel in whole fruit depends on the ethylene produced by the pulp. Exogenous ethylene also reduces the amount of endogenous ethylene induced by infiltration with 2,4-dichlorophenoxyacetic acid. In this instance the effect is dissociated from ripening, which is delayed by the auxin, and suggests that the auxin-induced ethylene production arises via the same pathways involved in natural ripening or ones equally susceptible to suppression by exogenous ethylene.