Biochemical changes associated with the ripening of hot pepper fruit
作者:
Ken C. Gross,
Alley E. Watada,
Meung Su Kang,
Soon Dong Kim,
Kwang Soo Kim,
Sung Woo Lee,
期刊:
Physiologia Plantarum
(WILEY Available online 1986)
卷期:
Volume 66,
issue 1
页码: 31-36
ISSN:0031-9317
年代: 1986
DOI:10.1111/j.1399-3054.1986.tb01227.x
出版商: Blackwell Publishing Ltd
关键词: Capsicum annuum;cell wall;ethylene;β‐galactosidase;polygalacturonase;respiration;soluble polyuronide
数据来源: WILEY
摘要:
Hot pepper (Capsicum annuumL. cv. Chooraehong) fruit underwent a respiratory climacteric during ripening. However, the rate of ethylene production was low, reaching a maximum of approximately 0.7 μl kg−1h−1at the climacteric peak when the surface color was 30 to 40% red. Ripening was accompanied by a loss of galactose and arabinose residues from the cell wall. The content of uronic acid and cellulose in the wall changed only slightly during ripening. The average molecular weight of a cell wall hemicellulosic fraction shifted progressively toward a lower molecular weight during ripening. Total β‐galactosidase (EC 3.2.1.23) activity increased 50‐fold from the immature green to the red ripe stage. No polygalacturonase (EC 3.2.1.15) activity was detected at any stage of ripeness. Thus, the loss of galactose and arabinose residues from the cell wall, as well as the observed modification of hemicelluloses during ripening, seem to be unrelated to active polygalacturonase. Soluble polyuronide content remained relatively constant at approximately 60 μg (g fresh weight)−1as fr
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