Phenylalanine ammonia-lyase as related to ethylene in the development of chilling symptoms during cold storage of citrus fruits.
Low-temperature, nonfreezing, storage induces pitting and necrosis in the flavedo tissue of chilling susceptible citrus fruits. In this study the role of ethylene and phenylalanine ammonia-lyase (PAL; EC 4.3.1.5) in the cold-induced citrus peel damage has been investigated. It has been shown that increasing PAL activity by applying ethylene at a nonchilling temperature did not cause fruit damage or reduce the incidence of this peel disorder when fruits were subsequently held at a chilling temperature (2 degrees C). The cold-induced peel damage was enhanced by applying inhibitors of PAL activity and ethylene synthesis and action. These results indicate that the induction of PAL and ethylene during fruit cold storage, but not before, plays a role in reducing the development of chilling symptoms. The cold-induced PAL activity was reduced by inhibitors of ethylene production, but inhibitors of ethylene action exerted little effect on the activation of this enzyme. Therefore, the activation of PAL may be dependent on ethylene but also an independent cold signal apparently related to the cold-induced peel damage.
Lafuente
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Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain. postco@iata.csic.es
Zacarias
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Martínez-Téllez
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Sanchez-Ballesta
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MT
Dupille
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D002957:Citrus / Q000201:enzymology* / Q000502:physiology; D003080:Cold Temperature; D005030:Ethylenes / Q000037:antagonists & inhibitors / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods; D007700:Kinetics; D010649:Phenylalanine / Q000031:analogs & derivatives* / Q000494:pharmacology; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism*
D005030:Ethylenes; C019145:alpha-aminooxy-beta-phenylpropionic acid; D010649:Phenylalanine; C036216:ethylene; D010650:Phenylalanine Ammonia-Lyase