[Change in the level of 1-aminochloropropane-1-carbonic acid. Activity of a protein inhibitor of polygalacturonase, intensity of formation of oligouronides in apples during ripening and treatment with haloethane derivatives and aminoethoxyvinylglycine].
We studied changes in the intensity of ethylene release and accumulation of 1-aminocyclopropane-1-carboxylic acid during ripening of two apple varieties characterized by various physiological states and treated with halothane derivatives and L-alpha-(2-aminoethoxyvinyl)-glycine. We observed changes in activity of the protein polygalacturonase inhibitor in the fruit tissue and accumulation of oligouronides. The data suggest that pretreatment with the inhibitor of 1-aminocyclopropane-1-carboxylic acid synthase affects ethylene release, accumulation of 1-aminocyclopropane-1-carboxylic acid, activity of the protein polygalacturonase inhibitor, and potential intensity of oligouronide formation in apple fruits and tissues.
Bulantseva
E A
EA
Bach Institute of Biochemistry, Russian Academy of Sciences, Leninskii pr. 33, Moscow, 119071 Russia.
Glinka
E M
EM
Protsenko
M A
MA
Sal'kova
E G
EG
D000598:Amino Acids, Cyclic / Q000378:metabolism*; D000613:Aminobutyrates / Q000494:pharmacology*; D005638:Fruit / Q000378:metabolism*; D006221:Halothane / Q000494:pharmacology*; D011096:Polygalacturonase / Q000037:antagonists & inhibitors*; D014574:Uronic Acids / Q000378:metabolism*
D000598:Amino Acids, Cyclic; D000613:Aminobutyrates; D014574:Uronic Acids; C016987:1-aminocyclobutanecarboxylic acid; C012175:2-amino-4-(2-aminoethoxy)butanoic acid; D011096:Polygalacturonase; D006221:Halothane