Ethylene production and peroxidase activity during tomato fruit ripening

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概要

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• Peroxidase activity and enzymic production of ethylene were studied in tomato fruits (Lycopersicon esculentum MILL.) at 3 ripeness stages. As the fruit ripens, one isoperoxidase disappears, and 3 new ones are formed. Activity of peroxidase and of ethylene-forming enzyme both increased 3 to 4 times as the fruit ripened. Histochemical staining showed that peroxidase is confined to the outermost and innermost layers of the pericarp, the placental tissue and vascular tissues; stained particles were neither mitochondria nor plastids.

• 日本植物生理学会の論文

著者

• Pratt H.k.

  Department Of Vegetable Grops University Of California

• Yang S.f.

  Department Of Vegetable Grops University Of California

• KU H.S.

  Department of Vegetable Grops, University of California

• Ku H.s.

  Department Of Vegetable Grops University Of California

関連論文

• Ethylene production and peroxidase activity during tomato fruit ripening

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