The Synthesis of Ethylene in Melon Fruit during the Early Stage of Ripening : GROWTH AND DEVELOPMENT

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概要

• 論文の詳細を見る

• The levels of mRNA and polypeptide for a 1-aminocyclopropane-1-carboxylate (ACC) oxidase were studied to identify the tissues in which the synthesis of ethylene first occurs during the initial stage of ripening. RNA and immunoblot analysis showed that the levels of the mRNA and polypeptide for ACC oxidase were very low in unripe fruit. They first became detectable in the placental tissue at the pre-climacteric stage, and then their levels increased in the mesocarp tissue during the climacteric increase in the production of ethylene. Two mRNAs for ACC synthase (transcribed from ME-ACS1 and ME-ACS2) were detected in the placental tissue and seeds at the pre-climacteric stage, but only the level of ME-A CS1 mRNA, which has been characterized as the mRNA for a wound-inducible ACC synthase, increased in mesocarp, placental tissues and seeds during ripening. The level of ME-A CS2 mRNA that was isolated from etiolated seedlings of melon, did not change markedly during ripening. These results suggest that the central region of melon fruit (placental tissue and seeds) plays a major role in the production of ethylene during the early stage of ripening.

• 日本植物生理学会の論文

著者

• SATO Takahide

  Graduate School of Science and Technology, Chiba University

• Ogura N

  Division Of Bioproduction Science Faculty Of Horticulture Chiba University

• Ogura N

  Chiba Univ. Chiba Jpn

• Sato T

  Fac. Horti. Chiba Univ.

• Sato Takahide

  Graduate School Of Science And Technology Chiba University

• Takahashi Michiko

  Division Of Bioproduction Science Faculty Of Horticulture Chiba University

• Nakagawa H

  Graduate School Of Science And Technology Chiba University

• Nakagawa Hiroki

  Fac.hort Chiba Univ.

• Yamamoto Mika

  Biotechnology Laboratory Sumitomo Chemical Co. Ltd.

• ISHIKI Yasushi

  Fac. of Hort., Chiba Univ.

• YAMAMOTO Mitsuaki

  Fac. of Hort., Chiba Univ.

• Hirabayashi Tetsuo

  The Japan Horti. Product. Insti.

• YAMAMOTO Mitsuaki

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• MIKI Takeshi

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• ISHIKI Yasushi

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• FUJINAMI Kouji

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• YANAGISAWA Yuuko

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• NAKAGAWA Hiroki

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• OGURA Nagao

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• SATO Takahide

  Division of Bioproduction Science, Faculty of Horticulture, Chiba University

• Yamamoto Mitsuaki

  Fac. Of Hort. Chiba Univ.

• Takahashi M

  Osaka Prefecture Univ. Osaka Jpn

• Ogura N

  Department Of Agricultural Chemistry Faculty Of Horticulture Chiba University

• Sato Takenhito

  Department Of Immunology Tokai University School Of Medicine

• Fujinami Kouji

  Division Of Bioproduction Science Faculty Of Horticulture Chiba University

• Ishiki Yasushi

  Fac. Of Hort. Chiba Univ.

• Yanagisawa Yuuko

  Division Of Bioproduction Science Faculty Of Horticulture Chiba University

• Sato Tsutomu

  Department Of Applied Biological Chemistry Faculty Of Agriculture And Graduate School Of Science And

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