Accumulation of tartaric acid in the ripening process of grapes
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概要
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1. Tartaric acid content in grapes gradually increased with ripening and reached a plateau about 50 days after flowering. 2. Tartaric acid synthesis from ^<14>CO_2 was predominant in an early ripening stage. When the berries were exposed to ^<14>CO_2 8 days after flowering and examined two days later, 30% of the total ^<14>C fixed was found in tartaric acid. Subsequently, a part of the tartaric acid decomposed, but the greater part remained in the berries in a salt form. At the last stage of the ripening process (82-100 days after flowering), some of the tartarate was again converted to free acid. No ^<14>CO_2 was incorporated into tartaric acid when berries were exposed 61 days after flowering. 3. L(+)-Tartaric acid-1,4-^<14>C fed to the berries was catabolized to ^<14>CO_2. The ratio of radio activity recovered as ^<14>CO_2 to that fed was nearly constant throughout the ripening process. The cause of tartaric acid accumulation in grape berries is not thought to be due to a lack of catabolizable enzymes, but to formation of an insoluble salt which is scarcely effected by such enzymes.
- 日本植物生理学会の論文
著者
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Kasai Zenzaburo
The Res Arch Instrtute For Food Sclence Kyoto University
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Saito Kazumi
The Institute For Chemical Research Kyoto University
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