貯蔵ピーマン果実の低温障害に関する生理化学的研究-5-低温障害に伴なう種子フェニルアラニン・アンモニアリアーゼ活性の変化およびエチレン処理がフェニルアラニン・アンモニアリアーゼ活定におよぼす影響〔英文〕

概要

論文の詳細を見る
A study was conducted to determine the effects of low temperature on the changes of the phenylalanine ammonia-lyase (PAL) activity of pepper seeds and the ethylene production of pepper fruits. Especially, the relation between the ethylene production of pepper fruits and the PAL activity in the seeds was discussed.1. The activity of PAL in the seeds as a key enzyme of biosynthesis of phenyl- propanoids increased to a maximum after 18 hours of low temperature storage (1°C) and then showed a constant level till 48 hours, but it did not increase in the lot of 20°C.2. The rate of ethylene production by pepper fruits increased before the increase of PAL activity during the low temperature storage. The activity of PAL in the seeds was rapidly enhanced by the treatment of 300ppm ethylene at low temperature but not by the treatment at 20°C.3. It is emphasized that ethylene may be a factor concerning the increase of the PAL activity of pepper seeds under the stress of low temperature.
園藝學會の論文