Carbon dioxide action on metabolism of organic and amino acids in crisphead lettuce
| Autor: | Adel A. Kader, Chingying Li, Mila Mateos, Dangyang Ke, Jingtair Siriphanich |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
chemistry.chemical_classification
Controlled atmosphere biology Succinate dehydrogenase Glutamate decarboxylase Lactuca Metabolism Horticulture biology.organism_classification Amino acid chemistry.chemical_compound chemistry Biochemistry Carbon dioxide biology.protein Food science Agronomy and Crop Science Food Science Organic acid |
| Zdroj: | Postharvest Biology and Technology. 3:235-247 |
| ISSN: | 0925-5214 |
| DOI: | 10.1016/0925-5214(93)90059-c |
| Popis: | Tissue of crisphead lettuce (Lactuca sativa L.) was kept in air or air enriched with 5% to 20% CO 2 at 0°C for 2 to 9 days followed by transfer to air or the CO2-enriched atmosphere at 20°C for 1 day to study the mode of CO 2 action on metabolism of organic and amino acids. Exposure to 20% CO 2 reduced the extractable activity of succinate dehydrogenase. The 20% CO 2 treatment caused a decrease in pH, which partially inhibited the catalytic activity of succinate dehydrogenase and substantially activated glutamate decarboxylase. As a result, succinate and y-aminobutyrate accumulated and concentrations of malate and glutamate decreased. Such effects on the organic and amino acids were more pronounced with higher temperature, higher CO 2 concentrations, and longer exposure to CO 2. The accumulation of succinate and y-aminobutyrate was induced by 15% or 20% CO 2 in all the three tested cultivars ('Climax', 'Salinas', and 'Winter Haven') and in both green and white tissues of lettuce, regardless of variation in their susceptibilities to CO 2 injury. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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