The effect of physiologically active compounds on the production of ethylene and the activity of polygalacturonase inhibiting protein in fruits

Autor:	N. P. Korableva, M. A. Protsenko, A. S. Toropkina, E. A. Bulantseva
Rok vydání:	2011
Předmět:	chemistry.chemical_classification Ethylene Microorganism Food preservation food and beverages Ripening Applied Microbiology and Biotechnology Biochemistry Amino acid chemistry.chemical_compound chemistry Ethylene biosynthesis Food science Pectinase Pathogen
Zdroj:	Applied Biochemistry and Microbiology. 47:182-188
ISSN:	1608-3024 0003-6838
Popis:	The treatment of apple and banana fruits with 2-CEFA and ethacyde induced the production of ethylene and accelerated the ripening and accumulation of ACC in apple fruits. Inhibitors AOA, AVG, and CoCl2 acted at the different steps of ethylene biosynthesis, inhibited the physiological aging process and increased storage longevity. Treatment with astaxantine and BOA delayed the pick of ethylene production by fruits. The content of PGIP was correlated with intensity of ethylene production. The infection of fruits with phytopathogenic microorganisms lowered as the result of the inhibition of pathogen PG. The dynamics of PGIP activity in fruits suggests its important role in the processes of ripening.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a01776561673ccab369e61e5c396ed8c https://doi.org/10.1134/s0003683811020025 Zobrazit plný text záznamu Plný text ve formátu PDF