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

The effect of physiologically active compounds on the production of ethylene and the activity of... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Biochemistry and Microbiology Springer Journals

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

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References (7)

Publisher
Springer Journals
Copyright
Copyright © 2011 by Pleiades Publishing, Ltd.
Subject
Life Sciences; Medical Microbiology ; Microbiology ; Biochemistry, general
ISSN
0003-6838
eISSN
1608-3024
DOI
10.1134/S0003683811020025
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

Applied Biochemistry and MicrobiologySpringer Journals

Published: Mar 9, 2011

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