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AEROBIC-ANAEROBIC RESPIRATORY TRANSITION IN PEAR FRUIT AND CULTURED PEAR FRUIT CELLS.

Author(s) : BOERSIG M. R., KADER A. A., ROMANI R. J.

Type of article: Article

Summary

THE EXTINCTION POINT, DEFINED AS THE LOWEST O2 CONCENTRATION AT WHICH ALCOHOL PRODUCTION CEASES, WAS A USEFUL CONCEPT IN EARLY INTERPRETATIONS OF THE PASTEUR EFFECT IN FRUIT. HOWEVER, ETHANOL IS NOW KNOWN TO BE A NORMAL CONSTITUENT OF MANY FRUITS UNDER AEROBIC CONDITIONS. THEREFORE, THE AUTHORS PROPOSE AN ALTERNATIVE CONCEPT, THE ANAEROBIC COMPENSATION POINT (ACP), DEFINED AS THE O2 CONCENTRATION AT WHICH CO2 EVOLUTION IS MINIMUM. AFTER 2 TO 4 HOURS UNDER VARIOUS O2 CONCENTRATIONS, THE ACPS OF MATURE-GREEN PEARS (PYRUS COMMUNIS L) AND PEAR CELL CULTURES ARE 1.6 TO 1.7 AND 1.1 TO 1.3% O2, RESPECTIVELY. ANALOGIES BETWEEN THE RESPONSES OF INTACT FRUIT AND SUSPENSION-CULTURED CELLS TO LIMITING O2 ARE ILLUSTRATED AND USE OF THE LATTER IN ASSESSING THE RESPONSE OF PEAR CELLS TO CHANGING COEFFICIENTS OF DIFFUSION IS DISCUSSED.

Details

  • Original title: AEROBIC-ANAEROBIC RESPIRATORY TRANSITION IN PEAR FRUIT AND CULTURED PEAR FRUIT CELLS.
  • Record ID : 1989-1382
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 113 - n. 6
  • Publication date: 1988/11
  • Document available for consultation in the library of the IIR headquarters only.

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