Share

EFFECTS OF CHILLING AND TEMPERATURE PRECONDITIONING ON THE ACTIVITY OF POLYAMINE BIOSYNTHETIC ENZYMES IN ZUCCHINI SQUASH.

Author(s) : KRAMER G. F., WANG C. Y.

Type of article: Article

Summary

POLYAMINE BIOSYNTHESIS DURING STORAGE AT 275.5 K (2.5 DEG C) IN CUCURBITA PEPO (AMBASSADOR FRUITS) WAS MEASURED BY DETERMINING THE ACTIVITIES OF S-ADENOSYLMETHIONINE DECARBOXYLASE (SAMDC), ARGININE DECARBOXYLASE AND ORNITHINE DECARBOXYLASE. STRESS-INDUCED INCREASES IN PUTRESCINE LEVELS WERE CORRELATED WITH INCREASED ORNITHINE DECARBOXYLASE ACTIVITY. TEMPERATURE PRECONDITIONING AT 283 K (10 DEG C) ADAPTED THE FRUITS TO SUBSEQUENT CHILLING STRESS. THE CONCOMITTANT INCREASE IN THESE 2 POLYAMINES WAS CORRELATED WITH INCREASED SAMDC ACTIVITY. IT IS CONCLUDED THAT THE MECHANISM BY WHICH TEMPERATURE PRECONDITIONING INHIBITS CHILLING INJURY INVOLVES THE INDUCTION OF POLYAMINE BIOSYNTHESIS. (POSTHARVEST NEWS INF., GB., 2, N 1, 1991/02, 152.

Details

  • Original title: EFFECTS OF CHILLING AND TEMPERATURE PRECONDITIONING ON THE ACTIVITY OF POLYAMINE BIOSYNTHETIC ENZYMES IN ZUCCHINI SQUASH.
  • Record ID : 1991-2637
  • Languages: English
  • Source: J. Plant Physiol. - vol. 136 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing