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Phenylalanine ammonia-lyase as related to ethylene in the development of chilling symptoms during cold storage of citrus fruits.

Author(s) : LAFUENTE M. T., ZACARIAS L., MARTÍNEZ-TÉLLEZ M. A., et al.

Type of article: Article

Summary

Low-temperature non-freezing storage induces pitting and necrosis in the flavedo tissue of chilling susceptible citrus fruits. In the study, the role of ethylene and phenylalanine ammonia-lyase (PAL) in the cold-induced citrus peel damage has been investigated. The results of tests indicate that the induction of PAL and ethylene during fruit cold storage, but not before, plays a role in reducing the development of chilling symptoms. The cold-induced PAL activity was reduced by inhibitors of ethylene production, but inhibitors of ethylene action exerted little effect on the activation of this enzyme. Therefore, the activation of PAL may be dependent on ethylene but also an independent cold signal apparently related to the cold-induced peel damage.

Details

  • Original title: Phenylalanine ammonia-lyase as related to ethylene in the development of chilling symptoms during cold storage of citrus fruits.
  • Record ID : 2003-1887
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 49 - n. 12
  • Publication date: 2001

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