ShareSTABILIZATION OF PECTINMETHYLESTERASE OF TOMATO FRUIT CAUSED BY ETHYLENE AT DIFFERENT TEMPERATURES.
Author(s) : MEDINA P. V. L., DOSTAL H. C., MEDINA R. M. T.
Type of article: Article
Summary
THE EFFECTS OF ETHYLENE CONCENTRATION ON PECTINMETHYLESTERASE (PME) WERE STUDIED. DATA PRESENTED SHOWED THAT A CONCENTRATION OF 100 MICROL/L ETHYLENE IN THE ATMOSPHERE ABOVE THE ENZYME HAD A STABILIZING EFFECT ON PME AT 279 K (6 DEG C) WHILE IT APPARENTLY SUPPRESSED PME ACTIVITY AT 298 K (25 DEG C). THE EFFECTS OF BOTH TEMPERATURE AND ETHYLENE ON PME ACTIVITY WERE REVERSIBLE PHENOMENA.
Details
- Original title: STABILIZATION OF PECTINMETHYLESTERASE OF TOMATO FRUIT CAUSED BY ETHYLENE AT DIFFERENT TEMPERATURES.
- Record ID : 1983-0144
- Languages: English
- Source: Rev. Ceres - vol. 28 - n. 159
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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