บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

'Blanquilla' pear ACC oxidase. Effect of CO2 on in vivo activity

B. Vioque, J.M. Castellano

ISHS Acta Horticulturae 800:1069-1076 . 2008.

2008

บทคัดย่อ

'Blanquilla' pear ACC oxidase. Effect of CO2 on in vivo activity

High levels of carbon dioxide have been used to prolong the storage life of fruits and vegetables because they reduce ethylene biosynthesis and perception. The precise mode of CO2 action is still not fully understood. ACC oxidase, the last enzyme in the ethylene biosynthesis pathwway, has been pointed to as a possible action site. In this study, the effect of CO2 o­n in vivo ACC oxidase activity in ‘Blanquilla’ pear (Pyrus communis) was investigated. We report experiments where CO2 reduces, promotes or has no effect o­n in vivo ACC oxidase activity. The enzyme is differentially affected by CO2 depending o­n the applied gas concentration, ripening stage of the tissue and o­n the conditions in which the activity is assayed. This study also shows that pH plays a key role in the regulation of ACC oxidase activity by CO2.