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Regulation of ethanolic fermentation in bell pepper fruit under low oxygen stress.

Imahori, Y., Kota, M., Ueda, Y., Ishimaru, M. and Cachin, K.

Postharvest Biology and Technology. Volume 25, Number 2, 2002. Pages 159-167.

2002

บทคัดย่อ

Regulation of ethanolic fermentation in bell pepper fruit under low oxygen stress.

Bell pepper fruit were stored under a continuous flow of 0 and 1% O2 (balance N2) or air for 7 days at 20 deg C to study the regulation of ethanolic fermentation. The concentrations of ethanol and acetaldehyde were very low during storage at 1% O2 and air. At 0% O2, ethanol and to a lesser extent acetaldehyde, rapidly accumulated in the tissue. Pyruvate decarboxylase (PDC) activity greatly increased in fruit exposed to 1% O2, while activity in fruit exposed to 0% was only slightly higher than that of the control. Alcohol dehydrogenase (ADH) activity greatly increased in fruit exposed to 1% but at 0% O2 was at the same level as the control. The activity of ADH was about 10 times that of PDC during storage. Changes in ADH isozymes correlated well with changes in ADH activity. Concentration of NADH did not change during storage in air, but in fruit in 0 and 1% O2 showed a significant increase. Concentrations of pyruvate were very low and did not change during storage at 1% O2 and air. At 0% O2, pyruvate rapidly accumulated in the tissue. The Km of ADH in bell pepper fruit was 0.74 mM for acetaldehyde, and 0.33 mM for NADH. The Km of PDC in bell pepper fruit was 0.92 mM for pyruvate. Possible regulation of ethanolic fermentation is briefly considered.