Effects of high carbon dioxide exposure on ethylene biosynthesis in peach and tomato fruits

Yasutaka Kubo, Kazuhiro Sakota, Akitsugu Inaba, Reinosuke Nakamura

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Ethylene production, oxygen uptake, the activities of 1 aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase in vivo and the contents of ACC and 1-(malonyl-amino)cyclopropane-1-carboxylic acid (MACC) were determined in peach and tomato fruits held in carbon dioxide-enriched atmosphere. Ethylene production in peaches decreased to a trace level with 60% carbon dioxide and in tomatoes to 50% of the initial level. The ethylene production rates in both fruits reverted to the initial level when the fruits were transferred back to air. Oxygen uptake in both fruits was markedly inhibited during carbon dioxide exposure. In vivo activities of ACC oxidase and ACC synthase in both fruits were also inhibited during carbon dioxide exposure. ACC content in peaches held in carbon dioxide-enriched atmosphere decreased but it increased in tomatoes. The level of MACC in0 peaches was constant during carbon dioxide treatment, whereas that in tomatoes slightly increased. These results indicate that inhibition in ethylene production by carbon dioxide may be mediated mainly by reduced conversion of ACC to ethylene in tomatoes, whereas in peaches, the inhibition is attributed to both reduced conversion of S adenosylmethionine to ACC and ACC to ethylene.

Original languageEnglish
Pages (from-to)409-415
Number of pages7
JournalJournal of the Japanese Society for Horticultural Science
Volume65
Issue number2
Publication statusPublished - 1996

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1-aminocyclopropane-1-carboxylic acid
ethylene production
peaches
carbon dioxide
tomatoes
fruits
carboxylic acids
ethylene
uptake mechanisms
oxygen
1-aminocyclopropane-1-carboxylate synthase
S-adenosylmethionine
air

ASJC Scopus subject areas

  • Horticulture
  • Plant Science

Cite this

Effects of high carbon dioxide exposure on ethylene biosynthesis in peach and tomato fruits. / Kubo, Yasutaka; Sakota, Kazuhiro; Inaba, Akitsugu; Nakamura, Reinosuke.

In: Journal of the Japanese Society for Horticultural Science, Vol. 65, No. 2, 1996, p. 409-415.

Research output: Contribution to journalArticle

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abstract = "Ethylene production, oxygen uptake, the activities of 1 aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase in vivo and the contents of ACC and 1-(malonyl-amino)cyclopropane-1-carboxylic acid (MACC) were determined in peach and tomato fruits held in carbon dioxide-enriched atmosphere. Ethylene production in peaches decreased to a trace level with 60{\%} carbon dioxide and in tomatoes to 50{\%} of the initial level. The ethylene production rates in both fruits reverted to the initial level when the fruits were transferred back to air. Oxygen uptake in both fruits was markedly inhibited during carbon dioxide exposure. In vivo activities of ACC oxidase and ACC synthase in both fruits were also inhibited during carbon dioxide exposure. ACC content in peaches held in carbon dioxide-enriched atmosphere decreased but it increased in tomatoes. The level of MACC in0 peaches was constant during carbon dioxide treatment, whereas that in tomatoes slightly increased. These results indicate that inhibition in ethylene production by carbon dioxide may be mediated mainly by reduced conversion of ACC to ethylene in tomatoes, whereas in peaches, the inhibition is attributed to both reduced conversion of S adenosylmethionine to ACC and ACC to ethylene.",
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AB - Ethylene production, oxygen uptake, the activities of 1 aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase in vivo and the contents of ACC and 1-(malonyl-amino)cyclopropane-1-carboxylic acid (MACC) were determined in peach and tomato fruits held in carbon dioxide-enriched atmosphere. Ethylene production in peaches decreased to a trace level with 60% carbon dioxide and in tomatoes to 50% of the initial level. The ethylene production rates in both fruits reverted to the initial level when the fruits were transferred back to air. Oxygen uptake in both fruits was markedly inhibited during carbon dioxide exposure. In vivo activities of ACC oxidase and ACC synthase in both fruits were also inhibited during carbon dioxide exposure. ACC content in peaches held in carbon dioxide-enriched atmosphere decreased but it increased in tomatoes. The level of MACC in0 peaches was constant during carbon dioxide treatment, whereas that in tomatoes slightly increased. These results indicate that inhibition in ethylene production by carbon dioxide may be mediated mainly by reduced conversion of ACC to ethylene in tomatoes, whereas in peaches, the inhibition is attributed to both reduced conversion of S adenosylmethionine to ACC and ACC to ethylene.

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