ETHYLENE FORMATION FROM ALPHA-KETO-GAMMA-METHYLTHIOBUTYRATE BY TOMATO FRUIT EXTRACTS

被引：26

作者：

KU, HS

YANG, SF

PRATT, HK

机构：

[1] Department of Vegetable Crops, University of California, Davis

来源：

PHYTOCHEMISTRY | 1969年 / 8卷 / 03期

基金：

美国国家科学基金会;

关键词：

D O I：

10.1016/S0031-9422(00)85401-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Cell-free extracts prepared from tomato fruits (Lycopersicon esculentum Mill.) were not capable of catalyzing ethylene production from α-keto-γ-methylthiobutyrate, in the presence of Mn2+, sulfite, and phenol, until an endogenous heat-stable and dializable inhibitor was removed. After its removal, the enzyme-catalyzed formation of ethylene was readily demonstrated. Many of the properties of this tomato enzyme system relevant to ethylene production were found to be similar to those of the horse-radish peroxidase system. © 1969.

引用

页码：567 / +

共 20 条

[1] CONVERSION OF METHIONINE TO ETHYLENE IN VEGETATIVE TISSUE AND FRUITS [J].