A causal role for ethene in raspberry fruit ripening

被引：4

作者：

Iannetta, P ^{[1
]}

Van den Berg, J ^{[1
]}

Wheatley, R ^{[1
]}

McMillan, G ^{[1
]}

McNicol, R ^{[1
]}

Davies, H ^{[1
]}

机构：

[1] Scottish Crop Res Inst, Dundee DD2 5DA, Scotland

来源：

PROCEEDINGS OF THE SEVENTH INTERNATIONAL ROBUS-RIBES SYMPOSIUM | 1999年 / 505期

关键词：

Rubus idaeus; softening; polygalacturonase; cellulase; pectin methylesterase; beta-galactosidase;

D O I：

10.17660/ActaHortic.1999.505.54

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Different stages of raspberry fruit development were used to quantify fruit firmness, rate of ethene evolution and ripening rate. Firmness differences correlated with levels of ethene evolution and receptacle weight. Fruit respiration declined as ripening progressed. The activities of four cell-wall modifying enzymes: polygalacturonase (PG); pectin methylesterase (PME); Cx-cellulase (Cx); and beta-galactosidase (beta-gal.) increased during ripening and major isoforms were identified for each of the enzymes assayed. Application of exogenous ethene to green fruits enhanced ripening rate.

引用

页码：393 / 399

页数：7

共 11 条

[1] STUDY OF ETHYLENE IN APPLE, RED RASPBERRY, AND CHERRY [J].