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Free-Radical Chain Reaction and Polymerization of Alkenes02:35

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Light-driven Enzymatic Decarboxylation
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Published on: May 22, 2016

Promotion by Ethylene of the Capability to Convert 1-Aminocyclopropane-1-carboxylic Acid to Ethylene in

Y Liu1, N E Hoffman, S F Yang

  • 1Department of Vegetable Crops, University of California, Davis, California 95616.

Plant Physiology
|February 1, 1985
PubMed
Summary

Ethylene treatment enhances the fruit

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Area of Science:

  • Plant Physiology
  • Biochemistry

Background:

  • Preclimacteric tomato and cantaloupe fruits exhibit low ethylene production.
  • These unripe fruits have a limited capacity to convert 1-aminocyclopropane-1-carboxylic acid (ACC) to ethylene.

Purpose of the Study:

  • To investigate the effect of exogenous ethylene on ethylene biosynthesis in unripe fruits.
  • To determine the role of ethylene in regulating the enzymes involved in its own production.

Main Methods:

  • Fruits were treated with varying concentrations and durations of ethylene.
  • Ethylene production and ACC conversion capacity were measured.
  • The effect of norbornadiene, an ethylene action inhibitor, was assessed.

Main Results:

  • Ethylene treatment significantly increased the capacity of fruit tissues to convert ACC to ethylene.
  • This enhanced capability persisted even after ethylene removal.
  • Norbornadiene blocked the ethylene-induced increase in ethylene-forming capability.

Conclusions:

  • Exogenous ethylene induces the development of ethylene-forming capability in unripe tomato and cantaloupe.
  • This ethylene-induced response involves an increase in ethylene-forming enzyme activity preceding ACC synthase.
  • Ethylene's role in fruit ripening is mediated by its ability to upregulate its own biosynthesis pathway.