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Related Experiment Video

Updated: Jun 25, 2026

Transient Expression in Nicotiana Benthamiana Leaves for Triterpene Production at a Preparative Scale
08:56

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Regulation of Ethylene Biosynthesis in Avocado Fruit during Ripening.

Y Sitrit1, J Riov, A Blumenfeld

  • 1Department of Fruit Trees (Subtropical and Deciduous), Agricultural Research Organization, The Volcani Centre, Bet Dagan 50250, Israel.

Plant Physiology
|May 1, 1986
PubMed
Summary
This summary is machine-generated.

Avocado fruit ripening is limited by the enzyme ACC synthase before the climacteric stage. Ethylene production and ripening are initiated by the synthesis of ACC synthase during ripening.

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Area of Science:

  • Plant Physiology
  • Biochemistry
  • Fruit Ripening

Background:

  • Avocado fruits exhibit minimal ethylene production pre-climacterically.
  • Ethylene biosynthesis is tightly regulated during fruit development and ripening.

Purpose of the Study:

  • To investigate the regulatory mechanisms of ethylene production in preclimacteric and climacteric avocado fruits.
  • To identify the key enzymes and intermediates controlling ethylene biosynthesis during ripening.

Main Methods:

  • Measurement of ethylene production, ACC synthase activity, ACC levels, and MACC levels.
  • Inhibition studies using cycloheximide and cordycepin.
  • Application of ACC and exogenous ethylene to fruits.

Main Results:

  • ACC synthase activity and ACC levels are low pre-climacterically but increase significantly during ripening.
  • Ethylene forming enzyme (EFE) activity increases during the climacteric rise.
  • ACC application promotes ethylene production and ripening; exogenous ethylene enhances EFE activity.

Conclusions:

  • The conversion of S-adenosylmethionine to ACC, mediated by ACC synthase, is the primary limiting factor for ethylene production in preclimacteric avocados.
  • ACC synthase synthesis during ripening initiates ethylene production, which then upregulates ACC synthase and EFE activities, driving fruit ripening.