The effect of methyl jasmonate on ethylene production, ACC oxidase Activity and Carbon dioxide evolution in the yellowish-tangerine tomato fruits [Lycopersicon esculentum Mill.]

• Autorzy: Czapski J , Miszczak A , Saniewski M

Warianty tytułu

PL

Wplyw estru metylowego kwasu jasmonowego na produkcje etylenu, aktywnosc oksydazy ACC i wydzielanie dwutlenku wegla w owocach zolto-pomaranczowej odmiany pomidorow

• Języki publikacji: EN

Abstrakty

EN

The yellowish-tangerine tomato (cv. Bursztyn) in the green, light yellow and yellow stages of ripening were treated with 0.1% and 1.0% of methyl jasmonate (JA-Me) in lanolin paste and kept for several days and then they were evaluated for production of ethylene, ACC oxidase activity and C02 evolution. Production of endogenous ethylene in mature green fruits was low and increased during ripening. JA-Me stimulated ethylene production and ACC oxidase activity in all investigated stages of fruit ripening. Slices excised from mature green fruits produced highest amount of carbon dioxide as compared to more advanced stages of ripening. JA-Me in 0.1% and 1.0% concentrations increased significantly C02 evolution in green fruits, while in light yellow and yellow fruits only higher concentration of JA-Me stimulated carbon dioxide production. Wpływ estru metylowego kwasu jasmonowego na produkcję etylenu, aktywność oksydazy ACC i wydzielanie dwutlenku węgla w owocach żółto-pomarańczowej odmiany pomidorów

PL

Produkcja endogennego etylenu w wyrośniętych zielonych pomidorach odmiany żółto-pomarańczowej Bursztyn byla niska i wzrastała w miarę ich dojrzewania. Ester metylowy kwasu jasmonowego (JA-Me) zwiększał zarówno produkcję etylenu jak i aktywność oksydazy ACC we wszystkich stadiach dojrzałości owoców. Wycinki z owoców zielonych wydzielały istotnie więcej dwutlenku węgla niż wycinki pobrane z owoców bardziej dojrzałych. JA-Me w stężeniach 0.1% i 1.0% zwiększał wydzielanie C02 w wycinkach owoców zielonych, natomiast w owocach bardziej dojrzałych tylko stężenie 1.0% JA-Me powodowało nieznaczny wzrost produkcji dwutlenku węgla.

Słowa kluczowe

EN

tomato; carbon dioxide; respiration; enzyme activity; jasmonic acid methyl ester; ACC oxidase; fruit; ethylene; vegetable

PL

pomidory; dwutlenek wegla; oddychanie; aktywnosc enzymatyczna; ester metylowy kwasu jasmonowego; odmiany zolto-pomaranczowe; oksydaza ACC; owoce; etylen; warzywa

• Wydawca: -
• Czasopismo: Acta Agrobotanica
• Rocznik: 1996
• Tom: 49
• Numer: 1-2
• Opis fizyczny: s.67-72,rys.,bibliogr.

Twórcy

autor

Czapski J

• Reserch Institute of Vegetable Crops, Konstytucji 3 Maja 1/3, 96-100 Skierniewice

autor

Miszczak A

• Research Institute of Pomology and Floriculture, Pomologiczna 18, 96-100 Skierniewice

autor

Saniewski M

• Research Institute of Pomology and Floriculture, Pomologiczna 18, 96-100 Skierniewice

Bibliografia

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