[Change in the level of 1-aminochloropropane-1-carbonic acid. Activity of a protein inhibitor of polygalacturonase, intensity of formation of oligouronides in apples during ripening and treatment with haloethane derivatives and aminoethoxyvinylglycine].

We studied changes in the intensity of ethylene release and accumulation of 1-aminocyclopropane-1-carboxylic acid during ripening of two apple varieties characterized by various physiological states and treated with halothane derivatives and L-alpha-(2-aminoethoxyvinyl)-glycine. We observed changes in activity of the protein polygalacturonase inhibitor in the fruit tissue and accumulation of oligouronides. The data suggest that pretreatment with the inhibitor of 1-aminocyclopropane-1-carboxylic acid synthase affects ethylene release, accumulation of 1-aminocyclopropane-1-carboxylic acid, activity of the protein polygalacturonase inhibitor, and potential intensity of oligouronide formation in apple fruits and tissues.