梨、番茄和蓝莓果实中过氧化物酶和吲哚乙酸氧化酶同工酶与成熟的关系。
Involvement of Peroxidase and Indole-3-acetic Acid Oxidase Isozymes from Pear, Tomato, and Blueberry Fruit in Ripening.
机构信息
Department of Horticulture and Forestry, Rutgers University, New Brunswick, New Jersey 08903.
出版信息
Plant Physiol. 1972 May;49(5):757-63. doi: 10.1104/pp.49.5.757.
Abstract
Protein extracts were obtained from climacteric fruits (pear, tomato) and nonclimacteric fruits (blueberry) during various stages of ripening. The use of a gel electrophoresis technique revealed a consistent reinforcement in indoleacetic acid oxidase but not in peroxidase isozymes during ripening. The significance of the results is discussed in relation to the resistance of fruits to ripening and ethylene action.
摘要
在不同成熟阶段，从呼吸跃变型果实（梨、番茄）和非呼吸跃变型果实（蓝莓）中提取蛋白质提取物。凝胶电泳技术显示，在成熟过程中吲哚乙酸氧化酶不断增强，但过氧化物酶同工酶没有变化。讨论了这些结果与果实对成熟和乙烯作用的抗性的关系。
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