Bravdo B A, Palgi A, Lurie S
The Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot, Israel.
Plant Physiol. 1977 Aug;60(2):309-12. doi: 10.1104/pp.60.2.309.
Tomato fruit (Lycopersicum esculentum Mill) from green, pink, and red stages were assayed for changes in the activity of ribulose diphosphate carboxylase and oxygenase, phosphoenolpyruvate carboxylase, changes in the levels of glycolate and respiratory gas exchange. The ribulose diphosphate carboxylase activity decreased as the fruit ripened. By comparison, the ribulose diphosphate oxygenase activity increased during the transition from the green to the pink stage, and declined afterward. The changes in the endogenous glycolate levels and the respiratory gas exchange, as observed at different stages of ripening, resembled the changes in the ribulose diphosphate oxygenase activity. The utilization of glycolate in further metabolic activity may result in the formation of peroxidases required for the onset of ripening.
对处于绿色、粉色和红色阶段的番茄果实(番茄)进行了测定,以研究核酮糖二磷酸羧化酶和加氧酶、磷酸烯醇式丙酮酸羧化酶的活性变化,以及乙醇酸水平和呼吸气体交换的变化。随着果实成熟,核酮糖二磷酸羧化酶的活性降低。相比之下,核酮糖二磷酸加氧酶的活性在从绿色阶段过渡到粉色阶段时增加,随后下降。在不同成熟阶段观察到的内源性乙醇酸水平和呼吸气体交换的变化,与核酮糖二磷酸加氧酶活性的变化相似。乙醇酸在进一步代谢活动中的利用可能导致成熟开始所需的过氧化物酶的形成。