无叶绿素柑橘类质体中叶绿素酶的活性。

Chlorophyllase activity in chlorophyll-free citrus chromoplasts.

机构信息

Department of Horticulture, Faculty of Agriculture, The Hebrew University of Jerusalem, 76100, Rehovot, Israel.

出版信息

Plant Cell Rep. 1983 Jun;2(3):117-8. doi: 10.1007/BF00269332.

Abstract

Chromoplast fractions from mature, chlorophyll-less 'Valencia' orange (Citrus sinensis L. Osbeck) flavedo (= the outer coloured layer of citrus peel) showed considerable chlorophyllase activity. Acetone powders prepared from chromoplast fractions had 2.5× higher specific activity than those prepared from whole flavedo. Exposure of mature, chlorophyll-less fruit to ethylene caused a 2.5 to 4.0 fold increase in chlorophyllase activity. Juice chromoplasts showed negligible chlorophyllase activity. The results suggest that chlorophyllase activity as well as its induction by ethylene are not dependent upon the presence of chlorophyll in the tissue.

摘要

成熟、不含叶绿素的“瓦伦西亚”甜橙（Citrus sinensis L. Osbeck）的质体部分显示出相当高的叶绿素酶活性。与整个果皮相比，从质体部分制备的丙酮粉具有高 2.5 倍的比活性。将成熟、不含叶绿素的果实暴露于乙烯中会使叶绿素酶活性增加 2.5 至 4.0 倍。果汁质体几乎没有叶绿素酶活性。结果表明，叶绿素酶活性及其对乙烯的诱导与组织中叶绿素的存在无关。