Effects of ethylene biosynthesis in tomato fruit as a function of maturity
1995
Njoroge, C.K. | Kerbel, E.L. (Egerton University, Njoro (Kenya). Dept. of Dairy and Food Technology)
Ethylene production rates of fresh market tomatoes (cv Caruso) were studied by applying aqueous calcium chloride solutions at 0.75% (w/v) and 1.5% (w/v) concentrations via vacuum infiltration. In all cases, calcium treatment at both concentrations inhibited ethyleue production. Activities ACC (1-aminocyclopropane-1-carboxylic acid) synthase and EFE (ethylene-forming enzyme) MACC (-1-(malonylamino)-cyclopropane-1-carboxylic) acid concentrations of Caruso tomatoes were determined at mature green, pink and red stages of maturity with and without 1.5% (w/v) CaCl2 infiltration. ACC synthase activity was not affected by calcium treatment at all the three stages of maturity, while EFE activity was lower in calcium-treated tomatoes at the three stages
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