Auxin Induced Product Inhibition of Pectin Transeliminase as Shown by Ozonolysis

Stem and fruit tissues of ‘Valencia’ and navel oranges were treated with ethylene via the decomposition of applied (2-chloroethyl)phosphonic acid (ethephon). Ethephon applications were sufficient to cause uniform loosening of the fruit from the tree. The tissues then were extracted and the extracts assayed by a citrus albedo tissue maceration test for enzyme activity. Maceration activity increased with time after ethylene treatment.

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“…We used albedo cylinders, 5 mm long, cut with a No. 3 from the thick rind of pummelo {Citrus grandis L. Osb.).…”

Section: Methodsmentioning

confidence: 99%

Ethylene and the Appearance of an Albedo Macerating Factor in Citrus1

Rogers

Hurley

1971

J. Amer. Soc. Hort. Sci.

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“…The addition of CaCL to reaction mixtures buffered with citrate or phosphate inhibited the reaction. Product inhibition was markedly increased by addition of plant auxins (168). Bull (169) suggested that the auxin effects were artifacts in spectrophometrically dense reaction mixtures.…”

Section: Pectin Lyasementioning

confidence: 98%

Pectic Enzymes

Macmillan

SHEIMAN

1974

Advances in Chemistry

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Pectic substances, largely polygalacturonic acid or its methyl ester, are found in the primary cell walls of plants and in the middle lamella. Enzymes from plants, fungi, and bacteria degrade pectic substances and cause plant tissue maceration by esterase action on the methyl ester groups or by glycosidase or lyase action on the polygalacturonate chain. Numer ous enzymes are distinguished from one another by mecha nism (hydrolysis or trans elimination), specificity (pectin, polygalacturonate, oligogalacturonates, Δ4:5 unsaturated oligogalacturonates), action pattern (endo or exo), and stimu lation by cations. Pectic enzymes are used commercially in producing fruit juices and wines. Fundamental proper ties of the enzymes are discussed with reference to their applications in food processes. This review is primarily concerned with fundamental properties of the A pectic enzymes with some reference to their role in nature and to their applications in food processing. Because of the vast amount of literature in this field the reader is directed to other articles and books on the chemistry of pectic substances and the enzymes which degrade them Pectic substances are found in the tissues of higher plants where they have an important structural role. They are deposited in the primary cell wall during the early stages of growth and in the middle lamella where they act as "intercellular cement." The enzymatic breakdown of pectic substances in the middle lamella leads to plant tissue maceration. There fore the enzymes that degrade pectin are involved in natural processes such as the ripening of fruit (22, 23), abscission of leaves and plant organs (24), invasion of tissues by plant pathogens (6), and in the spoil age of fruits and vegetables ( 25, 26, 27 ). They are essential in the rapid decay of dead plant material and undoubtedly assist in recycling carbon (1-21).

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Biochemical and metabolic changes in plants induced by chlorophenoxy herbicides

Penner

Ashton

1966

Residue Reviews / Rückstands-Berichte

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Auxin Induced Product Inhibition of Pectin Transeliminase as Shown by Ozonolysis

Cited by 20 publications

References 9 publications

Ethylene and the Appearance of an Albedo Macerating Factor in Citrus1

Ethylene and the Appearance of an Albedo Macerating Factor in Citrus1

Pectic Enzymes

Biochemical and metabolic changes in plants induced by chlorophenoxy herbicides

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