Some Chemical Changes Incident to Ripening and Storage in the Grimes Apple

DEHYDROGENASES OF EBERTHELLA TYPHOSA 423 2. Ultraviolet irradiation of the cells suppressed the dehydrogenating activity. Dehydrogenases for acids were more affected than those for alcohols and sugars. 3. Hypertonic NaCl solutions inhibited the dehydrogenating mechanisms for almost all donators, hypotonic ones slightly accelerated them. Only formic dehydrogenase was nearly insensitive to osmotic changes. 4. Repeated freezing and thawing inhibited the activity of almost all dehydrogenases tested, but formic dehydrogenase remained uninfluenced by as many as ten freezings. The diminution of the dehydrogenating velocity was not due to the dilution of a coenzyme. 5. Cell-free extracts, prepared by centrifugation of autolyzed bacteria, contained lactic acid dehydrogenase. 6. It is concluded that most dehydrogenating systems are in some way linked to the cell structure. Only formic andlactic dehydrogenasesarein some degree independent of the intactness of cell structure.

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Studies in Deciduous Fruit

Donen

Thomas²

1934

Transactions of the Royal Society of South Africa

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Some Chemical Changes Incident to Ripening and Storage in the Grimes Apple

Cited by 5 publications

References 5 publications

Some Aspects of the Biochemistry of Apple and Pear Fruits

Some Aspects of the Biochemistry of Apple and Pear Fruits

The determination of starch in apple tissue

Studies in Deciduous Fruit

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