Aminoethoxyvinylglycine (AVG) reduces ethylene and protein biosynthesis in excised discs of mature-green tomato pericarp tissue
نویسنده
چکیده
Application of an aqueous solution of aminoethoxyvinylglycine (AVG) ([S]-trans-2-amino-4-(2-aminoethoxy)-3-butenoic acid hydrochloride) to the locular surface of excised 1 cm diameter × 4 mm thick pericarp discs of pre-climacteric, maturegreen tomato (Lycopersicon esculentum Mill., cv. Castlemart) fruit significantly reduced both ethylene and protein biosynthesis in a log-linear fashion. Exposure to 1.0 L L−1 1-MCP (SmartFreshTM) increased ethylene production by about 30% at each AVG concentration. Incorporation of H3-leucine into protein in tomato pericarp discs was reduced 65%, 76%, and 93% by the application of 20 L of 0.1, 3.0, and 10 mM AVG, respectively. In comparison, ethylene production was reduced 57%, 73%, and 89% by 20 L 0.1, 3.0, and 10 mM AVG, respectively. Application of similar AVG concentrations had no significant effect on C i w f ©
منابع مشابه
Induction and regulation of ethylene biosynthesis and ripening by pectic oligomers in tomato pericarp discs.
The effect of pectic oligomers and 1-aminocyclopropane carboxylic acid on ethylene biosynthesis and color change was studied in ripening tomato pericarp discs excised from mature-green tomato fruit (Lycopersicon esculentum Mill.). Pectic oligomers induced at least four distinct responses when added to pericarp discs: (a) a short-term, transient increase in ethylene biosynthesis; (b) a long-term...
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