Free Methionine Levels in rin and Normal Isogenic Tomato Fruits Ripened in the Field or in Storage 1
AUTOR(ES)
Gonzalez, Alfredo
RESUMO
Free methionine levels in rin and normal tomato fruits were determined microbiologically. Similar levels (1750 μg/100 g fresh weight) for mature green fruits of both rin and a normal isogenic line suggest that the lack of ripening of rin fruits is not due to low methionine levels. Methionine levels of mature green rin and normal fruits were 1750 μg/ 100 g fresh weight. Normal fruits ripened either on or off the vine were 2860 and 2500 μg/100 g fresh weight, respectively. The rin fruits which were left on the plant or held in air at 20 C until soft and yellow were significantly lower in methionine than C2H4-treated rin fruits or any normal fruits. Harvested rin and normal fruits held at 20 C in continuously applied ethylene (10 μl/l) had higher methionine levels than comparable air controls; levels in treated rin fruits were significantly higher than those in normal fruits.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=542275Documentos Relacionados
- Polygalacturonase and Cellulase Enzymes in the Normal Rutgers and Mutant rin Tomato Fruits and Their Relationship to the Respiratory Climacteric 1
- Polygalacturonase Gene Expression in Rutgers, rin, nor, and Nr Tomato Fruits 1
- Water Permeability during Tomato Fruit Development in Normal and rin Nonripening Mutant 1
- Subcellular Distributions of Isoenzymes in Fruits of a Normal Cultivar of Tomato and of the rin Mutant at Two Stages of Development
- STUDIES IN METHIONINE METABOLISM. II. FASTING PLASMA METHIONINE LEVELS IN NORMAL AND HEPATOPATHIC INDIVIDUALS IN RESPONSE TO DAILY METHIONINE INGESTION 1