A. Amoros et al., EFE ACTIVITY IN PROTOPLASTS .2. SOME CHARACTERISTICS OF EFE ACTIVITY IN PROTOPLASTS OF KIWI AND PEPPER FRUITS, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 307-318
EFE activity in protoplasts obtained from kiwi and pepper was studied.
In the kiwi, EFE activity in protoplasts presented a sharply defined
peak, coinciding in time with the climacteric increase in ethylene pro
duction. In the protoplasts obtained from pepper, EFE activity decreas
ed during maturation and was lower than in kiwi protoplasts. EFE activ
ity in kiwi protoplasts had an elevated affinity for its substrate, wi
th an apparent Km value of 110 muM. Moreover, the EFE activity in this
system in vitro was inhibited by the agents which destroyed the integ
rity of the membrane, scavengers of free radicals, alpha-aminoisobutir
ic acid (AIB), Cl2Co, etc. All these characteristics indicated that so
me properties of the EFE in the in vitro system studied were similar t
o the authentic EFE operating in vivo.