EFE ACTIVITY IN PROTOPLASTS .2. SOME CHARACTERISTICS OF EFE ACTIVITY IN PROTOPLASTS OF KIWI AND PEPPER FRUITS

Authors
AMOROS A SERRANO M RIQUELME F ROMOJARO F
Citation
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
Citations number
NO
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Revista espanola de ciencia y tecnologia de alimentos → ACNP
ISSN journal
1131799X
Volume
33
Issue
3
Year of publication
1993
Pages
307 - 318
Database
ISI
SICI code
1131-799X(1993)33:3<307:EAIP.S>2.0.ZU;2-7
Abstract
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.