Stimulation of Ethylene Production in Tomato Tissue by Propionic Acid | Zendy

Morris Lieberman | Zendy; A. T. Kunishi | Zendy

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Stimulation of Ethylene Production in Tomato Tissue by Propionic Acid

Author(s) -

Morris Lieberman,

A. T. Kunishi

Publication year - 1969

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.44.10.1446

Subject(s) - ethylene , lycopersicon , stimulation , endogeny , chemistry , biochemistry , methionine , food science , biology , botany , catalysis , amino acid , endocrinology

Propionic acid (10(-3)m) increases ethylene production by about 30 to 60% in tissue from green and half-ripe tomatoes (Lycopersicon esculentum Mill. var. Homestead) but does not increase ethylene production in tissue from ripe fruit. Stimulation is not due to the conversion of propionic acid to ethylene but appears to be secondary in nature and to operate on the endogenous ethylene-forming system. Thus conversion of methionine to ethylene in green and half-ripe tomato tissue is increased in the presence of propionic acid. Inhibitors which affect the normal endogenous ethylene-forming system similarly affect the propionic acid-stimulated system. Endogenous propionic acid may play a role in the regulation of ethylene production in tomato tissues.

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