Involvement of Peroxidase and Indole-3-acetic Acid Oxidase Isozymes from Pear, Tomato, and Blueberry Fruit in Ripening | Zendy

Chaim Frenkel | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Involvement of Peroxidase and Indole-3-acetic Acid Oxidase Isozymes from Pear, Tomato, and Blueberry Fruit in Ripening

Author(s) -

Chaim Frenkel

Publication year - 1972

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.49.5.757

Subject(s) - ripening , pear , peroxidase , ethylene , climacteric , isozyme , horticulture , pyrus communis , chemistry , biology , oxidase test , botany , biochemistry , enzyme , genetics , menopause , catalysis

Protein extracts were obtained from climacteric fruits (pear, tomato) and nonclimacteric fruits (blueberry) during various stages of ripening. The use of a gel electrophoresis technique revealed a consistent reinforcement in indoleacetic acid oxidase but not in peroxidase isozymes during ripening. The significance of the results is discussed in relation to the resistance of fruits to ripening and ethylene action.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research