The Influence of Temperature on Malic Acid Metabolism in Grape Berries | Zendy

Alan N. Lakso | Zendy; W. M. Kliewer | Zendy

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The Influence of Temperature on Malic Acid Metabolism in Grape Berries

Author(s) -

Alan N. Lakso,

W. M. Kliewer

Publication year - 1975

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.56.3.370

Subject(s) - malic acid , malic enzyme , phosphoenolpyruvate carboxylase , enzyme , pyruvate carboxylase , chemistry , malate dehydrogenase , biochemistry , enzyme assay , dehydrogenase , citric acid

Phosphoenolpyruvate (PEP) carboxylase activity in immature ;Carignane' grape berries (Vitis vinifera L.) had a temperature optimum of about 38 C, whereas malic enzyme activity rose with increasing temperature between 10 and 46 C. In vitro temperature inactivation rates for the PEP carboxylase were markedly greater than for the malic enzyme activity. From the simultaneous action of malic acid-producing enzymes (PEP carboxylase and malic dehydrogenase) and malic acid-degradating enzyme (malic enzyme) systems at different temperatures, the greatest tendency for malic acid accumulation in immature grape berries was at 20 to 25 C. Time-course measurements of enzymic activity from heated, intact berries revealed greater in vivo temperature stability for the malic enzyme activity than for the PEP carboxylase activity.

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