Factors Influencing the Development of Cyanide-resistant Respiration in Potato Tissue | Zendy

Harry W. Janes | Zendy; Anna Maria Rychter | Zendy; Chaim Frenkel | Zendy

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Factors Influencing the Development of Cyanide-resistant Respiration in Potato Tissue

Author(s) -

Harry W. Janes,

Anna Maria Rychter,

Chaim Frenkel

Publication year - 1979

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.63.5.837

Subject(s) - acetaldehyde , cyanide , respiration , acetic acid , chemistry , ethylene , ethanol , hydrogen cyanide , biochemistry , food science , botany , biology , organic chemistry , catalysis

Ethylene, cyanide gas, and volatalized ethanol, acetaldehyde, and acetic acid were applied in a continuous flow to whole potato tubers. Freshly cut slices were obtained periodically during the treatment, and showed a progressive development of a cyanide-resistant respiration. The application of the employed volatiles in 100% O(2) accelerated the onset and the magnitude of the cyanide-resistant respiration.These results show that, similar to ethylene and cyanide, the application of ethanol, acetaldehyde, or acetic acid can also lead to the development of cyanide-resistant respiration in whole potato tubers, and that this type of respiration is retained in freshly cut slices.

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