English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

The influence of g-aminolevulinic acid (ALA), methionine, 1aminocyclopropane-l-carboxylic acid (ACC), glutamine, glutamate, and a-ketoglutarate on ethylene (CgĤ ) and ACC production in 'Heinz 1350' tomato pericarp discs was determined. ALA increased CgHy to 232% and ACC to 410 of the control production rates, whereas methionine increased CgHy to 152% and ACC to 167% of the production rates of the control. ACC enhanced Ĉ Hy production to 2U2% of the control, while glutamine, glutamate, and a-ketoglutarate were not different from the control or from each other. The CgHy production rate varied with the ALA concentration and the stage of fruit development. As the ALA concentration increased from zero to 40 mM, the CgHy production rate increased. Both treated and untreated pericarp discs from fruits at the pink stage of development yielded the largest CgHy production rate. Application of (2,3- H)ALA to pericarp discs caused the accumulation of radioactivity in both ACC and Ĉ Ĥ but not in methionine. These data suggest that, during ripening of tomato fruits, CgHy is formed from ALA via ACC.

Biosynthesis of 1-aminocyclopropane-1-carboxylic acid and ethylene from [delta]-aminolevulinic acid in ripening tomato fruits