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A 14 C study of carbon dioxide fixation in the apple. I.—the distribution of incorporated 14 C in the detached mcintosh apple
Author(s) -
Allentoff N.,
Phillips W. R.,
Johnston F. B.
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740050505
Subject(s) - malic acid , aspartic acid , alanine , chemistry , carbon dioxide , malic enzyme , amino acid , serine , carbon fixation , darkness , botany , glutamic acid , enzyme , biochemistry , biology , organic chemistry , citric acid , dehydrogenase
Mature, stored McIntosh apples exposed for 18 hours in darkness to 14 CO 2 were found to incorporate 14 C in the malic acid, and in the aspartic and glutamic acids, α‐alanine and serine of the nitrogenous fractions, indicating the operation of a system of the ‘malic enzyme’ type.