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A 14 C study of carbon dioxide fixation in the apple. II. —rates of carbon dioxide fixation 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.2740050506
Subject(s) - carbon dioxide , carbon fixation , fixation (population genetics) , malic acid , chemistry , carbon dioxide in earth's atmosphere , controlled atmosphere , food science , botany , zoology , biology , biochemistry , organic chemistry , citric acid , gene
The McIntosh apple in storage was found to produce malic acid by fixation of carbon dioxide at a rate of about half of the net daily acid loss. The contribution of this reaction to the production of amino‐acids and protein was also quantitatively significant. The fixation activity rose to a high level at the time of harvest and continued to be high throughout the storage period. The rate of uptake of carbon dioxide increased with rising concentration of carbon dioxide in the external atmosphere.