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VARIANT AND INVARIANT PROPERTIES OF THE MITROCHONDRIAL FRACTION ISOLATED FROM RIPENING BANANA FRUIT
Author(s) -
HAARD NORMAN F.,
HULTIN H.O
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb01986.x
Subject(s) - ripening , climacteric , senescence , oxidative phosphorylation , respiration , stimulation , calcium , biochemistry , phosphorylation , chemistry , fraction (chemistry) , biology , food science , botany , microbiology and biotechnology , endocrinology , chromatography , organic chemistry , menopause
SUMMARY– The mitrochondrial characteristics of oxidation of Krebs cycle intermediates, respiratory control by ADP, succinate‐linked oxidative phosphorylation, and overall morphology, and the amount of protein in the fraction did not vary as the ripening of banana fruit progressed. However, stimulation of succinoxidase activity by calcium and succinate‐driven calcium accumulation underwent striking changes as terminal senescence ensued. The results are consistent with observations of the controlled nature of terminal senescence and to the possible involvement of ancillary work performances, such as active transport, with climacteric respiration.