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EFFECT OF CALCIUM ON ACTIVITY OF MITOCHONDRIA AND PECTIC ENZYMES ISOLATED FROM TOMATO FRUITS
Author(s) -
WILLS R. B. H.,
RIGNEY C. J.
Publication year - 1980
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1980.tb00639.x
Subject(s) - pectinesterase , pectinase , calcium , ripening , enzyme , chemistry , mitochondrion , biochemistry , enzyme assay , food science , pectin , organic chemistry
The activity of mitochondria and the pectic enzymes, pectinesterase (PE) and polygalacturonase (PG), isolated from tomato fruit was inhibited by the addition of high concentrations of calcium ions. These effects could explain the complete inhibition of ripening of whole tomato fruit obtained when infiltrated with substantial amounts of calcium. The addition of lower concentrations of calcium were found to stimulate mitochondrial and PE activity, but PG activity at pH 4.5 was inhibited by concentrations greater than 10 −7 M.