scholarly journals Changing Ribulose Diphosphate Carboxylase/Oxygenase Activity in Ripening Tomato Fruit

1977 ◽  
Vol 60 (2) ◽  
pp. 309-312 ◽  
Author(s):  
Ben-Ami Bravdo ◽  
Aviva Palgi ◽  
Susan Lurie ◽  
Chaim Frenkel
Keyword(s):  
Tomato Fruit ◽  
Oxygenase Activity ◽  
Ribulose Diphosphate Carboxylase

Properties of Ribulose Diphosphate Carboxylase/Oxygenase in the Tobacco

1977 ◽  
Vol 32 (9-10) ◽  
pp. 781-785 ◽  
Author(s):  
Keiichiro Okabe
Keyword(s):  
Photosynthetic Activity ◽  
The Other ◽  
Nuclear Factor ◽  
Wild Type ◽  
Leaf Extracts ◽  
Heterozygous Condition ◽  
Other Hand ◽  
Nuclear Factors ◽  
Oxygenase Activity ◽  
Ribulose Diphosphate Carboxylase

Abstract Photorespiration, Ribulose 1,5-diphosphate-Carboxylase/Oxygenase, Gene Composition The activity of ribulose 1,5-diphosphate (RuDP)-carboxylase and RuDP-oxygenase was measured in crude leaf extracts of the tobacco (N . tabacu m) phenotypes which differed with respect to their gene constitution and with respect to their photosynthetic and photorespiratory activity. The green wild type (JWB) which carried the discussed two nuclear factors su and aur in the condition su/su Aur/Aur and su/su Aur/aur exhibits normal photosynthetic activity and low photorespiratory activity. A yellow-green chlorophyll-deficient phenotype (Su/su) carrying Su/su Aur/Aur has high photosynthetic activity on a chlorophyll basis but also high photorespiratory activity. A new yellow phenotype (Su/su var. Aurea) carrying both nuclear factors in a heterozygous condition Su/su Aur/aur has high photosynthetic activity on the basis of chlorophyll and low photorespiratory activity. The comparison of the RuDP-carboxylase/oxygenase activity in these three phenotypes shows that in the yellow-green phenotype Su/su the affinity of the RuDP-oxygenase towards oxygen is higher than in the green phenotype JWB and in the yellow phenotype Su/su var. Aurea. The Km ((O2) values for the RuDP-oxygenase activity are 890 /um for JWB, 630 μм for Su/su and 940 μм for Su/su var. Aurea and the corresponding Ki(CO2) values are 7.4 μм for JWB, 14.9 μм for Su/su and 5.8 μм for Su/su var. Aurea at pH 8.34. On the other hand, the affinity of the carboxylating activity of the enzyme towards CO2 shows no difference between JWB and Su/su var. Aurea, but a lower affinity in Su/su. This is expressed by the K m (C 02) values which are 107 μм for JWB, 143 μм for Su/su and 96 μм for Su/su var. Aurea at pH 7.8. However, the affinity of the oxygenase function of the enzyme towards RuDP seems to be unchanged in all three tobaccos and is found to be around Km (RuDP) 27 μм. From this result it appears that the nuclear factor su decreases in the condition Su/su Aur/Aur the affinity of the RuDP-carboxylase towards CO2 and increases the affinity of the RuDP-oxygenase towards oxygen. On the other hand, the factor aur seems to suppress this gene expression in the condition Su/su Aur/aur whereas both factors do not affect the binding of RuDP onto the enzyme.

Function of the polygalacturonase convertor in ripening tomato fruit

1991 ◽  
Vol 82 (2) ◽  
pp. 237-242 ◽  
Author(s):  
Erik Knegt ◽  
Evert Vermeer ◽  
Caroline Pak ◽  
Johan Bruinsma
Keyword(s):  
Tomato Fruit

Stimulation of ethylene production by a cell wall component from mature green tomato fruit

1990 ◽  
Vol 80 (4) ◽  
pp. 500-506 ◽  
Author(s):  
Cindy B. S. Tong ◽  
Kenneth C. Gross
Keyword(s):  
Cell Wall ◽  
Ethylene Production ◽  
Tomato Fruit ◽  
Cell Wall Component ◽  
A Cell ◽  
Stimulation Of

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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