ETHYLENE METABOLISM IN TOMATO FRUIT: I. RELATIONSHIP OF ETHYLENE EVOLUTION TO FRUIT RESPIRATION AND RIPENING

1956 ◽  
Vol 34 (1) ◽  
pp. 1261-1270 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution ◽  
Ripening Process ◽  
Green Fruit ◽  
Relationship Of ◽  
Fruit Respiration ◽  
Pronounced Peak

Ripening tomatoes were found to possess a climacteric peak in carbon dioxide production which was accompanied by evolution of ethylene. When the fruit was placed in oxygen, ripening and evolution of ethylene were accelerated in proportion to the increase in respiration. Peaks in carbon dioxide and ethylene evolution occurred not only when the fruit ripened, but also afterwards, during senescence. On the other hand, young, green fruit possessed a pronounced peak in carbon dioxide evolution without changes in color or texture or evolution of significant amounts of ethylene. Thus a series of waves in carbon dioxide production occurred as the tomato developed, ripened, and aged. Waves in ethylene evolution accompanied the carbon dioxide once the ripening process began. Evolution of large amounts of ethylene appeared to be associated with changes in the metabolic pathway that occurred with ripening, rather than being an accompaniment for increased respiration at any stage in the development of the fruit.

ETHYLENE METABOLISM IN TOMATO FRUIT: I. RELATIONSHIP OF ETHYLENE EVOLUTION TO FRUIT RESPIRATION AND RIPENING

1956 ◽  
Vol 34 (6) ◽  
pp. 1261-1270 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution ◽  
Ripening Process ◽  
Green Fruit ◽  
Relationship Of ◽  
Fruit Respiration ◽  
Pronounced Peak

Ripening tomatoes were found to possess a climacteric peak in carbon dioxide production which was accompanied by evolution of ethylene. When the fruit was placed in oxygen, ripening and evolution of ethylene were accelerated in proportion to the increase in respiration. Peaks in carbon dioxide and ethylene evolution occurred not only when the fruit ripened, but also afterwards, during senescence. On the other hand, young, green fruit possessed a pronounced peak in carbon dioxide evolution without changes in color or texture or evolution of significant amounts of ethylene. Thus a series of waves in carbon dioxide production occurred as the tomato developed, ripened, and aged. Waves in ethylene evolution accompanied the carbon dioxide once the ripening process began. Evolution of large amounts of ethylene appeared to be associated with changes in the metabolic pathway that occurred with ripening, rather than being an accompaniment for increased respiration at any stage in the development of the fruit.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

scholarly journals Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars

1999 ◽  
Vol 124 (4) ◽  
pp. 402-406 ◽  
Author(s):  
Lucia Villavicencio ◽  
Sylvia M. Blankenship ◽  
Douglas C. Sanders ◽  
William H. Swallow
Keyword(s):  
Carbon Dioxide ◽  
Ethylene Production ◽  
Carbon Dioxide Production ◽  
King Arthur ◽  
Ethylene Evolution ◽  
Green Fruit ◽  
Respiration Rates ◽  
Maturity Stages ◽  
Hot Peppers ◽  
Bell Peppers

Bell peppers (Capsicum annuum L.) are classified as nonclimacteric fruits while some hot peppers have been reported as climacteric. Responses of peppers to exogenously applied ethylene-releasing compounds suggest ethylene involvement in the ripening process. Ethylene production and respiration rates in 13 cultivars of pepper: `Camelot', `Cherry Bomb', `Chiltepin', `Cubanelle', `Banana Supreme', `Habanero', `Hungarian Wax', `Mesilla', `Mitla', `Savory', `Sure Fire', `Tabasco', and `King Arthur' were studied under greenhouse and field conditions. Fruit from each cultivar were harvested at different maturity stages determined by color, ranging from mature-green to full red-ripe. Carbon dioxide and ethylene production were measured by gas chromatography. Both variables were significantly different among maturity stages for all cultivars. Respiration rates were between 16.5 and 440.3 mg·kg-1·h-1 CO2. Ethylene production ranged from 0.002 to 1.1 μL·kg-1·h-1. Two patterns of CO2 production were identified: higher CO2 production for mature-green fruit with successive decreases for the rest of the maturity stages or lower respiration rates for mature-green fruit with an increase in CO2 production either when fruit were changing color or once fruit were almost totally red. A rise in CO2 production was present for most cultivars. Ethylene evolution increased significantly at maturity or before maturity in all cultivars except `Cubanelle' and `Hungarian Wax'. Respiration rates and ethylene production were significantly different among cultivars at the mature-green and red stages.

Relationship of Shelled Corn Fungal Susceptibility to Carbon Dioxide Evolution and Kernel Attributes

2008 ◽  
Vol 85 (1) ◽  
pp. 19-26 ◽  
Author(s):  
D. J. P. Moog ◽  
R. L. Stroshine ◽  
L. M. Seitz
Keyword(s):  
Carbon Dioxide ◽  
Carbon Dioxide Evolution ◽  
Relationship Of

FURTHER EVIDENCE ON THE EFFECTS OF LIGHT ON RESPIRATION DURING PHOTOSYNTHESIS

1964 ◽  
Vol 42 (8) ◽  
pp. 989-997 ◽  
Author(s):  
E. B. Tregunna ◽  
G. Krotkov ◽  
C. D. Nelson
Keyword(s):  
Carbon Dioxide ◽  
Initial Rate ◽  
Dark Period ◽  
Photosynthetic Apparatus ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Tobacco Leaves ◽  
Close Relationship

Chlorophyll-rich and chlorophyll-deficient leaves of soybean, peperomia, and corn were compared for the effects of previous illumination on the rate of carbon dioxide evolution in the subsequent dark period. An infrared carbon dioxide analyzer was used to measure these rates. It was found that the initial rate of carbon dioxide production in the dark was affected by previous illumination in proportion to the capacity of the leaves for photosynthesis. Light accelerated carbon dioxide production in green soybean and perperomia leaves, but inhibited it in green corn leaves.Using a Geiger tube to follow changes in the concentration of C14O2 around detached tobacco leaves, it was concluded that some recent product of photosynthesis was the substrate for the initial postillumination production of carbon dioxide. All above results indicated that there was a close relationship between the photosynthetic apparatus of the leaves and the production of carbon dioxide both during and immediately following a period of illumination.

Carbon dioxide production in the oscillating Belousov—Zhabotinsky reaction with oxalic acid

2006 ◽  
Vol 60 (1) ◽  
pp. 1-4 ◽  
Author(s):  
P. Ševčík ◽  
D. Mišicák ◽  
L’. Adamčíková
Keyword(s):  
Carbon Dioxide ◽  
Oxalic Acid ◽  
Carbon Dioxide Production ◽  
Oscillatory Behavior ◽  
Volumetric Method ◽  
Inert Gas ◽  
Carbon Dioxide Evolution ◽  
Gas Bubbling ◽  
Belousov Zhabotinsky Reaction ◽  
Rapid Stirring

AbstractA new volumetric method for monitoring the oscillating Belousov—Zhabotinsky reaction with oxalic acid is described. While an oscillatory behavior in the potential of the Pt redox electrode at slow stirring without inert gas bubbling can be observed, a monotonous, nonoscillatory course was found both at the slow and rapid stirring rates for the carbon dioxide evolution. Possible reasons for such observations are discussed.

scholarly journals The Effect of MethyI Jasmonate on Ethylene Production, ACC Oxidase Activity and Carbon Dioxide Evolution in the Yellowish-Tangerine Tomato Fruits (Lycopersicon esculentum Mill.)

2013 ◽  
Vol 49 (1-2) ◽  
pp. 67-72
Author(s):  
Janusz Czapski ◽  
Artur Miszczak ◽  
Marian Saniewski
Keyword(s):  
Carbon Dioxide ◽  
Ethylene Production ◽  
Oxidase Activity ◽  
Green Light ◽  
Acc Oxidase ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Light Yellow ◽  
Endogenous Ethylene ◽  
Advanced Stages

The yellowish-tangerine tomato (cv. Bursztyn) in the green, light yellow and yellow stages of ripening were treated with 0.1% and 1.0% of methyl jasmonate (JA-Me) in lanolin paste and kept for several days and then they were evaluated for production of ethylene, ACC oxidase activity and CO<sub>2</sub> evolution. Production of endogenous ethylene in mature green fruits was low and increased during ripening. JA-Me stimulated ethylene production and ACC oxidase activity in all investigated stages of fruit ripening. Slices excised from mature green fruits produced highest amount of carbon dioxide as compared to more advanced stages of ripening. JA-Me in O,1 % and 1,0% concentrations increased significantly CO<sub>2</sub> evolution in green fruits, while in light yellow and yellow fruits only higher concentration of JA-Me stimulated carbon dioxide production.

Sign in / Sign up

Export Citation Format

Share Document