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.

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: 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.

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.

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.

Herbicide-Induced Ethylene Production: Role of the Gas in Sublethal Doses of 2,4-D

Weed Science ◽  
1968 ◽  
Vol 16 (4) ◽  
pp. 498-500 ◽  
Author(s):  
F. B. Abeles
Keyword(s):  
Carbon Dioxide ◽  
Zea Mays ◽  
Glycine Max ◽  
Ethylene Production ◽  
Competitive Inhibitor ◽  
Inhibitory Effect ◽  
Dichlorophenoxyacetic Acid ◽  
Sublethal Doses ◽  
2,4 Dichlorophenoxyacetic Acid

Ethylene production was stimulated by 2,4-dichlorophenoxyacetic acid (2,4-D) from light-grown corn (Zea mays L., var. XL-15) and soybeans (Glycine max Merr., var. Hawkeye). Ethylene had an inhibitory effect on the growth of corn and soybeans, but a reversal of the ethylene effect could not be clearly demonstrated using the competitive inhibitor, carbon dioxide. Ethylene did not mimic the ability of 2,4-D to cause growth curvatures. It was concluded that ethylene played a role in the activity of sublethal amounts of 2,4-D.

scholarly journals Corrigendum to: Re-evaluation of the nor mutation and the role of the NAC-NOR transcription factor in tomato fruit ripening

2020 ◽  
Vol 71 (12) ◽  
pp. 3759-3759
Author(s):  
Ying Gao ◽  
Wei Wei ◽  
Zhongqi Fan ◽  
Xiaodan Zhao ◽  
Yiping Zhang ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Tomato Fruit Ripening

Abscission and dehiscence in the squirting cucumber, Ecballium elaterium. Regulation by ethylene

1972 ◽  
Vol 50 (7) ◽  
pp. 1465-1471 ◽  
Author(s):  
Michael B. Jackson ◽  
Ielene B. Morrow ◽  
Daphne J. Osborne
Keyword(s):  
Carbon Dioxide ◽  
Ethylene Production ◽  
Carbon Dioxide Production ◽  
Abscission Zone ◽  
Anatomical Features ◽  
Ethylene Treatment ◽  
Apical Hook ◽  
Fruit Abscission ◽  
Male Flowers ◽  
Regulation Of Growth

When treated with ethylene, mature fruits of the squirting cucumber (Ecballium elaterium (L.) A. Rich) abscind and dehisce prematurely. Abscission of male flowers is also accelerated by ethylene. Visible signs of senescence, a rise in ethylene production, and reduced carbon dioxide production always precede abscission or dehiscence in untreated fruits and flowers. The amounts of diffusible cellulase increase in tissues on both sides of the fruit abscission zone after exposure to ethylene. Anatomical features of this abscission zone are described.The leaves of Ecballium do not abscind although the blade and petiole produce large amounts of ethylene at senescence, nor do they separate when ethylene is supplied. Ethylene treatment of attached fruit peduncles accelerates their rate of elongation in the growing zone below the apical hook. The regulation of growth and abscission in these organs is discussed.

ASPECTS OF DECOMPOSITION OF CELLULOSE IN CANADIAN SOILS: II. NITRATE NITROGEN LEVELS AND CARBON DIOXIDE EVOLUTION

1960 ◽  
Vol 6 (3) ◽  
pp. 317-323 ◽  
Author(s):  
H. T. Tribe
Keyword(s):  
Carbon Dioxide ◽  
Nitrogen Mineralization ◽  
Nitrate Nitrogen ◽  
Experimental Period ◽  
Cellulose Film ◽  
Carbon Dioxide Evolution ◽  
Nitrogen Levels ◽  
Canadian Soils ◽  
Humus Soil

The effect of addition of cellulose film on the level of nitrate in a mull humus soil was studied over a period of 16 weeks. During the early stages of decomposition, nitrate was taken up from the soil, leaving it deficient in nitrate for up to 7 weeks. In later stages of decomposition, some of this nitrate was released again. Carbon dioxide was produced from the cellulose film over the whole experimental period. The results were broadly correlated with previous observations on the succession of microorganisms and fauna on cellulose film. The role of the fauna in nitrogen mineralization is discussed.

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