Relationships between ethylene biosynthetic pathway metabolites during banana fruit ripening

dc.contributor.advisor Richard J. Gladon
dc.contributor.advisor Michael H. Chaplin
dc.contributor.author Honorio, Sylvio
dc.contributor.department Horticulture
dc.date 2018-08-15T06:28:39.000
dc.date.accessioned 2020-07-02T06:14:46Z
dc.date.available 2020-07-02T06:14:46Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 1991
dc.date.issued 1991
dc.description.abstract <p>An high-performance liquid chromatography (HPLC) procedure was developed for 1-aminocyclopropane-1-carboxylic acid (ACC) quantitation in banana fruit. This alternative method overcame difficulties encountered in previously published, nonHPLC procedures, and it is comparable to another HPLC procedure published recently. HPLC in a linear gradient mode yielded baseline separation of ACC from other amino acids. It was found that ACC content decreased concomitantly with an increase in ethylene (C[subscript]2H[subscript]4) production during the early stages of banana ripening. Conversely, a subsequent decrease in C[subscript]2H[subscript]4 production may have been caused by decreased ACC content or some unknown mechanism;Formation of 1-(malonylamino)cyclopropane-1-carboxylic acid (MACC) does not seem to contribute to decreased ACC content, because MACC content, relative to ACC content, was small. MACC content was greatest when C[subscript]2H[subscript]4 production was greatest, and therefore, C[subscript]2H[subscript]4 seems to induce MACC formation. Malonic acid was the only conjugate of ACC that we found in banana fruit, and conjugation with malonic acid occurred in fruit of all ages. MACC content decreased as fruit aged, and this suggested that hydrolysis of MACC to ACC and malonic acid had occurred. However, the small amount that was hydrolyzed to ACC did not seem to contribute to an increase in ACC content;Respiration increased after the first peak of C[subscript]2H[subscript]4 production, and it increased concomitantly with the second peak of C[subscript]2H[subscript]4 production. This suggested that as long as respiration was not impaired, biological activities persisted and impairment of ethylene-forming-enzyme was retarded. Therefore, C[subscript]2H[subscript]4 production could increase during the later stages of ripening.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/9646/
dc.identifier.articleid 10645
dc.identifier.contextkey 6360778
dc.identifier.doi https://doi.org/10.31274/rtd-180813-11368
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/9646
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/82767
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/9646/r_9212148.pdf|||Sat Jan 15 02:35:54 UTC 2022
dc.subject.disciplines Agricultural Science
dc.subject.disciplines Agriculture
dc.subject.disciplines Plant Biology
dc.subject.keywords Horticulture
dc.title Relationships between ethylene biosynthetic pathway metabolites during banana fruit ripening
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
relation.isOrgUnitOfPublication df043cd4-424c-49f5-8685-318972aae642
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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