Figure 5.

Changes in α-l-arafase activities, accumulation of protein, and expression of mRNA during fruit development and ripening. A, Activity of α-l-arafase solubilized from the cell wall using pNPA as substrate. The activity on a per gram fresh weight basis is indicated by a black box (▪) and the activity on a whole-fruit basis is indicated by a black circle (•). Fruit growth was indicated by a white circle (○) with a dashed line. The values are the means of three independent experiments. Vertical bars indicate the se. B, Accumulation of α-l-arafase protein. C, Ripening-specific expression of PpARF2. The probe was prepared from mainly the 3′-untranslated region of PpARF2. The hybridization temperature was 68°C and the final washing condition was 0.1× SSC, 0.1% SDS at 68°C. rRNAs stained with ethidium bromide were used as a loading control.