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. 1972 May;49(5):757–763. doi: 10.1104/pp.49.5.757

Involvement of Peroxidase and Indole-3-acetic Acid Oxidase Isozymes from Pear, Tomato, and Blueberry Fruit in Ripening

Chaim Frenkel a
PMCID: PMC366047  PMID: 16658043

Abstract

Protein extracts were obtained from climacteric fruits (pear, tomato) and nonclimacteric fruits (blueberry) during various stages of ripening. The use of a gel electrophoresis technique revealed a consistent reinforcement in indoleacetic acid oxidase but not in peroxidase isozymes during ripening. The significance of the results is discussed in relation to the resistance of fruits to ripening and ethylene action.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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