Skip to main content
NCBI home page
Plant Physiology logoLink to Plant Physiology
. 1976 Nov;58(5):648–650. doi: 10.1104/pp.58.5.648

Free Methionine Levels in rin and Normal Isogenic Tomato Fruits Ripened in the Field or in Storage 1

Alfredo Gonzalez a,2, Patrick E Brecht a,2, Carole C Rehkugler a,3
PMCID: PMC542275  PMID: 16659736

Abstract

Free methionine levels in rin and normal tomato fruits were determined microbiologically. Similar levels (1750 μg/100 g fresh weight) for mature green fruits of both rin and a normal isogenic line suggest that the lack of ripening of rin fruits is not due to low methionine levels. Methionine levels of mature green rin and normal fruits were 1750 μg/ 100 g fresh weight. Normal fruits ripened either on or off the vine were 2860 and 2500 μg/100 g fresh weight, respectively. The rin fruits which were left on the plant or held in air at 20 C until soft and yellow were significantly lower in methionine than C2H4-treated rin fruits or any normal fruits. Harvested rin and normal fruits held at 20 C in continuously applied ethylene (10 μl/l) had higher methionine levels than comparable air controls; levels in treated rin fruits were significantly higher than those in normal fruits.

Full text

PDF
648

Selected References

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

  1. Abeles F. B., Holm R. E., Gahagan H. E. Abscission: the role of aging. Plant Physiol. 1967 Oct;42(10):1351–1356. doi: 10.1104/pp.42.10.1351. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. Baur A. H., Yang S. F., Pratt H. K. Ethylene biosynthesis in fruit tissues. Plant Physiol. 1971 May;47(5):696–699. doi: 10.1104/pp.47.5.696. [DOI] [PMC free article] [PubMed] [Google Scholar]
  3. Burg S. P., Clagett C. O. Conversion of methionine to ethylene in vegetative tissue and fruits. Biochem Biophys Res Commun. 1967 Apr 20;27(2):125–130. doi: 10.1016/s0006-291x(67)80050-0. [DOI] [PubMed] [Google Scholar]
  4. Herner R. C., Sink K. C. Ethylene Production and Respiratory Behavior of the rin Tomato Mutant. Plant Physiol. 1973 Jul;52(1):38–42. doi: 10.1104/pp.52.1.38. [DOI] [PMC free article] [PubMed] [Google Scholar]
  5. Lieberman M., Kunishi A. Stimulation of ethylene production in apple tissue slices by methionine. Plant Physiol. 1966 Mar;41(3):376–382. doi: 10.1104/pp.41.3.376. [DOI] [PMC free article] [PubMed] [Google Scholar]
  6. Mapson L. W., March J. F., Rhodes M. J., Wooltorton L. S. A comparative study of the ability of methionine or linolenic acid to act as precursors of ethylene in plant tissues. Biochem J. 1970 Apr;117(3):473–479. doi: 10.1042/bj1170473. [DOI] [PMC free article] [PubMed] [Google Scholar]
  7. McGlasson W. B., Dostal H. C., Tigchelaar E. C. Comparison of Propylene-induced Responses of Immature Fruit of Normal and rin Mutant Tomatoes. Plant Physiol. 1975 Feb;55(2):218–222. doi: 10.1104/pp.55.2.218. [DOI] [PMC free article] [PubMed] [Google Scholar]
  8. Shimokawa K., Kasai Z. Ethylene formation from ethyl moiety of ethionine. Science. 1967 Jun 9;156(3780):1362–1363. doi: 10.1126/science.156.3780.1362. [DOI] [PubMed] [Google Scholar]
  9. Stinson R. A., Spencer M. beta-Alanine as an Ethylene Precursor. Investigations Towards Preparation, and Properties, of a Soluble Enzyme System From a Subcellular Particulate Fraction of Bean Cotyledons. Plant Physiol. 1969 Sep;44(9):1217–1226. doi: 10.1104/pp.44.9.1217. [DOI] [PMC free article] [PubMed] [Google Scholar]
  10. Thompson J. E., Spencer M. Ethylene production from beta-alanine by an enzyme powder. Can J Biochem. 1967 Apr;45(4):563–571. doi: 10.1139/o67-065. [DOI] [PubMed] [Google Scholar]

Articles from Plant Physiology are provided here courtesy of Oxford University Press

RESOURCES