Polyribosomes from Pear Fruit: Changes during Ripening and Senescence
AUTOR(ES)
Drouet, Alain
RESUMO
Polysome profiles were examined from lyophilized peel tissue of ripening pear (Pyrus communis, L. var. Passe-Crassane). Messenger RNA chains bearing up to eight ribosomes (octamers) were resolved and exhibited the highest absorption peak when ribonuclease activity was eliminated during extraction. Neither normal ripening nor the increase of large polyribosomes that normally accompanies ripening and senescence of the fruit occurred when pretreatment at 0 C was omitted. Normal ripening and increase of large polyribosomes would, however, be initiated by an ethylene treatment. The size distribution of the polyribosomes remained essentially constant throughout a 4-month cold storage; there was, however, a large increase in ribosomes by the 12th week of storage.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=543200Documentos Relacionados
- Polyribosomes from Pear Fruit: II. CHANGES OCCURRING IN PULP TISSUES DURING RIPENING AND SENESCENCE
- Cell Wall Metabolism in Ripening Fruit: IV. Characterization of the Pectic Polysaccharides Solubilized during Softening of `Bartlett' Pear Fruit
- Cell Wall Metabolism in Ripening Fruit: I. CELL WALL CHANGES IN RIPENING `BARTLETT' PEARS 1
- Cell Wall Metabolism in Ripening Fruit: II. CHANGES IN CARBOHYDRATE-DEGRADING ENZYMES IN RIPENING `BARTLETT' PEARS 1
- Ultrastructural Changes in the Cell Walls of Ripening Apple and Pear Fruit 1