The Changes of Enthylene Evolution Rate and Peroxidase Activity at the Early Development Stage of Apple Fruits

doi:10.7668/hbnxb.1991.01.014

Abstract

Abstract: The ethylene evolution rate from apple fruits is lower at the early and late stages of "physiological drop" than that at the drop peak stage. Both ethylene evolution rate and ACC content in the fruits vary in accordance with the development state of the fruits. The peroxidase (POD) activity in the fruits is lower at the early stage of "physiological drop" and very high at the drop peak stage. Both POD activity and isoenzyme spectrum are different in different organs.

Key words: Apple fruits, Early development, Ethylene, Pcroxidasc

GuanJunfeng, ShuHuairui, HuangTiandong. The Changes of Enthylene Evolution Rate and Peroxidase Activity at the Early Development Stage of Apple Fruits[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1991, 6(1): 81-86. doi: 10.7668/hbnxb.1991.01.014.

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