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Plant Physiology 43:1146-1153 (1968)
© 1968 American Society of Plant Biologists

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Articles

Protein Synthesis in Relation to Ripening of Pome Fruits 1

Chaim Frenkel, Isaac Klein and D. R. Dilley

Department of Horticulture, Michigan State University, East Lansing, Michigan 48823

Protein synthesis by intact Bartlett pear fruits was studied with ripening as measured by flesh softening, chlorophyll degradation, respiration, ethylene synthesis, and malic enzyme activity. Protein synthesis is required for normal ripening, and the proteins synthesized early in the ripening process are, in fact, enzymes required for ripening. 14C-Phenylalanine is differentially incorporated into fruit proteins separated by acrylamide gel electrophoresis of pome fruits taken at successive ripening stages. Capacity for malic enzyme synthesis increases during the early stage of ripening. Fruit ripening and ethylene synthesis are inhibited when protein synthesis is blocked by treatment with cycloheximide at the early-climacteric stage. Cycloheximide became less effective as the climacteric developed. Ethylene did not overcome inhibition of ripening by cycloheximide. The respiratory climacteric is not inhibited by cycloheximide. It is concluded that normal ripening of pome fruits is a highly coordinated process of biochemical differentiation involving directed protein synthesis.

1 Michigan Agricultural Experiment Station Journal Article No. 4322.




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Plant Physiology, March 1, 2002; 128(3): 962 - 969.
[Abstract] [Full Text] [PDF]


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Copyright © 1968 by the American Society of Plant Biologists