LIMITED AMMONIUM ASSIMILATION IN CHERIMOYA FRUIT STORED AT CHILLING TEMPERATURE

M.I. Escribano, C. Merodio
Chilling injury is known for inducing remarkable changes in the metabolism of polyamines (Escribano et al., 1994). However, the changes in the level and composition of the pool of nitrogenous compounds under stress conditions are poorly understood. Polyamine and gamma-aminobutyric acid (GABA) syntheses play an integral role in ammonium metabolism and represent a homeostatic mechanism important for plant stress tolerance (Sagee et al., 1991; Aurisano et al., 1995). Accumulation of putrescine (McDonald et al., 1986) and GABA (Roberts et al., 1992) are also characteristic responses to environmental stress. The questions of interest in this field concern, the evolution of polyamines and GABA and their relation to ammonium assimilation through the different stages of storage at chilling temperatures.
Escribano, M.I. and Merodio, C. (2001). LIMITED AMMONIUM ASSIMILATION IN CHERIMOYA FRUIT STORED AT CHILLING TEMPERATURE. Acta Hortic. 553, 311-312
DOI: 10.17660/ActaHortic.2001.553.76
https://doi.org/10.17660/ActaHortic.2001.553.76
polyamines, ammonia, proteins, amino acids, GABA, low temperature, fruit.
English
553_76
311-312

Acta Horticulturae