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dc.date.accessioned 2021-08-17T14:03:40Z
dc.date.available 2021-08-17T14:03:40Z
dc.date.issued 1984-09-01
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/122728
dc.description.abstract Ethylene production and respiration by Granny Smith apples were inhibited by treatment with 20% CO₂ for 2 hours. A similar effect was observed in tissue slices when treated at either 0 or 25°C. The inhibition continued even after an extended aeration period. There is also an inhibition of ethylene emission in tissue slices incubated with exogenous 1-aminocyclopropane-1-carboxylic acid (ACC). In general, CO₂ treatment increased the ACC content of the tissue. These observations are consistent with the idea the action of CO₂ is directed toward the enzyme system responsible for the conversion of ACC into ethylene. en
dc.format.extent 88-91 es
dc.language en es
dc.subject Biophysics es
dc.subject Respiration es
dc.subject Chemistry es
dc.subject Extended aeration es
dc.subject Ethylene es
dc.subject Enzyme system es
dc.subject Biochemistry es
dc.title Effect of a Brief CO₂ Exposure on Ethylene Production en
dc.type Articulo es
sedici.identifier.other pmid:16663830 es
sedici.identifier.other doi:10.1104/pp.76.1.88 es
sedici.identifier.other pmcid:PMC1064234 es
sedici.identifier.issn 0032-0889 es
sedici.identifier.issn 1532-2548 es
sedici.creator.person Chaves, Alicia Raquel es
sedici.creator.person Tomás, Jorge Oscar es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Exactas es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Plant Physiology es
sedici.relation.journalVolumeAndIssue vol. 76, no. 1 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)