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Plant and Cell Physiology, 1970, Vol. 11, No. 2 241-246
© 1970

Article

Ethylene production and peroxidase activity during tomato fruit ripening

H. S. KU, S. F. YANG and H. K. PRATT

Department of Vegetable Crops, University of California Davis, California 95616, U.S.A.

Peroxidase activity and enzymic production of ethylene were studied in tomato fruits (Lycopersicon esculentum MILL.) at 3 ripeness stages. As the fruit ripens, one isoperoxidase disappears, and 3 new ones are formed. Activity of peroxidase and of ethylene-forming enzyme both increased 3 to 4 times as the fruit ripened. Histochemical staining showed that peroxidase is confined to the outermost and innermost layers of the pericarp, the placental tissue and vascular tissues; stained particles were neither mitochondria nor plastids.

(Received October 27, 1969; )
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