ISHS Acta Horticulturae 553: IV International Conference on Postharvest Science
LIMITED AMMONIUM ASSIMILATION IN CHERIMOYA FRUIT STORED AT CHILLING TEMPERATURE |
| Authors: | M.I. Escribano, C. Merodio |
| Keywords: | polyamines, ammonia, proteins, amino acids, GABA, low temperature, fruit. |
| Abstract:
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  -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.
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