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Effect of ethanol, acetaldehyde, acetic Acid, and ethylene on changes in respiration and respiratory metabolites in potato tubers.

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Ethanol, acetaldehyde, and acetic acid, when applied in a volatile state in air to potato tubers, led to a climacteric-like upsurge in respiration. The respiratory upsurge was markedly enhanced when the volatiles were applied in 100% O(2).Ethanol induced a decline in the level of 2-phosphoglyceric

Effect of chloral hydrate and acetaldehyde on mitochondrial preparations from sweet potato.

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The inhibitory effects of chloral hydrate and acetaldehyde have been studied on oxidations performed by mitochondrial preparations of sweet potatoes (Ipomea batatas). With a variety of substrates, chloral acts very like amytal but only between a fifth and a tenth as effectively; it affects those

Development of cyanide-resistant respiration in mitochondria from potato tubers treated with ethanol, acetaldehyde, and acetic acid.

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Treatment of intact potato (Solanum tuberosum L.) tubers with acetaldehyde, ethanol or acetic-acid vapors led to a respiratory upsurge which was further increased when the volatiles were applied in 100% O2. Mitochondria from tubers held in 100% O2 (O2 control) displayed a substrate state, state 3,

Potato tuber succinate semialdehyde dehydrogenase: purification and characterization.

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Succinate semialdehyde dehydrogenase (SSADH) has been purified from potato tubers with 39% yield, 832-fold purification, and a specific activity of 6.5 units/mg protein. The final preparation was homogeneous as judged from native and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Gel

Factors Influencing the Development of Cyanide-resistant Respiration in Potato Tissue.

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Ethylene, cyanide gas, and volatalized ethanol, acetaldehyde, and acetic acid were applied in a continuous flow to whole potato tubers. Freshly cut slices were obtained periodically during the treatment, and showed a progressive development of a cyanide-resistant respiration. The application of the

Ethanol breaks dormancy of the potato tuber apical bud.

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Growing potato tubers or freshly harvested mature tubers have a dormant apical bud. Normally, this dormancy is spontaneously broken after a period of maturation of the tuber, resulting in the growth of a new sprout. Here it is shown that in in vitro-cultured growing and maturing tubers, ethanol can

In plants the alc gene expression system responds more rapidly following induction with acetaldehyde than with ethanol.

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It has recently been proposed that acetaldehyde is the physiological inducer of the alc gene system and hence indirectly the activator of the AlcA promoter in Aspergillus nidulans. Here we show that this chemical induces expression of a GUS (beta-D-glucuronidase) reporter under the control of the

Temporally regulated expression of a yeast invertase in potato tubers allows dissection of the complex metabolic phenotype obtained following its constitutive expression.

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The constitutive cytosolic expression of a yeast ( Saccharomyces cerevisiae ) invertase within potato ( Solanum tuberosum ) tubers has previously been documented to produce a dramatic metabolic phenotype in which glycolysis, respiration and amino acid synthesis are markedly enhanced at the cost of

Effect of Modified Atmosphere for Control of Black Spot, Caused by Alternaria alternata, on Stored Persimmon Fruits.

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ABSTRACT Modified atmosphere packaging (MAP) of persimmon fruit resulted in the accumulation of acetaldehyde to a level of 80 mug/ml; ethanol to a level of 900 mug/ml; and CO(2) up to 30%. When fruits were stored at -1 degrees C for 4 months in such atmospheres, the incidence of black spot disease,

Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.

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Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this

The effect of some organic substances on the mycelium of the fungus Ustilago nuda (Jens.) Rostr.

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Research was performed for studying the effect of some organic compounds, considered by many authors as the products ob barley seed metabolism generated after anaerobic seed treatment, on the mycelium of the fungus Ustilago nuda (Jens.) Rostr. The author examined the effectiveness of ethylacohol,

Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

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The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2-516. Among

Biosynthesis of indole-3-acetic acid via the indole-3-acetamide pathway in Streptomyces spp.

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Various Streptomyces spp. including S. violaceus, S. scabies, S. griseus, S. exfoliatus, S. coelicolor and S. lividans secrete indole-3-acetic acid (IAA) when fed with L-tryptophan (Trp). Production of IAA was detected in Streptomyces strains causing potato scab as well as in non-pathogenic strains.

Selective recruitment of Adh genes for distinct enzymatic functions in Petunia hybrida.

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Alcohol dehydrogenase (ADH) activity in plants is generally associated with glycolytic fermentation, which facilitates cell survival during episodes of low-oxygen stress in water-logged roots as well as chronically hypoxic regions surrounding the vascular core. Work with tobacco and potato has

Relating sensory and chemical properties of sour cream to consumer acceptance.

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Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of liking for sour cream. The objective of this study

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