The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit

verfasst von

Ralf G. Berger, Gerd R. Dettweiler, Hubert Kollmannsberger, Friedrich Drawert

Abstract

Unsaturated acyl moieties were degraded by pineapple fruit tissue by the 2,4-dienoyl-CoA reductase pathway. ²H-labelled sorbate was converted to ²H-(3E)-hexenoate and ²H-butanoate by a peroxosomal fraction, but not by a mitochondrial one. The alternative pathway could represent a homeostatic reaction of the senescent tissue finally resulting in the genesis of volatile flavour components.

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

PHYTOCHEMISTRY

Band

29

Seiten

2069-2073

Anzahl der Seiten

5

ISSN

0031-9422

Publikationsdatum

1990

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biochemie, Molekularbiologie, Pflanzenkunde, Gartenbau

Elektronische Version(en)

https://doi.org/10.1016/0031-9422(90)83006-M (Zugang: Unbekannt)