The peroxisomal dienoyl-CoA reductase pathway in pineapple fruit

authored by

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.

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

PHYTOCHEMISTRY

Volume

29

Pages

2069-2073

No. of pages

5

ISSN

0031-9422

Publication date

1990

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Biochemistry, Molecular Biology, Plant Science, Horticulture

Electronic version(s)

https://doi.org/10.1016/0031-9422(90)83006-M (Access: Unknown)