Effect of Calcium on Cell Wall Structure, Protein Phosphorylation and Protein Profile in Senescing Apples |
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| Authors: | Glenn, Gregory M. Reddy, A.S.N. Poovaiah, B.W. |
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| Affiliation: | Laboratory of Plant Molecular Biology and Physiology, Department of Horticulture and Landscape Architecture, Washington State University Pullman, WA 99164-6414 U.S.A. |
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| Abstract: | The effect of Ca++ on various parameters of apple fruit senescencewas investigated. Distinct and specific changes in polypeptideand phosphoprotein patterns were observed in Ca++ treated ascompared to control fruits. A 70 kDa salt-extracted polypeptidebecame apparent in control fruits after 8 months of cold storagewhich was not apparent in Ca++-treated fruits until 12 months.The soluble protein profile of Ca++-treated fruits showed anaccumulation of a 30 kDa polypeptide while the control fruitsaccumulated a 60 kDa polypeptide. Autoradiographs of phosphorylatedpolypeptides revealed a 60 kDa membrane polypeptide becomingphosphorylated in the Ca++-treated and not in the control fruitprotein fractions. Transmission electron micrographs of thecell showed Ca++ to be effective in maintaining the cell wallstructure, particularly the middle lamella. Furthermore, increasein fruit Ca++ reduced CO2 and C2H2 evolution and altered chlorophyllcontent, ascorbic acid level and hydraulic permeability. 1Scientific Paper No: 7930, College of Agriculture and HomeEconomics Research Center, Washington State University, Pullman,Washington, Project 0321.2Supported by grants from the National Science Foundation CB-8502215and Washington State Tree Fruit Research Commission to BWP. (Received September 3, 1987; Accepted March 3, 1988) |
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