Non-Decarboxylating transformation of indol-3-ylacetic acid in apple seeds

An enzyme extract from apple(Pyrus malus Borb.) seeds which causes the disappearance of free indol-3-ylacetic acid (IAA) requires the presence of oxygen, but is not inhibited by cyanide. Using 1-¹⁴C-IAA it has been demonstrated that the IAA transformation is not accompanied by its decarboxylation. Decarboxylating IAA oxidase is absent during the whole period of apple seed cold stratification. Free IAA has not been detected in dormant apple seeds and in seeds stratified at low temperature. It appears during stratification at 25 °C. Ethyl ester of IAA and indol-3-ylacetyl aspartate have been identified in dormant and after-ripened seeds. Exogenous 1-¹⁴C IAA taken up by apple embryos is converted into conjugates with aspartate and short peptides containing an aspartate moiety.