Effect of actinomycin D on the formation of enzymes in Jerusalem artichoke tuber slices

Summary The formation of both peroxidase and phenol oxidase was induced by culturing slices of Jerusalem artichoke tubers. Actinomycin D inhibited the formation of enzymes only when added before the termination of the lag phase (10 h after slicing). The data suggest that 4 to 6 h after slicing, tissues produce a mRNA which does not become fully operative until a translation mechanism has been activated.