Abstract
Abstract Fungal cell-wall lysing enzymes have been shown to induce ethylene production in different plant systems. The effect of endogenous plant cell-wall lysing enzymes on ethylene synthesis in fruit has received only limited attention. Therefore, tomato fruit (Lycopersicon esculentum, Mill.) were vacuum–infiltrated with the tomato cell-wall enzymes, polygalacturonase I and II (PG I, PG II) and pectinmethylesterase (PME). Fruit ethylene levels were observed to increase relative to either salt, buffer, or boiled enzyme controls. This increase in ethylene production occurred in green ‘Cherry’ tomato fruit as well as in the mutants rin, nor, and Cornell 111. Enzyme-induced ethylene synthesis generally peaked at or before 17 to 20 hr and decreased to lower or basal levels in most immature normal cultivars by 42 hr after treatment. Ethylene was maintained at high levels, however, in some (possibly more mature) green fruit, as well as in all mutant lines. PG II was more effective than PG I in inducing ethylene production and PME seemed to enhance the ethylene-inducing activity of PG II.
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