ACC oxidase from breadfruit was successfully purified to
homogeneity. The enzyme was characterized as having a
molecular mass of 42.3 kDa and a Km of 28.2 μM. From
Fig. 3. Activation of ACC oxidase by dithiothreitol (5 mM).
Fig. 4. ACC oxidase activity during the ripening stages of Artocarpus
altilis.
276 O.J. Williams, K.D. Golden / Plant Physiol. Biochem. 40 (2002) 273–279
these studies, it may be inferred that the breadfruit is
climacteric in nature. Post-harvest technology applied to
extend the shelf life of other climacteric fruits, may be
tested for its ability to confer a longer storage life to this
fruit.