Research Interest: Plant Biochemistry - Ethylene
Biosynthesis / Fruit Ripening
Dr. Golden and his students are examining ethylene biosynthesis
in papaya (Carica papaya) and breadfruit (Artocarpus altilis). One
of the key enzymes involved in the biosynthesis of ethylene (ACC
oxidase) has been purified and characterized from the papaya fruit
and breadfruit. The enzyme was also shown to be involved in the
ripening process of the fruits. Ethylene oxidase an enzyme on which
very little work has been done is now being investigated as it seem
to play a role in the ripening process.
The control of ethylene biosynthesis is also being investigated.
ACC (1-amino-cyclopropane-1-carboxylic acid) a key metabolite in
the biosynthesis of ethylene is converted into ethylene by ACC oxidase,
it is also converted into alpha-ketobutyric acid and ammonia by
ACC deaminase.
The use of postharvest technology (silicone membnrane and diffusion
channels) is also being investigated as a means of controlling the
ripening process and hence enhancing the shelf-life of tropical
fruits.
We are also involved in the extraction of the toxic amino acid
hypoglycin (the causitive agent of Jamaican vomiting sickness) from
the ackee fruit (Bligia sapida). A process to determine the levels
of hypoglycin in the ripe fruit, unripe fruit, and the water used
to cook the ripe fruit has been developed.
Selected publications:
- K D Golden and O J Williams. (2001). Amino
acid, Fatty acid and carbohydrate content of Artocarpus altilis
(breadfruit). Journal of Chromatographic Science. 39. 243 –
250.
- O J Williams and K D Golden. (2002) Purification
and characterization of ACC oxidase from Artocarpus altilis (Breadfruit)
Plant Physiology and Biochemistry.vol 40. 273 – 278.
- K D Golden, O J Williams, and Y Bailey-Shaw.
2002. Amino acid profile of the ackee fruit (Blighia sapida )
with special reference to hypoglycin A. Journal of Chromatographic
Science. 40. 441 - 446
- O J williams, G S V Raghavan, K D Golden and
Y Gariepy. 2003. Postharvest storage of giant Cavendish bananas
using ethylene oxide and sulphur dioxide. Journal of the Science
of Food and Agriculture. Vol 83 180-186.
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