Accumulation of Alanine in Chilling-sensitive Crops

Abstract

Abstract This study investigated some common factors which might exist in chillingsensitive crops. It was revealed that the concentration of alanine and the percentage of alanine to the total free amino acids increased rapidly during storage of these crops at 1°C, whereas in sensitive crops stored at 20°, or in chilling-resistant crops stored at 1°, these increases were not found. An abnormal utilization of alanine seemed to occur with the advance of chilling injury. We suggest that the accumulation of alanine might be a common factor in chilling-sensitive crops.