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© 1974 Oxford University Press

RESEARCH-ARTICLE

The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide

II. RESPIRATION AND THE METABOLISM OF THE MAJOR ACIDS

HAROLD G. WAGER

ARC Food Research Institute Colney Lane, Norwich, NOR 70F

Whole peas at about 75 per cent of their maximum fresh weight were subjected to 5–30 per cent CO2 in air for periods of from 1–6 d, then returned to air for a further 1 d. Samples were withdrawn at intervals and organic acids, TCO2 and ethanol estimated as well as the rate of respiration. Slices of cotyledons suspended in water were also subjected to high concentrations of CO2 in air for 3 h.

The rate of respiration was inhibited progressively by increase in CO2 content of the tissue. The high internal CO2 content of the intact pea causes an inhibition of its rate of respiration by about 25 per cent. Alcohol production commenced at between 10 and 15 per cent CO2 in the ambient gas and slowly increased in rate up to 37 per cent.

The CO2-air mixtures reduced the content of malate, pyruvate and {alpha}-oxoglutarate, increased that of succinate and left citrate unaffected. On return to air malate rose rapidly and succinate fell slowly to their original concentrations. During the same period the concentration of PEP fell sharply and after about 1 h rose again, whereas oxalacetate showed a reverse response. It is argued that the rapid re-synthesis of malate was by carboxylation of PEP to oxalacetate and that this reaction was stimulated by a change in pH rather than by the direct effect of the change in concentration of CO2.

In one experiment 14CO2 was supplied for 2 h before return to air and the movement of 14C followed for 6 h. The results support the method of re-synthesis of malate proposed.


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