Studies on the Biosynthesis of Lignin

Part II. Changes of the Contents of the Enzymes and Organic Acids concerning the Lignification in the Growth of “Yugao” Fruits (Lagenaria leucantha Rosby var. clavata Makino)

Abstract

The higher activities were obtained at pH 4.8 and 5.4 in the crude enzyme of peroxidase and inhibited by potassium cyanide. β-glucosi-dase was present and its opt. pH was 4.8. Laccase was scarcely found in the fruits. Some organic acids were detected by paper chromato-graphy; succinic, malic, citric, tartaric, quinic and shikimic acids. Especially, both enzymes and shikimic acid were shown to decrease with proceeding of lignification.