EPTC Altered Beet Disc Betacyanin Efflux and Fatty Acid Synthesis

Abstract

Betacyanin efflux from “aged” red beet (Beta vulgarisL.) root tissue, measured spectrophotometrically, was increased as temperature and EPTC (S-ethyl dipropylthiocarbamate) concentration increased. Acetate-2-14C (∗Ac) incorporation into the total fatty acid content was inhibited by EPTC. EPTC inhibited the incorporation of∗Ac into the dienoic fatty acids and NA (1,8-naphthalic anhydride) reversed the EPTC induced inhibition of the incorporation of ∗Ac into dienoic fatty acids.