EPTC Altered Beet Disc Betacyanin Efflux and Fatty Acid Synthesis

Abstract
Betacyanin efflux from “aged” red beet (Beta vulgaris L.) 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.