Temperature and ultra low oxygen effects and involvement of ethylene in chilling injury of 'Rojo Brillante' persimmon fruit
The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent 'Rojo Brillante' persimmon fruit were investigated. CI sy...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 2 vom: 15. Apr., Seite 159-67 |
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| Weitere Verfasser: | , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Cyclopropanes Ethylenes ethylene 91GW059KN7 1-methylcyclopropene J6UJO23JGU Oxygen S88TT14065 |
| Zusammenfassung: | The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent 'Rojo Brillante' persimmon fruit were investigated. CI symptoms were manifested as a very dramatic loss of firmness after fruit transfer from cold storage to shelf-life conditions (18 °C). During cold storage, fruit softening appeared more rapidly in fruit stored at the intermediate temperature of 10 °C than at 1 °C or 14.5 °C. Ethylene production increased with storage time at the chilling temperature (1 °C) but a sharp increase took place upon fruit transfer from 1 °C to ambient temperature. This ethylene increase was accompanied by a loss of fruit firmness associated with chilling damage development. A pre-treatment with the competitive inhibitor of ethylene action 1-MCP, at 1 μL/L, reduced firmness loss and mitigated CI damage but considerably increased ethylene production in fruit transferred to shelf-life conditions after a prolonged cold storage period. Collectively, these results suggest a role of ethylene in the reduction of flesh firmness and consequently in the induction of CI in persimmon fruit. Moreover, ethylene exerts a negative feedback regulation of cold-induced ethylene biosynthesis. Storage of 'Rojo Brillante' persimmon fruit under ULO (1.3-1.8% O₂, v/v) atmosphere did not affect the incidence of CI but reduced fruit astringency, suggesting that ULO may be an alternative postharvest storage system for 'Rojo Brillante' persimmon fruit |
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| Beschreibung: | Date Completed 21.03.2011 Date Revised 25.11.2016 published: Print Citation Status MEDLINE |
| ISSN: | 1082-0132 |
| DOI: | 10.1177/1082013209353221 |