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231223s2010 xx |||||o 00| ||eng c |
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|a 10.1177/1082013209353221
|2 doi
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|a eng
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|a Orihuel-Iranzo, B
|e verfasserin
|4 aut
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|a Temperature and ultra low oxygen effects and involvement of ethylene in chilling injury of 'Rojo Brillante' persimmon fruit
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|c 2010
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Completed 21.03.2011
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|a Date Revised 25.11.2016
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|a published: Print
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|a Citation Status MEDLINE
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|a 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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|a Journal Article
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|a Cyclopropanes
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|a Ethylenes
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|a ethylene
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|a 1-methylcyclopropene
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|a Oxygen
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|a Miranda, M
|e verfasserin
|4 aut
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|a Zacarías, L
|e verfasserin
|4 aut
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|a Lafuente, M T
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 16(2010), 2 vom: 15. Apr., Seite 159-67
|w (DE-627)NLM098247832
|x 1082-0132
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|g volume:16
|g year:2010
|g number:2
|g day:15
|g month:04
|g pages:159-67
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|u http://dx.doi.org/10.1177/1082013209353221
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