Softening response of 1-methylcyclopropene-treated banana fruit to high oxygen atmospheres |
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Authors: | Yueming Jiang Daryl C Joyce |
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Institution: | (1) Chinese Academy of Sciences, South China Institute of Botany, Guangzhou LeYiJu, Guangzhou, 510650, PR China;(2) Agriculture Victoria, Institute for Horticultural Development, Knoxfield, Victoria, 3180, Australia(e-mail |
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Abstract: | Exposure to high O2 concentrations may stimulate, have no effect or retard fruit ripening depending upon the commodity, O2 concentration and storage time among other variables. The ethylene-binding inhibitor 1-methylcyclopropene (1-MCP) was used to investigate ethylene-mediated softening responses of Williams banana fruit exposed to elevated O2 for various periods of time. Fruit softening was measured at 25 °C and 90% relative humidity. Exposure to high O2 concentrations for 5 days resulted in accelerated softening. Softening of fruit treated with 1-MCP for 12 h followed by 5 days of storage in high O2 atmospheres at 25 °C was enhanced with increasing O2 concentration between 21 and 100%. However, overall softening was much less compared to non-1-MCP-treated fruit. Softening of 1-MCP-treated fruit was progressively enhanced with increasing holding time from 5 to 20 days. Fruit treated with 1-MCP and then held for 10 days in high O2 atmospheres followed by exposure to ethylene for 24 h and subsequent storage for 5 days at 25 °C softened more rapidly than those held in air for 10 days. 1-MCP-treated fruit held in various high O2 atmospheres can regain gradually the sensitivity to ethylene and finally ripen over time. Enhanced softening of fruit exposed to elevated O2 concentrations suggests that high O2 treatments enhance synthesis of new ethylene binding sites. |
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Keywords: | Banana Binding sites Ethylene High oxygen 1-Methylcyclopropene Softening |
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