Effects of Chilling Temperatures on Ethylene Binding by Banana Fruit

Banana fruit are highly susceptible to chilling injury during low temperature storage. Experiments were conducted to compare ethylene binding during storage at chilling (3 and 8 °C) versus optimum (13 °C) temperatures. The skins of fruit stored at 3 and 8 °C gradually darkened as storage duration increased. This chilling effect was reflected in increasing membrane permeability as shown by increased relative electrolyte leakage from skin tissue. In contrast, banana fruit stored for 8 days at 13 °C showed no chilling injury symptoms. Exposure of banana fruit to the ethylene binding inhibitor 1-methylcyclopropene (1 l l^-1 1-MCP) prevented ripening. However, this treatment also enhanced the chilling injury accelerated the occurrence of chilling injury-associated increased membrane permeability. ¹⁴C-ethylene release assay showed that ethylene binding by banana fruit stored at low temperature decreased with reduced storage temperature and/or prolonged storage time. Fruit exposed to 1-MCP for 12 h and then stored at 3 or 8 °C exhibited lower ethylene binding than those stored at 13 °C. Thus, chilling injury of banana fruit stored at low temperature is associated with a decrease in ethylene binding. The ability of tissue to respond to ethylene is evidently reduced, thereby resulting in failure to ripen.     

Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons

Non-freezing low temperature storage causes injury to melons and most other fruit and vegetables of tropical and subtropical origin. We demonstrate here that ethylene suppression through an antisense ACC oxidase (ACO) gene considerably reduced the sensitivity of Charentais cantaloupe melons to chilling injury. In contrast to wild-type fruit, antisense ACO melons did not develop the characteristic chilling injury of pitting and browning of the rind neither when stored at low temperature (3 weeks at 2 °C) nor upon rewarming. Treating antisense melons with 10 p.p.m. ethylene for more than 1 d prior to cold storage resulted in the restoration of chilling sensitivity. When the ethylene treatment was performed after cold storage, the chilling injury symptoms did not appear. The tolerance to chilling was associated with a lower accumulation of ethanol and acetaldehyde, reduced membrane deterioration and higher capacity of the fruit to remove active oxygen species. The activities of catalase, superoxide dismutase and peroxidase were markedly increased in antisense ACO fruit in comparison with wild-type fruit, particulary upon rewarming and post-storage ethylene treatment. Severe chilling injury symptoms were correlated with a lower activity of activated oxygen scavenging enzymes. These results demonstrate that ethylene acts in conjunction with low temperature to induce metabolic shifts that participate in the development of chilling injury.     

Chilling Injury Induces Lipid Phase Changes in Membranes of Tomato Fruit

Wide-angle x-ray diffraction has provided evidence for lipid phase separations in microsomal membranes from chill-injured tomato (Lycopersicon esculentum Mill. cv Caruso) fruit. Mature-green fruit stored for 20 d at 5[deg]C had not begun to ripen and were essentially free of chilling injury symptoms. Within 4 d of being returned to 25[deg]C, however, the fruit displayed characteristic symptoms of chilling injury, including translucent water-soaked patches, surface pitting, and irregular pigmentation. Membrane damage measured as electrolyte leakage from pericarp discs intensified after the fruit were returned to ambient temperature. Wide-angle x-ray diffraction patterns recorded at 25[deg]C for microsomal membranes isolated from untreated, mature-green fruit indicated that the membrane bilayers were exclusively liquid-crystalline. Diffraction patterns for microsomal membranes from fruit stored for 20 d at 5[deg]C showed only trace amounts of gel phase lipid, but within 4 d of subsequent exposure of the fruit to ambient temperature, there was evidence for a pronounced lateral phase separation of lipids within the membranes that would render them leaky. Inas-much as the phase separations were detectable at 25[deg]C and became pronounced only subsequent to the chilling episode, they appear to be an indirect rather than direct effect of exposure to low temperature. The diffraction data thus support the notion that the lipid phase changes observed here are not directly induced by low temperature but rather reflect subsequent biochemical changes in the bilayers that may contribute to the development of chilling symptoms.     

Ripening of Nectarine Fruit (Changes in the Cell Wall,Vacuole, and Membranes Detected Using Electrical Impedance Measurements)

Electrical impedance measurements were used to characterize changes in intracellular and extracellular resistance as well as changes in the condition of membranes during ripening of nectarines (Prunus persica [L.] Batsch cv Fantasia). These measurements were related to changes in fruit texture assessed by flesh firmness and apparent juice content. An electrical model indicated that, during ripening (d 1-5) of freshly harvested fruit, the resistance of the cell wall and vacuole declined by 60 and 26%, respectively, and the capacitance of the membranes decreased by 9%. Accurate modeling of the impedance data required an additional resistance component. This resistance, which declined by 63% during ripening, was thought to be associated with either the cytoplasmic or membrane resistance. Changes in tissue resistance measured using low frequencies of alternating current were closely related to flesh firmness. After storage at 0[deg]C for 8 weeks, the nectarines developed a woolly (dry) texture during ripening at 20[deg]C. The main difference between these chilling-injured nectarines and fruit ripened immediately after harvest was the resistance of the cell wall, which was higher in woolly tissue (4435 [omega] after 5 d at 20[deg]C) than in nonwoolly tissue (2911 [omega] after 5 d at 20[deg]C). The results are discussed in relation to physiological changes that occur during the ripening and development of chilling injury in nectarine fruit.     

Responses of banana fruit to treatment with 1-methylcyclopropene

Experiments were conducted to determine levels of 1-methylcyclopropene (1-MCP) exposure needed to prevent ethylene-stimulated banana fruit ripening, characterise responses of ethylene-treated fruit to subsequent treatment with 1-MCP, and to test effects of subsequent ethylene treatment on 1-MCP-treated fruit softening. Fruit softening was measured at 20°C and 90% relative humidity. One hour exposure at 20°C to 1000 nl 1-MCP/l essentially eliminated ethylene-stimulated ripening effects. Exposure for 12 h at 20°C to just 50 nl 1-MCP/l was similarly effective. Fruit ripening initiated by ethylene treatment could also be delayed with subsequent 1-MCP treatment. However, 1-MCP treatment only slowed down ripening of ethylene-treated fruit when applied at 1 day after ethylene and was ineffective when applied 3 or 5 days after ethylene treatment. The ripening response of fruit treated with 1-MCP and subsequently treated with ethylene varied with interval time between 1-MCP and ethylene treatments. As time increased, the response of 1-MCP-treated fruit to ethylene was enhanced. Responses to 0.1, 1, 10 or 100 µl ethylene/l concentrations were similar. Enzyme kinetic analysis applied to 1-MCP effects on ethylene-induced softening of banana fruit suggested that 1-MCP inhibition is by noncompetitive antagonism of ethylene binding.     

Heat treatment to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth

Tomato fruits are sensitive to low temperature and develop chilling injury, while at nonchilling temperatures they ripen rapidly. Previously, a hot-air treatment was found to reduce the sensitivity of the fruit to low temperatures. In the present study hot air was compared to hot water and their effects on reducing chilling injury and fungal decay were investigated. Tomatoes ( Lycopersicon esculentum cv. Daniella) at the breaker stage were subjected to hot air, 48 h at 38°C, or various hot water dips, 30 min at 40°C or 2 min at 46, 48 or 50°C, before holding at 2°C. The unheated tomatoes developed chilling injury and fungal infections at 2°C, but not at 12°C. All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2°C. The outer pericarp tissue of heated tomatoes had higher phospholipid and lower sterol contents than unheated tomatoes. Heated tomatoes also had less saturated fatty acids than unheated tomatoes held at 2°C, but not at 12°C. Scanning electron micrograph observations showed that all the fruits had microcracks in their surface, but the unheated chilled tomatoes had also fungal growth in the cracks, while those of the heated tomato fruit did not. In the areas of chilling injury collapsed cells were present under the peel and could also support pathogen development. It is suggested that the heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilling-injured areas of affected fruit.     

Reversible Inhibition of Tomato Fruit Gene Expression at High Temperature (Effects on Tomato Fruit Ripening)

The reversible inhibition of three ripening-related processes by high-temperature treatment (38[deg]C) was examined in tomato (Lycopersicon esculentum L. cv Daniella) fruit. Ethylene production, color development, and softening were inhibited during heating and recovered afterward, whether recovery took place at 20[deg]C or fruit were first held at chilling temperature (2[deg]C) after heating and then placed at 20[deg]C. Ethylene production and color development proceeded normally in heated fruit after 14 d of chilling, whereas the unheated fruit had delayed ethylene production and uneven color development. Levels of mRNA for 1-aminocyclopropane-1-carboxylic acid oxidase, phytoene synthase, and polygalacturonase decreased dramatically during the heat treatment but recovered afterward, whereas the mRNA for HSP17 increased during the high-temperature treatment and then decreased when fruit were removed from heat. As monitored by western blots, the HSP17 protein disappeared from fruit tissue after 3 d at 20[deg]C but remained when fruit were held at 2[deg]C. The persistence of heat-shock proteins at low temperature may be relevant to the protection against chilling injury provided by the heat treatment. Protein levels of 1-aminocyclopropane-1-carboxylic acid oxidase and polygalacturonase also did not closely follow the changes in their respective mRNAs. This implied both differences in relative stability and turnover rates of mRNA compared to protein and nontranslation of the message that accumulated in low temperature. The results suggest that high temperature inhibits ripening by inhibiting the accumulation of ripening-related mRNAs. Ripening processes that depend on continuous protein synthesis including ethylene production, lycopene accumulation, and cell-wall dissolution are thereby diminished.     

Inhibitory effect of diazocyclopentadiene on the development of superficial scald in Granny Smith apple

In this work, diazocyclopentadiene (DACP), an ethylene action inhibitor was used to test if ethylene is involved in the development of superficial scald of apple. Apples (Malus domestica Borkh., c.v. Granny Smith) were pre-stored at 0°C for a month before DACP treatment. After treatment, fruit were stored at 0°C for a further 17 weeks before being transferred to room temperature for a week. The incidence of superficial scald, contents of -farnesene and conjugated triene in fruit skin were analysed. Ethylene production, respiration rate, flesh firmness and soluble solids content of fruit were determined. Results indicated that superficial scald is related to chilling injury. DACP delayed ripening, and dramatically inhibited the development of superficial scald in Granny Smith apple by lowering -farnesene and conjugated triene contents. Ethylene might promote -farnesene synthesis presumably by binding to the ethylene receptor(s).     

Impact of postharvest exogenous γ-aminobutyric acid treatment on cucumber fruit in response to chilling tolerance

Low-temperature storage is generally used to extend postharvest lifetime and to inhibit decay of cucumber fruit, but it also enhances the intensity of chilling injury. The capability of γ-aminobutyric acid to enhance antioxidant enzyme activities and reduce chilling injury was studied in cucumber (Cucumis sativus L.) fruit stored at 1 °C for 5 weeks. The purpose of this study was to define if the GABA-induced modification in antioxidant system and phospholipase activity is linked to the reduced chilling injury in cold-stored cucumber fruit. Alleviation of chilling injury by GABA treatment was related to increased content of proline, endogenous GABA and enhanced activities of CAT and SOD, together with reduced activities of PLC, PLD and LOX. We suggest that PLC, LOX and PLD are associated with chilling injury initiation by involvement in a signaling pathway and membrane deterioration. Therefore the results obtained in this study suggest GABA’s potential for postharvest applications for reducing chilling injury symptom in cucumber fruit.     

ULTRASTRUCTURAL ASPECTS OF CHILLING INJURY IN THE SOYBEAN SEED RADICLE

Imbibitional chilling injury of soybean seeds was studied using light and electron microscopy. Intact seeds were allowed to take up water at 4 C or room temperatures and the ultrastructure of the radicle was examined after hydration. In chilled seeds, mitochondria showed weakly defined envelopes and cristae, in contrast to the well-formed internal structure in the controls. Nuclei of chilled seeds were irregular in shape. Tannic acid was used as a probe of plasmalemma integrity. Most cells in both chilled and control treatments were able to exclude tannin, indicating that chilling injury effects did not damage the plasma membrane enough to allow passage of molecules of that size.     

The role of ethylene in the prevention of chilling injury in nectarines

Woolliness is a chilling injury phenomenon occurring in nectarines held at low temperatures for extended periods. It is a disorder marked by altered cell wall metabolism during ripening leading to a dry, woolly texture in the fruit. Two treatments were found to alleviate this disorder. One was holding the fruits for 2 days at 20 °C before 0 °C storage (delayed storage) and the second was having ethylene present during cold storage (ethylene). Immediately stored fruit (control) had 88 percnt; woolliness while 7 percnt; of delayed storage and 15 percnt; of ethylene fruit showed woolliness. The severity of the injury in individual fruits was closely related to inhibition of ethylene evolution. Woolly fruit had higher levels of 1-aminocyclopropane-1-carboxylic acid (ACC) and less 1-aminocyclopropane-1-carboxylic acid oxidase (ACO, EC 1.4.3) activity than healthy fruit. It is suggested that ethylene is essential for promoting the proper sequence of cell wall hydrolysis necessary for normal fruit softening. This is in contrast to chilling injury in other fruits, whereby ethylene is often a sign of incipient damage. Respiration was also found to be associated with chilling injury, in that fruit with woolliness had a depressed respiration.     

Chilling-induced ethylene production by beans and peas

The effects of chilling on ethylene production by leaf discs and whole plants of bean (chilling-sensitive) and pea (chilling-tolerant) were studied. When pea or bean leaf discs were excised and incubated at 25°C, transient increases in ethylene production and 1-aminocyclopropane-1-carboxylic acid (ACC) accumulation were observed. Both pea and bean discs kept at 5°C evolved little ethylene, but levels of ACC increased in pea discs and not in bean discs. When discs of either species were chilled at 5°C immediately after excision and then transferred to 25°C 9 h later, increases in their ACC levels and ethylene production rates were observed. Discs were also incubated at 25°C for 12 h to allow excision-induced ethylene production to subside and then chilled at 5°C. Nine hours later, these discs were transferred to 25°C, and an increase in ethylene production was observed. These data indicate that chilling suppresses excision-induced ethylene production and enhances the production of ethylene after transfer to 25°C. Chilling of whole plants resulted in increased production of ethylene and ACC in the chilling-sensitive bean but not in the chilling-tolerant pea. Treatment of bean plants with the ethylene antagonists silver thiosulfate, norbornadiene, or aminooxyacetic acid, or of pea plants with ethylene, did not affect the appearance of chilling injury symptoms, indicating that ethylene does not induce injury symptoms and may not have an adaptive role in chilling stress.     

Chilling-Induced Ethylene Production in the Peel and Pulp of Banana

Ethylene production rates and 1-aminocyclopropane-1-carboxylic acid (ACC) synthetase activities were 0. 78,0.91 nl· g-l ·h-land 0.02,0.05 nmol·g-1·h-1 respectively in the peel and pulp of newly harvested banana fruits(Musa acuminata Colla “warf cavendish”),their ethylene-forming enzyme(EFE)activities were yet as high as 10.5 and 5.1 nl·g-1·h-1. When the fruits were chilled at 1.5℃ ,the ethylene production and EFE activities of the peel and pulp kept decreasing with the time course of chilling treatment. However, after these chilled fruits were transferred to 20℃ for 24 h,their ACC synthetase activities increased markedly,and ethylene production had separate peaks(1.75 and 2.45 nl·g-1 ·h-1) in the peel and pulp. In this case,the endogenous low content of S-adenosylmethionine (SAM)in vivo was insufficient for its ACC synthesis, The inhibitory effect of cycloheximide on ACC synthesis showed that chilling-induced ethylene production was mainly the result of activity of the resynthesized ACC synthetase induced by chilling treatment. The production of chilling-induced ethylene could be good indicator of chilling injury, but it is unlikely an indicator of chilling damage during ripening process in banana. In the severly chilling-injured fruits, both the peel and pulp still had the capability of converting ACC to ethylene.     

Evidence for the involvement of ethylene in the expression of specific RNAs during maturation of the orange,a non-climacteric fruit

Twelve cDNAs corresponding to mRNAs inducible by ethylene were isolated by differential screening of a cDNA library from ethylene-treated Citrus sinensis fruits. Northern analysis of RNA extracted from flavedo of ethylene-treated fruits and from fruits at different maturation stages showed that some of the mRNAs corresponding to these cDNAs were regulated both by ethylene treatment and during fruit maturation. The effect of exogenous ethylene on leaves and of endogenous ethylene on flowers showed that gene induction was not restricted to the flavedo tissue. The possible role of ethylene during maturation of the non-climacteric Citrus fruit is discussed.     

Effect of LAB 173 711, an ABA analogue,on low-temperature resistance of mung bean seedlings

The effect of LAB 173 711, a synthetic analogue of abscisic acid, has been evaluated on chilling-sensitive mung bean (Vigna radiata L. cv. Local V.) seedlings. Electrical conductivity was used for assessing the degree of chilling injury. Exposure of 8-day-old mung bean seedlings to 4°C for 35 h resulted in a 50% electrolyte leakage and induced irreversible chilling injury. The seedlings gained the best protection against chilling injury by pretreatment with LAB 173 711 (5 × 10^–4 M) for 3 days. The protection effect could be sustained for 4 days. The LAB 173 711 pretreatment at 28°C did not cause a significant difference in the electrolyte leakage over the ambient temperature (28°C) control. Application of LAB 173 711 at 28°C reduced visible injury and the treated seedlings had higher ethylene production and respiration rate over the untreated control. LAB 173 711 helped maintain the integrity of the cell membrane and thus reduced the leakage of soluble sugar and amino acids. These combined effects led to a higher chilling tolerance in the mung bean seedlings.     

The Fine Structure of Conidia of Botryodiplodia ricinicola with Observations on Effects of Chilling

Conidia of Botryodiplodia ricinicola (Saccardo) Petrak havebeen studied, principally by freeze-etch electron microscopy.Freshly harvested conidia have a thin scaly surface layer, freeof rodlets, which covers an otherwise homogeneous-looking wallwhich is continuous with the single centrally-perforate septum.The contours of the plasmalemma are usually smooth. Nuclei andsmall vacuoles are numerous. Hydrophobic fracture faces of theplasmalemma, tonoplasts and nuclear membranes variously revealintra-membrane particles or corresponding depressions or both.Lipid inclusions are small and numerous. Compact orderly stacksof membranes are present, sometimes one in each locule of theconidium. Conidia of a strain insensitive to chilling were seento differ only in respect of the distribution of intra-membraneparticles on fracture faces of tonoplasts. Chilled and chilled-and-soakedconidia of the wild type showed fine-structural differencesfrom untreated conidia, most obviously in respect of the greatersize of some of the lipid inclusions, but also in respect offeatures of the plasmalemma which after chilling contained plasmalemmasomesand, after subsequent immersion for 15 min, showed annular depressions.Also, intra-membrane particles in some membrane systems showedaltered distribution between the two hydrophobic fracture faces.It is concluded that cell lipids and cytoplasmic membrane systemsmay be involved in the previously demonstrated chilling sensitivityof conidia of this species. Botryodiplodia ricinicola, conidia, ultrastructure, chilling effects     

Cell wall-degrading enzymes and pectin solubility and depolymerization in immature and ripe watermelon (Citrullus lanatus) fruit in response to exogenous ethylene

Watermelon fruit have been shown to be extremely sensitive to exogenous ethylene, exhibiting acute symptoms of whole-fruit softening and placental-tissue water-soaking following short periods of exposure to the gas. This study addressed the firmness, specific activities of cell wall hydrolases, and solubility and molecular mass properties of polyuronides in placental tissue in response to treatment of intact fruit with ethylene. Watermelon fruit were harvested at the immature and full-ripe stages and exposed to 50 µl l⁻¹ ethylene for 6 days at 20°C. The firmness of placental tissue from ethylene-treated ripe and immature fruit decreased nearly 80% during 6 days of ethylene exposure, whereas the firmness of placental tissue from fruit maintained in air remained relatively constant up to day 3 and then decreased slightly (12%) during the following 3 days of storage. Although ethylene treatment in some cases influenced the levels of extractable placental-tissue polygalacturonase (EC 3.2.1.15), pectinmethylesterase (EC 3.2.1.11), and α -(EC 3.2.1.22) and β -galactosidase (EC 3.2.1.23) specific activities, these effects were not observed for fruit of both developmental stages and appeared not to be directly involved in the water–soaking syndrome. Symptoms of water-soaking were accompanied by increases in the levels of water- and CDTA ( trans -1,2-cyclohexanediamine- N,N,N',N' -tetraacetic acid)-soluble polyuronides and significant molecular mass downshifts in polyuronides in both immature and ripe watermelon fruit. Polyuronide depolymerization in ethylene-treated ripe fruit was extensive. The parallel trends of enzyme changes in ethylene- compared with air-treated fruit indicate that extractable enzyme levels are not associated with development of the water-soaking disorder. The potential involvement of membrane dysfunction in the water-soaking phenomenon is discussed.