The role of ethylene in the prevention of chilling injury in nectarines |
| |
Authors: | Hong-Wei Zhou Li Dong Ruth Ben-Arie Susan Lurie |
| |
Institution: | aDepartment of Postharvest Science, Agricultural Research Organization, The Volcani Center, Bet-Dagan, 50250, Israel;bDepartment of Landscape Architecture, Beijing Forestry University, Beijing 100083, China |
| |
Abstract: | 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. |
| |
Keywords: | 1-aminocyclopropane-1-carboxylic acid (ACC) ACC oxidase (ACO) chilling injury ethylene production Persica prunus woolliness (mealiness) |
本文献已被 ScienceDirect 等数据库收录! |
|