Effect of low oxygen and high carbon dioxide on the levels of ethylene and 1-aminocyclopropane-1-carboxylic acid in ripening apple fruits |
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Authors: | Li Zhen-guo Liu Yu Dong Jian-guo Xu Rong-jiang Zhu Mei-zhen |
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Affiliation: | 1. Laboratory of Environment Physiology, Shanghai Institute of Plant Physiology, Academia Sinica, Shanghai, China 2. Shanghai Fruit Company, Shanghai, China
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Abstract: | The association of the level of ACC and the ethylene concentration in ripening apple fruit (Malus sylvestris Mill, var. Ben Davis) was studied. Preclimacteric apple contained small amounts of ACC and ethylene. With the onset of the climacteric and a concomitant decrease in flesh firmness, the level of ACC and ethylene concentration both increased markedly. During the postclimacteric period, ethylene concentration started to decline, but the level of ACC continued to increase. Ethylene production and loss of flesh firmness of fruits during ripening were greatly suppressed by treatments with low O2 (O2 1–3%, CO2 O%) or high CO2 (CO2 20–30%, O2 15–20%) at the preclimacteric stage. However, after 4 weeks an accumulation of ACC was observed in treated fruits when control fruit was at the postclimacteric stage. Treatment of fruit with either low O2 or high CO2 at the climacteric stage resulted in a decrease of ethylene production. However, the ACC level in fruit treated with low O2 was much higher than both control and high CO2 treated fruit; it appears that low O2 inhibits only the conversion of ACC to ethylene, resulting in an accumulation of ACC. Since CO2 inhibits ethylene production but does not result in an accumulation of ACC, it appears that high CO2 inhibits both the conversion of ACC to ethylene and the formation of ACC. |
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