Foliar application of aminoethoxyvinylglycine (AVG) delays fruit ripening and reduces pre-harvest fruit drop and ethylene production of bagged “Kogetsu” apples

2006 ◽  
Author(s):  
Andrew C. Rath ◽  
In-Kyu Kang ◽  
Chong-Ho Park ◽  
Wook-Jae Yoo ◽  
Jae-Kyun Byun
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Foliar Application ◽  
Fruit Drop

scholarly journals Effects of NAA, AVG, and 1-MCP on Ethylene Biosynthesis, Preharvest Fruit Drop, Fruit Maturity, and Quality of ‘Golden Supreme’ and ‘Golden Delicious’ Apples

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 101-105 ◽  
Author(s):  
Rongcai Yuan ◽  
David H. Carbaugh
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Ethylene Biosynthesis ◽  
Harvest Date ◽  
Naphthaleneacetic Acid ◽  
Fruit Drop ◽  
Fruit Maturity ◽  
Significant Difference ◽  
Golden Delicious

Effects of naphthaleneacetic acid (NAA), aminoethoxyvinylglycine (AVG), and 1-methylcyclopropene (1-MCP) alone or in combination on fruit ethylene production, preharvest fruit drop, fruit quality, and fruit maturation were examined in ‘Golden Supreme’ and ‘Golden Delicious’ apples (Malus ×domestica Borkh.). In ‘Golden Supreme’ apples, the combination of two applications of AVG and one application of NAA 3 and 1 week, respectively, before the anticipated optimum harvest date synergistically inhibited fruit ethylene production and delayed fruit drop and ripening. Compared with one or two applications of AVG, the combination of one application of AVG and two applications of NAA had much lower preharvest fruit drop, although there was no significant difference in fruit ethylene production among these treatments. In ‘Golden Delicious’ apples, 1-MCP at 396 mg·L−1 had a better effect in delaying fruit drop than did AVG at 125 mg·L−1 or NAA at 20 mg·L−1 when they were applied a week before the optimum harvest date. The combination of NAA and 1-MCP or AVG was more effective in delaying fruit drop than were NAA, 1-MCP, or AVG alone. Fruit ethylene production was inhibited by 1-MCP and AVG but not by NAA. 1-MCP and AVG delayed fruit ripening, whereas NAA increased fruit ripening as determined by fruit firmness and starch.

scholarly journals Genetic dissection of climacteric fruit ripening in a melon population segregating for ripening behavior

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Lara Pereira ◽  
Miguel Santo Domingo ◽  
Valentino Ruggieri ◽  
Jason Argyris ◽  
Michael A. Phillips ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Genome Wide Association Study ◽  
Recombinant Inbred Lines ◽  
Introgression Line ◽  
Complex Trait ◽  
Chromosome 8 ◽  
Genetic Dissection ◽  
Climacteric Fruit ◽  
A Genome

Abstract Melon is as an alternative model to understand fruit ripening due to the coexistence of climacteric and non-climacteric varieties within the same species, allowing the study of the processes that regulate this complex trait with genetic approaches. We phenotyped a population of recombinant inbred lines (RILs), obtained by crossing a climacteric (Védrantais, cantalupensis type) and a non-climcteric variety (Piel de Sapo T111, inodorus type), for traits related to climacteric maturation and ethylene production. Individuals in the RIL population exhibited various combinations of phenotypes that differed in the amount of ethylene produced, the early onset of ethylene production, and other phenotypes associated with ripening. We characterized a major QTL on chromosome 8, ETHQV8.1, which is sufficient to activate climacteric ripening, and other minor QTLs that may modulate the climacteric response. The ETHQV8.1 allele was validated by using two reciprocal introgression line populations generated by crossing Védrantais and Piel de Sapo and analyzing the ETHQV8.1 region in each of the genetic backgrounds. A Genome-wide association study (GWAS) using 211 accessions of the ssp. melo further identified two regions on chromosome 8 associated with the production of aromas, one of these regions overlapping with the 154.1 kb interval containing ETHQV8.1. The ETHQV8.1 region contains several candidate genes that may be related to fruit ripening. This work sheds light into the regulation mechanisms of a complex trait such as fruit ripening.

CHANGES IN FLESH FIRMNESS AND ETHYLENE PRODUCTION OF DIFFERENT PEACH TYPES DURING FRUIT RIPENING

2008 ◽  
pp. 153-159
Author(s):  
Ming-Te Lu ◽  
Chia-Wei Song ◽  
Chao-Chia Huang ◽  
Shyi-Kuan Ou
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Flesh Firmness

scholarly journals Effect of foliar spray of zinc, iron and boron on the growth, yield and sensory characters of guava (Psidium guajava L.) Cv. Sardar L-49

2016 ◽  
Vol 8 (2) ◽  
pp. 701-704
Author(s):  
M. G. Bhoyar ◽  
M.V. Ramdevputra
Keyword(s):  
Zinc Sulphate ◽  
Foliar Application ◽  
Foliar Spray ◽  
Growth Yield ◽  
Psidium Guajava ◽  
Guava Fruit ◽  
Overall Acceptability ◽  
Combined Application ◽  
Fruit Drop ◽  
Sensory Parameters

The field experiment was carried to evaluate the response to the foliar application of micronutrients viz. zinc, iron and boron in single or in different combinations on guava (Psidium guajava L.) cv. Sardar L-49 for various growth, yield and sensory parameters. From various combinations of micronutrients growth characters were remain uninfluenced. Combination of 0.5% Zinc sulphate + 0.5% Ferrus sulphate + 0.3% Borax significantly influenced fruit per shoot (3.6), overall yield (57.1 kg/tree) and sensory characters like aroma (7.7), taste (8.1), flavour (8.2), texture (7.5) and also overall acceptability (7.9). Application of 0.3% Borax significantly influenced flowers per shoot (5.3). Minimum fruit drop was recorded with application of 0.5% Ferrus sulphate + 0.3% Borax and minimum fruit drop per shoot observed in 0.5% Zinc sulphate + 0.3% Borax foliar application. The present study indicated that combined application of micronutrients enhanced fruit set, minimized fruit drop and overall yield. This has resulted in improved sensory characters in the guava fruit. This will lure consumers with appealing fruit that would enable farmers to earn a decent sum of money.

scholarly journals ENHANCING HOT PEPPER PRODUCTION AND UTILIZATION IN MISSISSIPPI.

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 269A-269
Author(s):  
Patrick Igbokwe ◽  
June Tartt ◽  
Robert Leard
Keyword(s):  
Fruit Ripening ◽  
Field Experiments ◽  
Foliar Application ◽  
Yield Potential ◽  
Hot Pepper ◽  
Marketable Yield ◽  
Chlormequat Chloride ◽  
Bud Formation ◽  
Hot Peppers ◽  
Pepper Sauce

Two field experiments were used to determine the yield potential of 'Long Pod' cayenne hot peppers due to foliar application of 528 ppm each of chlormequat chloride. ethephon, and ancymidol. Applications were either made at bud formation, fruit development or fruit ripening periods. At last harvest, samples of marketable red-ripe fruits from the border rows of both 'Long Pod' cayenne and “Oriental-l” hot pepper plots were used for hot pepper sauce formulations. Two sets of 32 panelists each, were used to evaluate both the newly formulated experimental (ICES-1 and EHS-2) and commercial (CHS-1 and CHS-2) hot peppers sauces for quality. In 1990, marketable yield was highest due to chlormequat chloride. and for application made at fruit ripening. In 1991, marketable yield was highest due to ancymidol application, and for application made at fruit ripening. Mean sensory scores for hot sauce appearance, flavor and texture were generally highest for experimental hot sauces, whereas pungency scores were highest due to “CHS-1” commercial hot sauce.

scholarly journals Identification of a Gene Encoding Glutamate Decarboxylase Involved in the Postharvest Fruit Ripening Process in Banana

HortScience ◽  
2014 ◽  
Vol 49 (8) ◽  
pp. 1056-1060 ◽  
Author(s):  
Wei Hu ◽  
Ju-Hua Liu ◽  
Xiao-Ying Yang ◽  
Jian-Bin Zhang ◽  
Cai-Hong Jia ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Glutamate Decarboxylase ◽  
Ethylene Biosynthesis ◽  
Gene Encoding ◽  
Ripening Process ◽  
Climacteric Fruit ◽  
Genes Encoding ◽  
Postharvest Ripening ◽  
Exogenous Ethylene

The banana, a typical climacteric fruit, undergoes a postharvest ripening process followed by a burst in ethylene production that signals the beginning of the climacteric period. Postharvest ripening plays an important role in improving the quality of the fruit as well as limiting its shelf life. To investigate the role of glutamate decarboxylase (GAD) in climacteric ethylene biosynthesis and fruit ripening in postharvest banana, a GAD gene was isolated from banana, designated MuGAD. Coincidently with climacteric ethylene production, MuGAD expression as well as the expression of the genes encoding the Musa 1-aminocyclopropane-1-carboxylate synthase (MaACS1) and Musa 1-aminocyclopropane-1-carboxylate oxidase (MaACO1) greatly increased during natural ripening and in ethylene-treated banana. Moreover, ethylene biosynthesis, ripening progress, and MuGAD, MaACS1, and MaACO1 expression were enhanced by exogenous ethylene application and inhibited by 1-methylcyclopropene (1-MCP). Taken together, our results suggested that MuGAD is involved in the fruit ripening process in postharvest banana.

scholarly journals Effect of 1-MCP on Apple Fruit Ripening and Volatile Production

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 536D-536 ◽  
Author(s):  
J. Song ◽  
M.S. Tian ◽  
D.R. Dilley ◽  
R.M. Beaudry
Keyword(s):  
Fruit Ripening ◽  
Ethylene Production ◽  
Quality Criterion ◽  
Apple Fruit ◽  
Climacteric Fruit ◽  
Aroma Production ◽  
Ethylene Action ◽  
Important Quality ◽  
The Relationship ◽  
Volatile Production

Aroma production by apple fruit is an important quality criterion and has been found to be a fruit-ripening-related process. 1-Methylcyclopropene (1-MCP), an effective ethylene action inhibitor, was used to study the relationship between volatile biosynthesis, ethylene action, and fruit ripening in `Golden Delicious' apple fruit. Pre-climacteric fruit were treated with 1-MCP vapors at a concentration of 500 parts per billion (v/v) at 23°C. 1-MCP prevented the climacteric rise of ethylene production, respiration, and volatile production, while untreated fruits developed typical climacteric changes in ethylene production, respiration and volatile production. Applying ethylene at 15–20 parts per million for 24 hr 11 days after 1-MCP treatment could not overcome the effect of 1-MCP, suggesting that 1-MCP inhibited ethylene action irreversibly. Interestingly, when 1-MCP-treated tissue were fed butanol and butyric acid, they converted these compounds to their corresponding esters butylacetate and butylbutanoate. Thus precursor supply is apparently limiting and appears to be ethylene-dependent.

scholarly journals 369 Relationship Between Ethylene Production and Accumulation of Cuticular Constituents in `Delicious' Apples During Fruit Ripening at Room Temperature

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 507C-507 ◽  
Author(s):  
Zhiguo Ju ◽  
William J. Bramlage
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Room Temperature ◽  
Developmental Changes ◽  
Ethylene Synthesis ◽  
Fruit Peel ◽  
Carbohydrate Polymers ◽  
Fatty Acids And Alcohols

Developmental changes in total cuticle and cuticular constituents were studied with `Delicious' fruit. Total wax (0.31 mg/cm2) and total cutin (0.54 mg/cm2, including carbohydrate polymers) were low in young fruit. They increased during fruit growth and reached 1.41 and 2.47 mg/cm2 of fruit peel at harvest, respectively. During fruit ripening at 20 °C, total cutin did not change, but total wax increased rapidly and reached 2.15 mg•cm-2 at 6 weeks. The increase of cuticular wax paralleled the increase of internal ethylene in fruit. Wax was separated by column chromatograph into four portions, hydrocarbons and wax esters, free alcohols, free fatty acids, and diols. More than half of the diols was ursolic acid. During fruit development, more hydrocarbons and diols accumulated in cuticle than free fatty acids and alcohols. During fruit ripening, all of the four portions increased, coincident with the climacteric rise in ethylene, but the increase rates of free fatty acids and alcohols were higher than those of other portions. Aminoethoxyvinylglycine (AVG, 220 mg•L-1) preharvest treatment inhibited internal ethylene synthesis to below 0.5 μL•L-1 during 6 weeks at 20 °C, and also inhibited wax accumulation. Ethephon (200 mg/L) preharvest treatment increased ethylene production and accelerated wax accumulation. α-farnesene accumulation coincided with increased internal ethylene and paralleled free fatty acid and alcohol accumulation.

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