scholarly journals Ethylene production in apple infected by Gleosporium album Ostrw. at cold storage

2011 ◽  
Vol 33 (No. 1) ◽  
pp. 1-6
Author(s):  
J. Goliáš ◽  
A. Němcová ◽  
P. Mýlová
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Canonical Correlation ◽  
Storage Temperature ◽  
Apple Fruit ◽  
Gas Analysis ◽  
Light Hydrocarbons ◽  
High Affinity ◽  
Headspace Gas

In ten cultivars of apple fruit, ethylene production expressed in μl/kg/h was determined. The cultivar Resista exhibited a higher ethylene production and can be differentiated from other cultivars. The production ranged from 4.2 ± 0.58 μl/kg/h in the case of Meteor cv. up to 131.6 ± 5.5 μl/kg/h in Resista cv. Infected fruit of Topaz cv. had a lower ethylene production at cold storage temperature (3°C) than some healthy fruit. All examined cultivars can be divided into three clusters. Discriminant analysis and canonical correlation analysis of the examined apple fruit led to the determination of healthy and infected fruit. Values of ethylene production were analyzed on intact fruit by using headspace gas analysis by CGC with thermal desorption technique. Carbosieve G was chosen as the adsorbent material for the traps due to its relatively high affinity for light hydrocarbons such as ethylene. For a full trap of ethylene in the enrichment column the sufficient amount of percolating gas is about 0.3 l.  

scholarly journals Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

1985 ◽  
Vol 12 (1) ◽  
pp. 45-49 ◽  
Author(s):  
D. L. Ketring ◽  
H. E. Pattee
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Ethylene Production ◽  
Sharp Increase ◽  
Gradual Increase ◽  
The Other ◽  
Immature Seeds ◽  
Positive Correlations ◽  
Mature Seeds

Abstract Following harvest, peanuts are usually subjected to a period of storage. During storage biochemical changes are known to occur. The objectives of this study were to determine the changes and relationship in ethylene production, germination, and lipoxygenase (LG) activity during cold storage of dormant NC-13 peanut seeds. Two seed lots (SL) were used: one grown in Oklahoma (SL80) and the other grown in N. Carolina (SL81). SL80 and SL81 were stored at 2 to 5 C for 193 and 242 days, respectively. Samples were taken at about 28-day intervals for determination of germination, ethylene production, and LG activity. Seeds of two and three maturities were tested for SL80 and SL81, respectively. As afterripening of stored seeds proceeded, ethylene production gradually increased, with the maximum at 48 hours of germination. Germination showed a concomitant gradual increase. Lipoxygenase activity of both seedlots was less for mature than for immature seeds and showed a sharp increase during storage at 2 to 5 C, particularly for immature seeds. After heat-treatment to break dormancy of sublots from SL81, there was a progessive increase in ethylene production and germination, but most notably for mature seeds. In contrast to ethylene production and germination, after heat-treatment LG activity declined. Linear correlation coefficient (r) values between ethylene production and germination were highly significant for mature seeds from SL80 at 48 and 72 hours of germination, but only at 72 hours for immature seeds. For SL81 as for SL80, significant positive correlations were found between ethylene production and germination. However, correlations between LG activity and the other variables were not significant except for mature seeds from SL81. Significant positive correlations for both ethylene production and germination with LG activity also existed for these seeds. But after heat-treatment these correlations no longer occurred. The data indicate that the metabolic processes related to ethylene production and germination are occurring simultaneously with those of LG activity. The possibility that metabolites from LG activity serve as substrates for ethylene production can not be precluded.

scholarly journals Preharvest Aminoethoxyvinylglycine Plus Postharvest Heat Treatments Influence Apple Fruit Ripening after Cold Storage

HortScience ◽  
2009 ◽  
Vol 44 (6) ◽  
pp. 1637-1640 ◽  
Author(s):  
Valeria Sigal Escalada ◽  
Douglas D. Archbold
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Limiting Factor ◽  
Acyltransferase Activity ◽  
Solids Concentration ◽  
The Impact

The impact of heat plus aminoethoxyvinylglycine (AVG) treatments alone or in combination on ripening of four apple cultivars has been studied. A solution of AVG was applied to ‘Lodi’, ‘Senshu’, ‘Redchief Delicious’, and ‘Red Fuji’ apple trees ≈4 weeks before normal harvest at 124 g·ha−1 a.i. After harvest, half of each group of control and AVG-treated fruit was heated at 38 °C for 4 days and then stored at 4 °C for 30 days. After cold storage, AVG and heat individually suppressed ethylene production of ‘Senshu’ and ‘Redchief Delicious’ but not of ‘Lodi’ or ‘Red Fuji’. The combination of AVG with heat treatment reduced ethylene production the most consistently in each cultivar except ‘Lodi’, suggesting some additive effect of the treatments. The respiration rate after cold storage was not consistently affected by any treatment. AVG alone and with heat maintained firmness of ‘Lodi’, AVG plus heat maintained it in ‘Senshu’, but neither ‘Redchief Delicious’ nor ‘Red Fuji’ firmness responded to the treatments. AVG-treated ‘Lodi’ and ’Redchief Delicious’ fruit, heated fruit of all cultivars, and AVG plus heat in all had lower titratable acidity than controls after cold storage. Although there were no effects of any treatment on fruit soluble solids concentration, the combined treatment increased the soluble solids:titratable acidity ratio of all cultivars, although heat or AVG alone had no consistent effects. Total ester production by ‘Redchief Delicious’ peel tissue after cold storage was reduced 44% by AVG and 70% or more by heat and AVG plus heat. There were no differences in peel alcohol acyltransferase activity among the treatments, supporting the hypothesis that substrate availability was the limiting factor for ester synthesis in treated fruit. Overall, heat plus AVG treatment did not provide any advantage over each alone for maintaining apple fruit quality during short-term cold storage.

scholarly journals A comparison of apple cultivars regarding ethylene production and physico-chemical changes during cold storage

2008 ◽  
Vol 35 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
J. Goliáš ◽  
P. Mýlová ◽  
A. Němcová
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Light Hydrocarbons ◽  
Titratable Acid ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Sugar Levels

Measurements of titratable acidity, soluble solids, firmness, ethylene production and weight loss were made for five apple cultivars held in cold storage for 100 days. Carbosieve G in the traps of the enrichment column, which has only a moderate affinity for light hydrocarbons, was found to meet the requirements for the optimal thermal desorption of ethylene (130°C for 2 minutes) from the enrichment column to the analytical column. ANOVA showed significant differences in all these five parameters between the five cultivars Golden Delicious Reinders, Resista, Topaz, Meteor and Rubinstep, and also in the course of storage. In all cases, the changes in titratable acids measured during storage were especially significant, but the observed changes in sugar levels, as measured by refractometry, were too variable to be useful in this context. High rates of ethylene production impacted probably only indirectly on the loss of firmness and the other parameters which were measured. Discriminant analysis of the measurements of firmness, ethylene production and titratable acid provided the best means of differentiating the cultivars, although Golden Delicious Reinders and Resista still could not be completely separated. Other parameters (soluble solids and loss in weight) did not contribute to the discriminant resolution.

Determination of dimethyl sulphide in blood and adipose tissue by headspace gas analysis

1991 ◽  
Vol 565 (1-2) ◽  
pp. 453-456 ◽  
Author(s):  
Koichi Terazawa ◽  
Hiroshi Kaji ◽  
Hiromitsu Akabane ◽  
Takehiko Takatori
Keyword(s):  
Adipose Tissue ◽  
Gas Analysis ◽  
Dimethyl Sulphide ◽  
Headspace Gas

scholarly journals Ethylene Production and Fruit-softening Rates in Several Apple Fruit Ripening Variants

HortScience ◽  
1993 ◽  
Vol 28 (2) ◽  
pp. 135-137 ◽  
Author(s):  
Christopher D. Gussman ◽  
Joseph C. Goffreda ◽  
Thomas J. Gianfagna
Keyword(s):  
Carboxylic Acid ◽  
Cold Storage ◽  
Ethylene Production ◽  
High Capacity ◽  
Apple Fruit ◽  
Fruit Softening ◽  
Postharvest Storage ◽  
Time Period ◽  
Golden Delicious ◽  
Low Levels

Ethylene production and fruit softening during postharvest storage of several apple (Malus domestica Borkh.) ripening variants were compared with two standard cultivars. PA14-238 and D101-110 produced only low levels of ethylene (<10 μl·kg–1·hour–1) at harvest and throughout most of 86 days of storage at 4C, whereas `Red Chief Delicious' and `Golden Delicious' fruit produced >100 μl ethylene/kg per hour during the same time period. PA14-238 and D101-110 flesh disks converted aminocyclopropane-1-carboxylic acid (ACC) but not methionine (MET) to ethylene. `Red Chief Delicious' readily converted both MET and ACC to ethylene at the end of cold storage. PA14-238 fruit were the firmest and did not soften during postharvest storage; however, D101-110 softened appreciably. NJ55 did not produce ethylene at harvest, but produced a significant amount of ethylene (90 μl·kg–1·hour–1) during storage. Despite its high capacity to produce ethylene, NJ55 remained nearly as firm as PA14-238 at the end of cold storage.

410. The oxidation of ascorbic acid in dairy products

1950 ◽  
Vol 17 (1) ◽  
pp. 54-65 ◽  
Author(s):  
J. E. Allan
Keyword(s):  
Ascorbic Acid ◽  
Cold Storage ◽  
Dairy Products ◽  
Room Temperature ◽  
Ferric Iron ◽  
Storage Temperature ◽  
Chloride Ion ◽  
Inhibitory Effect ◽  
Titration Procedure

1. The determination of ascorbic acid in butter by the usual macrotitration method was found to be impossible because this substance rapidly became oxidized while the butter was being melted, so that only about half could be recovered.2. A simple micro-titration procedure enabled more reliable results to be obtained, but the loss of ascorbic acid from smaller samples could not be reduced below about 10% under the most favourable conditions.3. Kinetic experiments have been carried out on butter serum and buttermilk to which ascorbic acid had been added, and from the results it has been deduced that the oxidation of ascorbic acid takes place by three distinct concomitant reactions: one catalysed by the original copper, one catalysed by added copper, and one catalysed by added ferric iron.4. It has been calculated that in an unsalted butter of normal metallic content half the ascorbic acid would be oxidized in about 12 hr. at cold storage temperature ( – 13° C). At this temperature, 0·1 p.p.m. of added copper is about twenty times as effective a catalyst as 1·0 p.p.m. of added iron. At room temperature the corresponding half-oxidation time would be about 2 hr., and here 0·1 p.p.m. of added copper is about four times as active as 1·0 p.p.m. of added iron. In salted butter the inhibitory effect of the chloride ion would increase these times somewhat.5. The chemical state in which copper and iron exist in milk and related products has been discussed, especially in relation to the kinetic results obtained.

scholarly journals Chilling injury investigation by non-destructive measuring methods during banana cold storage

2018 ◽  
Vol 14 (s1) ◽  
pp. 147-158
Author(s):  
Tamás Zsom ◽  
Edina Strohmayer ◽  
Lien Phuong Le Nguyen ◽  
Géza Hitka ◽  
Viktória Zsom-Muha
Keyword(s):  
Chlorophyll Fluorescence ◽  
Cold Storage ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Optical Methods ◽  
Fluorescence Measurement ◽  
Cold Temperatures ◽  
Low Temperature Storage ◽  
Positive Effects

Banana is a really chilling injury sensitive product. Its sensitivity to cold temperatures generates serious practical, economical and commercial problems. Chilling injury related physiological responses of Cavendish type green banana samples stored at 2.5, 5, 10 °C and near optimal (15 °C) cold storage temperature were investigated by nondestructive optical methods (surface color and chlorophyll fluorescence measurement, DA-index® evaluation) and by the determination of the physiological reactions (respiration, ethylene production, symptom manifestation) during cold storage and the 8-day long subsequent shelf-life. The positive effects of low temperature storage were proven on mass loss, respiration and ethylene production. In case of bananas stored at 2.5–10 °C, the chilling injury related changes in chlorophyll content related DA-index®, IR-values; Fm and Fv chlorophyll fluorescence values, the L*, a*, b*, C* and hue angle color characteristics suggested clearly from day 3 the onset of chilling injury several days before the visible signs of chilling injury appeared.

scholarly journals Cultivar Variation in Response to AVG and Heat Treatments for Sustaining Apple Fruit Quality in Cold Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 781D-782
Author(s):  
Valeria Sigal Escalada* ◽  
Douglas D. Archbold
Keyword(s):  
Heat Treatment ◽  
Respiration Rate ◽  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Apple Fruit ◽  
Heat Treatments ◽  
Apple Cultivars ◽  
Postharvest Ripening

To determine if apple cultivars vary in their response to aminoethoxyvinylglycine (AVG) and heat treatment, alone or combined, postharvest ripening traits and storability of treated Lodi, Senshu, Red Delicious and Fuji have been studied. An aqueous solution of AVG was applied 4 weeks before harvest of each cultivar at 124 g·ha-1 a.i. Control and AVG-treated fruit were heated at 38 °C for 4 days. Fruit were ripened at ambient temperature immediately harvest and treatment, or after storage at 4 °C for 30 days. AVG reduced firmness loss in all but Fuji apples immediately after harvest, and that effect was maintained in Senshu and Red Delicious apples after 30 days in cold storage. All AVG-treated fruit showed a reduction in respiration rate and ethylene production immediately after harvest as well as after removal from cold storage. Heat treatment alone prevented firmness loss in Senshu and Red Delicious cultivars, and slightly reduced respiration rate of Lodi and Senshu apples. Ethylene production was clearly lower in heated compared to non-heated fruit in Senshu, Red Delicious and Fuji. After cold storage, AVG and heat treatments combined decreased flesh firmness loss of Lodi apples, reduced respiration in Lodi and Fuji apples, and highly repressed ethylene production of Red Delicious and Fuji fruit. Overall, AVG seemed to have a stronger effect on the measured ripening traits, and its combination with heat treatment improved fruit quality of cold-stored Lodi apples and reduced ethylene production the most for all but Lodi.

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