Prestorage Low-oxygen Atmosphere Treatment Reduces Chilling Injury Symptoms in `Fuerte' Avocado Fruit

`Hass' avocado (Persea americana Mill.) fruit were heat treated in water at 38 °C for 0 to 120 minutes, and stored at 0.5 °C for up to 28 days. After storage, fruit were ripened at 20 °C and their quality evaluated. External chilling injury (CI) developed during storage in nonheated fruit. Skin (exocarp) sectioning showed that browning developed from the base of the exocarp, and with longer storage, this browning moved outwards toward the epidermis. Longer durations of hot water treatment (HWT) progressively reduced CI; 60 minutes was the optimal duration that eliminated external CI, while best maintaining fruit quality. Concomitantly, electrolyte leakage of heated skin tissue increased ≈70% during storage, whereas electrolyte leakage of nonheated skin tissue increased ≈480% over the same period. Thus, significant protection was conferred by HWTs against low temperature damage to avocados and these effects are reflected in the morphology and physiology of the skin tissue.

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PHYSIOLOGICAL AND CELL WALL METABOLIC RESPONSES OF GRANNY SMITH APPLES TO LOW OXYGEN STORAGE.

HortScience ◽

10.21273/hortsci.25.9.1090 ◽

1990 ◽

Vol 25 (9) ◽

pp. 1090G-1090

Author(s):

Marius Huysamer ◽

John M. Labavitch ◽

Adel A. Kader

Keyword(s):

Ethylene Production ◽

Titratable Acidity ◽

Ambient Air ◽

Water Soluble ◽

Soluble Solids ◽

Oxygen Storage ◽

Degree Of Hydrolysis ◽

Low Oxygen ◽

Production Rates ◽

Neutral Sugars

Commercially grown Granny Smith apples were stored at 0°C in air or 1% O2, and 2 sets of samples were taken every 4 weeks over a 28 week period. One set was immediately analysed for weight loss, firmness, color, soluble solids, pH and titratable acidity. Alcohol-insoluble substances were analysed for starch, water-soluble uronides, water-insoluble uronides, cellulose and neutral sugars. The second set of samples was kept in air at 20°C for an additional week, during which respiration and ethylene production rates were measured, prior to the above analyses. Storage in 1% O2 led to the improved maintenance of firmness, reduced respiration and ethylene production rates in ambient air, and a reduced content of water-soluble uronides, suggesting a reduced degree of hydrolysis. The correlation between firmness and water-soluble uronide content was not very strong. The predominant neutral sugars present in the wall were arabinose and galactose, and activities of putative hydrolyses that may be involved in the metabolism of polymers containing these sugars will be discussed.

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Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness

HortScience ◽

10.21273/hortsci.42.7.1659 ◽

2007 ◽

Vol 42 (7) ◽

pp. 1659-1664 ◽

Cited By ~ 33

Author(s):

Chae Shin Lim ◽

Seong Mo Kang ◽

Jeoung Lai Cho ◽

Kenneth C. Gross ◽

Allan B. Woolf

Keyword(s):

Capsicum Annuum ◽

Water Loss ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Color Change ◽

Chilling Injury ◽

Bell Pepper ◽

Low Temperature Storage ◽

Bell Peppers ◽

Temperature Storage

To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.

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Antioxidizing Enzyme Activities in Chilling-sensitive and Chilling-tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.134.1.156 ◽

2009 ◽

Vol 134 (1) ◽

pp. 156-163 ◽

Cited By ~ 14

Author(s):

Chae Shin Lim ◽

Seong Mo Kang ◽

Jeoung Lai Cho ◽

Kenneth C. Gross

Keyword(s):

Oxidative Stress ◽

Superoxide Dismutase ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Storage Temperature ◽

Chilling Injury ◽

Pepper Fruit ◽

And Storage ◽

Storage Temperatures ◽

Β Carotene

To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

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Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit

Food Science and Technology International ◽

10.1177/1082013209353221 ◽

2010 ◽

Vol 16 (2) ◽

pp. 159-167 ◽

Cited By ~ 13

Author(s):

B. Orihuel-Iranzo ◽

M. Miranda ◽

L. Zacarías ◽

M.T. Lafuente

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Ethylene Production ◽

Chilling Injury ◽

Fruit Firmness ◽

Low Oxygen ◽

Negative Feedback Regulation ◽

Life Conditions ◽

Persimmon Fruit ◽

Ethylene Action

The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent ‘Rojo Brillante’ persimmon fruit were investigated. CI symptoms were manifested as a very dramatic loss of firmness after fruit transfer from cold storage to shelf-life conditions (18 °C). During cold storage, fruit softening appeared more rapidly in fruit stored at the intermediate temperature of 10 °C than at 1°C or 14.5 °C. Ethylene production increased with storage time at the chilling temperature (1 °C) but a sharp increase took place upon fruit transfer from 1 °C to ambient temperature. This ethylene increase was accompanied by a loss of fruit firmness associated with chilling damage development. A pre-treatment with the competitive inhibitor of ethylene action 1-MCP, at 1 μL/L, reduced firmness loss and mitigated CI damage but considerably increased ethylene production in fruit transferred to shelf-life conditions after a prolonged cold storage period. Collectively, these results suggest a role of ethylene in the reduction of flesh firmness and consequently in the induction of CI in persimmon fruit. Moreover, ethylene exerts a negative feedback regulation of cold-induced ethylene biosynthesis. Storage of ‘Rojo Brillante’ persimmon fruit under ULO (1.3—1.8% O2, v/v) atmosphere did not affect the incidence of CI but reduced fruit astringency, suggesting that ULO may be an alternative postharvest storage system for ‘Rojo Brillante’ persimmon fruit.

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The Control of Aytocatalytic Ethylene Production and Ripening in Avocado Fruit by Temperature, High Carbon Dioxide and Low Oxygen

Biochemical and Physiological Aspects of Ethylene Production in Lower and Higher Plants ◽

10.1007/978-94-009-1271-7_23 ◽

1989 ◽

pp. 201-210

Author(s):

J. Metzidakis ◽

E. Sfakiotakis

Keyword(s):

Carbon Dioxide ◽

Ethylene Production ◽

Low Oxygen ◽

High Carbon ◽

Avocado Fruit ◽

High Carbon Dioxide

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EFFECTS OF INSECTICIDAL LOW-OXYGEN ATMOSPHERES ON POSTHARVEST PHYSIOLOGY AND QUALITY OF STONE FRUITS

HortScience ◽

10.21273/hortsci.25.9.1140c ◽

1990 ◽

Vol 25 (9) ◽

pp. 1140c-1140

Author(s):

Dangyang Ke ◽

Adel A. Kader

Keyword(s):

Ethylene Production ◽

Prunus Persica ◽

Color Change ◽

Physiological Responses ◽

Chilling Injury ◽

Limiting Factor ◽

Stone Fruits ◽

Prunus Domestica ◽

Low Oxygen

Fruits of peach (Prunus persica L., cv. `Fairtime') and plum (Prunus domestica L., cv. `Angeleno') were kept in air and in 0.25% or 0.02% O2 at 0, 5, or 10°C for 3 to 40 days to study the effects of temperatures and insecticidal low O2 atmospheres on their physiological responses and quality attributes. Exposure to low O2 atmospheres reduced respiration and ethylene production rates of the stone fruits. The low O2 treatments retarded color change and flesh softening of plums and maintained acidity of peaches. Exposure to the low O2 atmospheres also delayed incidence and reduced severity of internal breakdown (chilling injury) and decay of the peaches at 5°C and, therefore, maintained both external and internal appearance qualities of the fruits longer than those kept in air. The most important limiting factor for fruit tolerance to insecticidal low O2 atmospheres was development of alcoholic off-flavor which was associated with accumulation of ethanol and acetaldehyde in the fruits. The peaches and plums could tolerate exposures to the low O2 atmospheres for 9 to 40 days, depending on the temperature and O2 level used. These results suggest that stone fruits are quite tolerant to insecticidal low O2 atmospheres.

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PHYSIOLOGICAL AND CELL WALL METABOLIC RESPONSES OF GRANNY SMITH APPLES TO LOW OXYGEN STORAGE.

HortScience ◽

10.21273/hortsci.25.9.1090g ◽

1990 ◽

Vol 25 (9) ◽

pp. 1090g-1090

Author(s):

Marius Huysamer ◽

John M. Labavitch ◽

Adel A. Kader

Keyword(s):

Ethylene Production ◽

Titratable Acidity ◽

Ambient Air ◽

Water Soluble ◽

Soluble Solids ◽

Oxygen Storage ◽

Degree Of Hydrolysis ◽

Low Oxygen ◽

Production Rates ◽

Neutral Sugars

Commercially grown Granny Smith apples were stored at 0°C in air or 1% O2, and 2 sets of samples were taken every 4 weeks over a 28 week period. One set was immediately analysed for weight loss, firmness, color, soluble solids, pH and titratable acidity. Alcohol-insoluble substances were analysed for starch, water-soluble uronides, water-insoluble uronides, cellulose and neutral sugars. The second set of samples was kept in air at 20°C for an additional week, during which respiration and ethylene production rates were measured, prior to the above analyses. Storage in 1% O2 led to the improved maintenance of firmness, reduced respiration and ethylene production rates in ambient air, and a reduced content of water-soluble uronides, suggesting a reduced degree of hydrolysis. The correlation between firmness and water-soluble uronide content was not very strong. The predominant neutral sugars present in the wall were arabinose and galactose, and activities of putative hydrolyses that may be involved in the metabolism of polymers containing these sugars will be discussed.

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Electrolyte Leakage, Respiration, and Ethylene Production as Indices of Chilling Injury in Grapefruit

HortScience ◽

10.21273/hortsci.26.9.1191 ◽

1991 ◽

Vol 26 (9) ◽

pp. 1191-1192 ◽

Cited By ~ 40

Author(s):

T.G. McCollum ◽

R.E. McDonald

Keyword(s):

Ethylene Production ◽

Electrolyte Leakage ◽

Chilling Injury ◽

Citrus Paradisi ◽

Ethylene Evolution ◽

Early Indicator ◽

Visual Symptoms ◽

Respiration Rates ◽

Stimulation Of

Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be of limited value as an early indicator of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were significantly higher in chilled than in nonchilled fruit, even before the onset of visual symptoms of CI. Respiration rates ranged from ≈8 to 11 and 5 to 7 ml CO2/kg per hour in chilled and nonchilled fruit, respectively. Ethylene evolution was not detected from nonchilled fruit, whereas chilled fruit produced from 45 to 250 nl ethylene/kg per hour. Results of this study indicate that electrolyte leakage does not increase until visible pitting of the flavedo has occurred, whereas stimulation of respiration and ethylene evolution occur early in the development of CI.

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