scholarly journals Inhibition of Softening by Polyamine Application in `Golden Delicious' and `McIntosh' Apples

1991 ◽  
Vol 116 (5) ◽  
pp. 813-817 ◽  
Author(s):  
George F. Kramer ◽  
Chien Yi Wang ◽  
William S. Conway
Keyword(s):  
Malus Domestica ◽  
Ethylene Production ◽  
Cell Walls ◽  
Chilling Injury ◽  
Ethylene Evolution ◽  
Pressure Infiltration ◽  
Golden Delicious ◽  
Water Treated Control

Pressure infiltration of `Golden Delicious' and `McIntosh' apples (Malus domestica Borkh.) with polyamides resulted in an immediate increase in firmness. `Golden Delicious' apples were 2.7 N (0.25 mM spermidine) to 6.7 N (1.0 mM spermine) firmer, while `McIntosh' apples were 2.2 N (0.25 mM spermidine) to 5.3 N (1.0 mM spermine) firmer than the water-treated control. During 28 weeks of storage at 0C, the differences between the polyamine-treated and water-treated apples were even larger. Similar results were observed with a 3% Ca treatment, but the Ca treatment reduced the rate of softening to a greater extent than did the polyamine treatments in `Golden Delicious'. Polyamides increased the endogenous levels of the polyamides infiltrated; however, the levels declined rapidly with time in storage. Both polyamine and Ca inhibited the development of chilling injury symptoms (brown core) in `McIntosh'. The influence of polyamines on ethylene production was negligible in both cultivars. The Ca treatment, however, inhibited ethylene evolution in `Golden Delicious'. Polyamides, thus, may affect apple softening through rigidification of cell walls rather than through interactions with ethylene metabolism.

scholarly journals Postharvest Infiltration of Polyamines and Calcium Influences Ethylene Production and Texture Changes in `Golden Delicious' Apples

1993 ◽  
Vol 118 (6) ◽  
pp. 801-806 ◽  
Author(s):  
Chien Yi Wang ◽  
William S. Conway ◽  
Judith A. Abbott ◽  
George F. Kramer ◽  
Carl E. Sams
Keyword(s):  
Cell Wall ◽  
Fruit Quality ◽  
Malus Domestica ◽  
Ethylene Production ◽  
Binding Sites ◽  
Golden Delicious

Prestorage infiltration of `Golden Delicious' apples (Malus domestica Borkh.) with calcium (Ca) retarded texture changes during storage at 0C and inhibited ethylene production of the fruit at 20C. Infiltration of the fruit with the polyamines (PA) putrescine (PUT) or spermidine (SPD) also altered texture changes, but did not inhibit ethylene production. When the fruit were treated with Ca first and then with PA, cell wall-hound Ca concentrations increased 4-fold, but PA levels in the cell wall increased only slightly. When the fruit were treated with PA first and then with Ca, PA levels in the cell wall increased 3-fold, but Ca concentration increased only 2-fold. These results indicate that Ca and PA may he competing for the same binding sites in the cell wall and that the improvement of fruit quality during storage by these cations could involve strengthening of the cell wall.

scholarly journals NAA-induced Ethylene and ACC in `Delicious' Spur Tissues: Changes with Temperature and Time

1991 ◽  
Vol 116 (5) ◽  
pp. 846-850 ◽  
Author(s):  
Eric A. Currv
Keyword(s):  
Acetic Acid ◽  
Malus Domestica ◽  
Ethylene Production ◽  
Leaf Tissue ◽  
Ethylene Evolution ◽  
Fruit Abscission ◽  
Fruit Drop ◽  
June Drop

These studies with apple (Malus domestica Borkh.) spur tissues were conducted to investigate the mechanism whereby NAA may stimulate fruit abscission in the spring but acts to prevent fruit drop in the fall. NAA-induced ethylene evolution from `Delicious' spurs in vivo was similar to that evolved from excised leaf and fruit tissues that later were treated in the laboratory and incubated in darkness at 20C. The peak in ethylene production occurred 24 hours after treatment at 30C, 48 hours after treatment at 20C, and production was still increasing 72 hours after treatment at 10C. Leaf tissue showed the greatest induction of ethylene from NAA followed by fruit and petiolar tissues. Induction was greatest early in the season and declined steadily until about “June drop.” After this time, none of the tissues showed significant capacity for ethylene induction. Chemical names used: 2-(1 -naphthyl) acetic acid (NAA).

scholarly journals Botrytis cinerea Decay in Apples is Inhibited by Postharvest Heat and Calcium Treatments

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 815C-815
Author(s):  
Joshua D. Klein ◽  
William S. Conway ◽  
Bruce D. Whitaker ◽  
Carl E. Sams
Keyword(s):  
Botrytis Cinerea ◽  
Malus Domestica ◽  
Heat Regime ◽  
Pressure Infiltration ◽  
Golden Delicious

`Golden Delicious' apples (Malus domestica Borkh.) were treated postharvest with heat (38C/4 d or 42C/24 h) or 2% CaCl2 (applied as a dip or pressure-infiltrated) or a combination thereof and then stored. Decay caused by Botrytis cinerea was virtually eliminated in fruit heated at 38C after inoculation prior to storage, regardless of Ca treatment. Apples inoculated upon removal from storage were almost completely protected from decay if they had been previously pressure-infiltrated with Ca, regardless of heat regime. Heating at 42C or Ca dips were only partially effective in preventing decay. Pressure infiltration of Ca (regardless of heat regime) or heating at 38C (regardless of Ca treatment) resulted in firmer fruit (68 N) than Ca dips or heating at 42C (56 N), which were firmer than nontreated fruit (52 N).

AUGMENTATION OF FLESH CALCIUM IN APPLES BY HYDROSTATIC AND PRESSURE INFILTRATION PROCEDURES

1989 ◽  
Vol 69 (2) ◽  
pp. 565-568 ◽  
Author(s):  
M. MEHERIUK ◽  
L. MOYLS
Keyword(s):  
Hydrostatic Pressure ◽  
Malus Domestica ◽  
Tap Water ◽  
Skin Injury ◽  
Pressure Infiltration ◽  
A Value ◽  
Golden Delicious

Flesh calcium values in Golden Delicious and Spartan apples (Malus domestica) subjected to 50 kPa hydrostatic pressure in a 5.0-m column of 3% CaCl2 solution averaged 1000 mg kg−1 and 390 mg kg−1 (dw), respectively. Skin injury was appreciable on Golden Delicious apples but a rinse with tap water after treatment sharply reduced incidence of the injury. Fruit calcium concentrations after rinsing exceeded 250 ppm (dw), a value considered sufficient to control Ca-related disorders such as breakdown and bitter pit.Key words: Malus domestica, fruit injury, firmness, apple

scholarly journals Effects of Postharvest Calcium and Fruit Coating Treatments on Postharvest Life, Quality Maintenance, and Fruit-surface Injury in `Golden Delicious' Apples

1998 ◽  
Vol 123 (2) ◽  
pp. 294-298 ◽  
Author(s):  
Robert A. Saftner ◽  
William S. Conway ◽  
Carl E. Sams
Keyword(s):  
Ethylene Production ◽  
Life Quality ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Production Rates ◽  
Pressure Infiltration ◽  
Peel Color ◽  
Golden Delicious ◽  
Sequential Treatments ◽  
Fruit Surface

The effects of postharvest pressure infiltration of calcium chloride (CaCl2) solutions, fruit coatings and shrink-wrap film treatments of apples (Malus domestica Borkh. `Golden Delicious') on peel injury, quality attributes, respiration and internal atmospheres after storage at 0 °C for 2 to 6 months, and during subsequent ripening at 20 °C were investigated. CaCl2 treatments (0.14 to 0.34 mol·L-1) reduced internal and evolved ethylene and softening of fruits, but they also caused distinctive injury to the fruit surface. Following the CaCl2 treatments with a water rinse and a wax- or shellac-based coating or a shrink-wrap film reduced surface injury in fruits treated with 0.24 or 0.34 mol·L-1 solutions of CaCl2 and eliminated injury resulting from a 0.14 mol·L-1 CaCl2 treatment. The fruit coatings delayed ripening; as indicated by better retention of fresh mass, green peel color, titratable acidity and flesh firmness, and the reduced respiration and ethylene production rates that were observed upon transferring the fruits to 20 °C. Sequential treatments with CaCl2 and a shrink-wrap film also reduced fresh mass loss, respiration and ethylene production rates, but had no effect on other quality characteristics. Internal CO2 levels increased and O2 and ethylene levels decreased in surface coated fruits during storage at 0 °C. Coating fruits without the use of CaCl2 also delayed ripening though not as well as that for fruits sequentially treated with CaCl2 and a surface coating.

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

HortScience ◽  
1991 ◽  
Vol 26 (9) ◽  
pp. 1191-1192 ◽  
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.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

scholarly journals Postharvest Calcium Infiltration Alone and Combined with Surface Coating Treatments Influence Volatile Levels, Respiration, Ethylene Production, and Internal Atmospheres of `Golden Delicious' Apples

1999 ◽  
Vol 124 (5) ◽  
pp. 553-558 ◽  
Author(s):  
Robert A. Saftner ◽  
William S. Conway ◽  
Carl E. Sams
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Surface Coating ◽  
Distilled Water ◽  
Total Volatile ◽  
Pressure Infiltration ◽  
Fruit Tissue ◽  
Malus Sylvestris ◽  
Fruit Coating ◽  
Golden Delicious

Effects of postharvest pressure infiltration of distilled water, CaCl2 solutions at 0.14 or 0.27 mol·L-1 without and with subsequent fruit coating treatments of preclimacteric `Golden Delicious' [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf. `Golden Delicious'] apples on volatile levels, respiration, ethylene production, and internal atmospheres after storage at 0 °C for 1 to 6 months, and during subsequent shelf life at 20 °C were investigated. Over 30 volatiles were detected, most of the identified volatiles were esters; the rest were alcohols, aldehydes, ethers, a ketone, and a sesquiterpene. Pressure infiltration of water and increasing concentrations of CaCl2 resulted progressively in reduced total volatile levels, respiration, ethylene production, and internal O2 levels and increased CO2 levels in fruit following 2 to 4 months storage in air at 0 °C. Total volatile levels, respiration, ethylene production, and internal atmospheres of CaCl2-treated apples at 0.14 mol·L-1 gradually recovered to nontreated control levels following 2 weeks of shelf life at 20 °C and/or storage at 0 °C in air for more than 4 months. Following the calcium treatments with a shellac- or wax-based coating had similar but stronger and more persistent effects on volatile levels, respiration, ethylene production, and internal atmospheres than those found in fruit treated with CaCl2 alone. Calcium infiltration did not change the composition of volatile compounds found in fruit. Results suggest that pressure infiltration of `Golden Delicious' apples with CaCl2 solutions transiently inhibited volatile levels, respiration, and ethylene production, in part, by forming a more-or-less transient barrier to CO2 and O2 exchange between the fruit tissue and the surrounding atmosphere.

ETHYLENE METABOLISM IN TOMATO FRUIT: III. EFFECT OF 2,4-DINITROPHENOL ON RESPIRATION, ETHYLENE EVOLUTION, AND RIPENING

1959 ◽  
Vol 37 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Mary S. Spencer
Keyword(s):  
Carbon Dioxide ◽  
Oxidative Phosphorylation ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Cell Walls ◽  
Tomato Fruit ◽  
Carbon Dioxide Production ◽  
Carbon Dioxide Evolution ◽  
Ethylene Evolution

The role of phosphorylation in fruit ripening was investigated by the introduction of a phosphorylation uncoupling agent, 2,4-dinitrophenol (DNP), into intact fruit. DNP produced a large increase in carbon dioxide evolution by mature green tomatoes, but not by tomatoes in earlier or later stages of maturity. In contrast to its effect on carbon dioxide production, DNP treatment of mature green tomatoes resulted in an immediate depression of ethylene evolution and in failure of the fruit to ripen normally. This suggests a requirement for oxidative phosphorylation for fruit ripening and ethylene production. It was also observed that cell walls of mature green tomatoes treated with the uncoupling agent became wavy and greatly thickened.

scholarly journals OBJECTIVE MEASURES OF CHILLING INJURY IN GRAPEFRUIT

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1083b-1083
Author(s):  
T. G. McCollum ◽  
R. E. McDonald
Keyword(s):  
Tissue Damage ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Objective Measures ◽  
Citrus Paradisi ◽  
Ethylene Evolution ◽  
Visual Symptoms ◽  
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 a poor index of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were consistently higher in chilled than in nonchilled fruit, even prior to the onset of visual symptoms of CI. Respiratory rates ranged from 8.0 to 10.7 and 4.6 to 6.7 ml/kg/hr in chilled and nonchilled fruit, respectively. Ethylene evolution was not detected from nonchilled fruit, whereas chilled fruit produced from 45.6 to 249.3 ml/kg/hr ethylene. Ethylene production was maximum following 2 weeks at 5C. Results of this study indicate that increases in electrolyte leakage do not occur until considerable tissue damage has occurred, whereas stimulation of respiration and ethylene evolution occur early in the development of CI.

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