Effects of 1-MCP Treatment on the Ethylene Synthesis of Postharvest Yali Pear Seeds

2013 ◽  
Vol 781-784 ◽  
pp. 1712-1716
Author(s):  
Li Ya Liang ◽  
Qiao Wang ◽  
Ling Li ◽  
Shi Jie Yan
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Room Temperature ◽  
Plastic Film ◽  
Ethylene Synthesis ◽  
Pear Fruit ◽  
Yali Pear ◽  
Harvest Maturity ◽  
Acc Content

The effects of 1-MCP treatment on the ethylene synthesis of Yali pear seeds of different harvest maturity were evaluated during storage. Yali pear fruit (early harvested and late harvested) were treated with 1.0 μL.L-11-MCP for 20 h at room temperature, packaged in PE plastic film and then stored at 0±1°C for 180 days. The results show that the respiration, ethylene production, ACC content, ACO and ACS activities of the seeds of early harvested Yali pear fruit with 1-MCP treatment decrease significantly during storage, the peaks decrease and are delayed for 60 days. But 1-MCP treatment has no significant effects on the indexes related with ethylene synthesis to the seeds of late harvested fruit. 1-MCP can be used to inhibit the synthesis of ethylene in the seeds effectively and keep the quality and extend the shelf life of early harvested Yali pear fruit.

scholarly journals Ethylene Production in Netted Muskmelon Subjected to Postharvest Heating and Refrigerated Storage

HortScience ◽  
1990 ◽  
Vol 25 (2) ◽  
pp. 207-209 ◽  
Author(s):  
James R. Dunlap ◽  
Sarah E. Lingle ◽  
Gene E. Lester
Keyword(s):  
Carboxylic Acid ◽  
Ethylene Production ◽  
High Density Polyethylene ◽  
Cucumis Melo ◽  
Room Temperature ◽  
Temperature Extremes ◽  
Refrigerated Storage ◽  
Ethylene Synthesis ◽  
Tissue Concentrations ◽  
Induced Changes

Postharvest ethylene production and ACC levels were determined in netted muskmelon fruits (Cucumis melo L. var. reticulatus `Magnum 45') exposed to temperature extremes by heating for 3 hr at 45C and/or storage at 4C. The possibility of using seal-packaging to protect the fruit against temperature-induced changes in ethylene production was examined by wrapping melons before treatment with a high-density polyethylene (HDPE) shrink-film. Ethylene production measured in fruit immediately after heating or removal from refrigeration was only 30% of the level determined before treatment, and continued to decline during refrigerated storage. However, the concentration of ACC in these same tissues remained constant or even increased slightly during storage. Wrapping fruit in HDPE film had no effect on the tissue concentrations of ACC or capacity for ethylene synthesis. In contrast to initial measurements, heated or refrigerated fruit held at room temperature (25C) for 24 hr produced ethylene at rates that equalled or exceeded the levels for freshly harvested fruit. These results strongly suggest that temperature-imposed restrictions on ethylene synthesis by netted muskmelon fruit are reversible and occur at the step responsible for converting ACC to ethylene via EFE rather than in the synthesis of ACC. Chemical names used: 1-aminocyclopropane-1-carboxylic acid (ACC).

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.

1-Methylcyclopropene plus high CO2 applied after storage reduces ethylene production and enhances shelf life of Gala apples

2003 ◽  
Vol 83 (4) ◽  
pp. 817-824 ◽  
Author(s):  
Changwen Lu ◽  
Peter M.A. Toivonen
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Room Temperature ◽  
Biochemical Analysis ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Acc Synthase ◽  
Ethylene Biosynthesis ◽  
Ethylene Concentration ◽  
Quality Retention

The effect of a combined treatment comprising a 35% CO2 atmosphere plus 250 nL L-1 1-methylcyclopropene (1-MCP) on shelf life of Gala apples app lied after removal from air or controlled atmosphere (CA) storage was evaluated. Fruit were removed from air storage at 10 and 18 wk and from CA storage at 18 and 22 wk, warmed to 20°C and then treated for 16 h with 1-MCP either in combination with or without 35% CO2. Treated fruit were held at 20°C in air for up to 15 d and assessed every 5 d. Onset of ethylene production was delayed and quality retention was only marginally improved with the 1-MCP treatment. In contrast, both were significantly affected when a 35% CO2 atmosphere was applied in combination with the 1-MCP treatment. Fruit that were treated with 1-MCP in a 35% CO2 atmosphere exhibited the lowest levels of internal ethylene concentration (IEC) and the smallest decline of flesh firmness and titratable acidity (TA) during holding at 20°C. No symptoms of CO2 injury were noted. In the high CO2 atmosphere, a 250 nL L-1 treatment with 1-MCP resulted in similar firmness and titratable acidity retention at room temperature as did a 1000 nL L-1 treatment with 1-MCP. Additionally, the application of the combined 1-MCP/high CO2 treatment after holding at 20°C for 24 h resulted in similar effects as seen if the treatment were applied only 2 h after removal from storage. Biochemical analysis showed that 1-MCP and high CO2 have two distinctly different effects on ACC-synthase activity, explaining the synergistic effect of the combined treatment. Key words: Post-storage ripening, 1-MCP, carbon dioxide, ethylene biosynthesis

scholarly journals Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 62
Author(s):  
Lucía Andreu-Coll ◽  
María Emma García-Pastor ◽  
Daniel Valero ◽  
Asunción Amorós ◽  
María Soledad Almansa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Co2 Production ◽  
Total Phenols ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Life Conditions

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

scholarly journals 1-Methylcyclopropene (1-MCP) for Extending Postharvest Quality of Chinese Winter Jujube

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816A-816 ◽  
Author(s):  
Lin Shen* ◽  
Jiping Sheng
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Jujube Fruit ◽  
Significant Difference ◽  
And Control

Chinese Winter Jujube (Zizyphus jujuba Mill.) is a kind of new fresh consumed jujube fruit with high quality originated in China, but its postharvest shelf-life is short at room temperature (often 7 days). A study was conducted to determine the effect on 1-methylcyclopropene (1-MCP) on changes in ethylene production, respiration rate, firmness, electrolyte leakage and vitamin C. Chinese Winter Jujube fruits harvested at half-red stage, were randomized into rigid, vented containers (0.5 m3; n = 5), treated with 1 μL·L-1 for 12h at room temperature (20 ± 2 °C), then stored at 20 °C. Fruits treated with 1-MCP had significant lower ethylene production, it showed 21% lower (0.128 μL·kg-1 per hour) at 8th day. Respiration rate had no significant difference between treated and control during the 12d storage. Firmness of treated fruits was from 15.4% to 26.3% higher than that of control, while the electrolyte leakage was from 12.2% to 27.4% lower than that of control. The content of vitamin C by 1-MCP treatment was 11.2% higher than control at the last day of storage (368 mg/100 g). The results indicated that 1-MCP had positive results on maintaining postharvest shelf-life of half-red stage of Chinese Winter Jujube fruit.

Effect of Flower Age on Ethylene Synthesis in Big Bend Bluebonnet, Lupinus havardii

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 486c-486
Author(s):  
Katherine L. Vasquez ◽  
Wayne A. Mackay ◽  
Marisa M. Wall ◽  
Tim D. Davis
Keyword(s):  
Ethylene Production ◽  
Room Temperature ◽  
Population Group ◽  
Breeding Line ◽  
Ethylene Synthesis ◽  
Gas Chromatograph ◽  
Open Flower ◽  
Big Bend ◽  
Endogenous Ethylene ◽  
Flower Age

Endogenous ethylene production of an advance breeding line and an unimproved population of L. havardii was measured to determine at what age open flowers begin to synthesize ethylene. Twenty to 30 immature flower racemes from greenhouse-grown plants were randomly selected and tagged in each plant population. Every 24 h, the uppermost open flower was tagged on the selected racemes. On the 10th day, tagged racemes were harvested from each population group. Flowers were removed from the raceme, placed into 10-ml vials (six flowers/vial), and incubated at room temperature (25 ± 2 °C). Ethylene was analyzed using a gas chromatograph. Detectable ethylene levels were most prevalent in 3- to 4-day old flowers. Mean ethylene rates were 1.7 nl/g per h and 1.1 nl/g per h for 4-day-old flowers of the advance breeding line and unimproved population, respectively. Senescing flowers (10 days old) of the advanced breeding line and unimproved population had ethylene rates of 7.9 and 6.7 nl/g per h, respectively.

Chilling at 0 deg C in air induces ethylene production in Fuji and Lady Williams apples

1995 ◽  
Vol 35 (5) ◽  
pp. 651 ◽  
Author(s):  
J Jobling ◽  
WB McGlasson
Keyword(s):  
Ethylene Production ◽  
Acc Oxidase ◽  
Co2 Concentration ◽  
Temporary Increase ◽  
Ethylene Synthesis ◽  
Commercial Harvest ◽  
Low Levels ◽  
Carbon Dioxide Co2 ◽  
Harvest Maturity ◽  
Sustained Increase

Fuji apples have low rates of ethylene production at commercial harvest maturity, whereas Lady Williams apples, which are harvested commercially in late autumn, produce large concentrations of ethylene. We investigated whether chilling at 0�C, which has previously been shown to stimulate ethylene synthesis in preclimacteric Granny Smith apples, would stimulate Fuji and Lady Williams fruit as well. Preclimacteric Fuji and Lady Williams apples were stored in air at 0�C and were removed at intervals to 20�C. Ethylene production remained low in Fuji apples held continuously in air at 20�C. Fruit held for 32 days at 0�C accumulated 1-aminocyclopropane-1-carboxylic acid (ACC) and developed ACC oxidase activity. On return to 20�C these fruit had a high and sustained level of ethylene production. ACC accumulated in all chilled Lady Williams apples at 0�C but decreased to low levels within 2 days after transfer to 20�C. A sustained increase in ACC was not found until 15 days at 20�C in fruit chilled for 32 days. A distinct temporary increase in internal carbon dioxide (CO2) concentration was observed in Fuji apples but not in Lady Williams apples following chilling. Chilling for 32 days was required to stimulate sustained levels of CO2 in Lady Williams apples.

scholarly journals Multiomics analyses unveil the involvement of microRNAs in pear fruit senescence under high- or low-temperature conditions

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Chao Gu ◽  
Huan-Yu Xu ◽  
Yu-Hang Zhou ◽  
Jia-Long Yao ◽  
Zhi-Hua Xie ◽  
...  
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Fruit Quality ◽  
Low Temperatures ◽  
Room Temperature ◽  
Molecular Networks ◽  
Transient Transformation ◽  
Pear Fruit ◽  
Accelerate Senescence ◽  
High Or Low Temperature

AbstractSenescence leads to declines in fruit quality and shortening of shelf life. It is known that low temperatures (LTs) efficiently delay fruit senescence and that high temperatures (HTs) accelerate senescence. However, the molecular mechanism by which temperature affects senescence is unclear. Herein, through multiomics analyses of fruits subjected to postharvest HT, LT, and room temperature treatments, a total of 56 metabolic compounds and 700 mRNAs were identified to be associated with fruit senescence under HT or LT conditions. These compounds could be divided into antisenescent (I→III) and prosenescent (IV→VI) types. HT affected the expression of 202 mRNAs to enhance the biosynthesis of prosenescent compounds of types V and VI and to inhibit the accumulation of antisenescent compounds of types II and III. LT affected the expression of 530 mRNAs to promote the accumulation of antisenescent compounds of types I and II and to impede the biosynthesis of prosenescent compounds of types IV and V. Moreover, 16 microRNAs were isolated in response to HT or LT conditions and interacted with the mRNAs associated with fruit senescence under HT or LT conditions. Transient transformation of pear fruit showed that one of these microRNAs, Novel_188, can mediate fruit senescence by interacting with its target Pbr027651.1. Thus, both HT and LT conditions can affect fruit senescence by affecting microRNA–mRNA interactions, but the molecular networks are different in pear fruit.

scholarly journals Influence of Time and Concentration of 1-MCP Application on the Shelf Life of Pear `La France' Fruit

HortScience ◽  
2003 ◽  
Vol 38 (7) ◽  
pp. 1414-1416 ◽  
Author(s):  
Yasutaka Kubo ◽  
Kyoko Hiwasa ◽  
Willis Omondi Owino ◽  
Ryohei Nakano ◽  
Akitsugu Inaba
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Room Temperature ◽  
Carbon Dioxide Production ◽  
Ethylene Biosynthesis ◽  
Eating Quality ◽  
Fruit Softening ◽  
Pear Fruit ◽  
Chilling Temperature ◽  
Flesh Firmness

`La France' pear (Pyrus communis L.) fruit were exposed to chilling temperature (-1 °C) for a week to induce ethylene biosynthesis before they were transferred to 20 °C to allow ripening. On 1, 4, or 7 days after the transfer to room temperature, fruit were treated with 20 μL·L-1 1-MCP for 12 hours. The 1-MCP treatments suppressed ethylene and carbon dioxide production significantly and slowed fruit softening. The shelf life period of fruit with desirable firmness treated with 1-MCP on day 4 was twice that of untreated fruit, with firmness of 1-MCP treated fruit on day 1 being higher than desirable while that of fruit treated on day 7 was lower than desirable. To determine the optimum 1-MCP concentration for treatment, fruit were exposed to 0.01 to 100 μL·L-1 1-MCP 3 days after the transfer to 20 °C. The fruit treated with 1 μL·L-1 1-MCP and less ripened similarly to untreated fruit, having a shelf life of a week. 1-MCP treatments of 10 and 100 μL·L-1 inhibited ethylene and carbon dioxide production, and delayed fruit softening and occurrence of senescent break down. The flesh firmness of these fruit maintained suitable eating quality for more than 3 weeks. Our results indicate that 1-MCP treatment of 10 μL·L-1 at 20 °C 3 to 4 days after initiation of ripening can extend the shelf life of `La France' pear fruit. Chemical name used: 1-methylcyclopropene (1-MCP).

scholarly journals Postharvest treatments to mitigate the internal browning in ‘Bartlett’ pears

2016 ◽  
Vol 22 (1) ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Ana Beatriz Costa Czermainski ◽  
Moises Zucoloto ◽  
Dalmo Lopes Siqueira
Keyword(s):  
Cold Storage ◽  
Room Temperature ◽  
Economic Losses ◽  
Pear Fruit ◽  
Treatment Delays ◽  
Pyrus Communis L ◽  
Harvest Maturity ◽  
And Control ◽  
Internal Browning ◽  
Early Harvest

Internal browning is an important disorder in pear fruit which can lead to considerable economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %) and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1-MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1, 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ‘Bartlett’ pears, that can be stored for up to 90 days at 0 ± 1 °C.

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