Effect of 1-methylcyclopropene (1-MCP) on respiration, ethylene production and color change of pineapple fruit after harvest

Changes in respiration and ethylene production rates of nine maturity classes of saskatoon (Amelanchier alnifolia, Nutt.) fruit after harvest were compared with those of fruit maturing and ripening on the plant. During ripening on the plant, ethylene production increased on a whole-fruit and fresh-weight basis, while respiration increased substantially on a whole-fruit basis but remained constant on a fresh-weight basis. Fruit harvested at the greenish yellow to pink stages (maturity classes four and five, respectively) increased their ethylene production until 15-20 h after harvest, and this was coincident with ripening to maturity class seven and thus a color change to red. Ethylene production then declined over the next 15 h. Respiration rates of harvested immature, mature, and ripe fruits declined over 5 days, except for a relatively brief 8-12% rise starting 15-20 h after harvest. This brief increase in respiration was characteristic of fruit of all maturity classes, likely reflecting a wound response associated with harvest rather than a ripening-induced change in metabolism. Continuous treatment of attached or detached fruit with propylene or ethylene in an open airflow system did not induce an increase in respiration earlier, relative to control fruit. The respiratory response of saskatoon fruit during postharvest ripening was thus very different from that of fruit that ripened on the plant. Thus, the increase in respiration associated with ripening could only be demonstrated on a whole-fruit basis if fruit remained on the plant. Preharvest and postharvest changes in ethylene production during ripening also differed but were both consistent with climacteric ripening.Key words: Amelanchier alnifolia, ethylene, ripening, saskatoon fruit.

Download Full-text

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.

Download Full-text

534 1-Methylcyclopropene Extends Shelf Life of Tomato at All Stages of Maturity

HortScience ◽

10.21273/hortsci.34.3.538a ◽

1999 ◽

Vol 34 (3) ◽

pp. 538A-538

Author(s):

Nazir A. Mir ◽

Najma Khan ◽

Randolf M. Beaudry

Keyword(s):

Shelf Life ◽

Ethylene Production ◽

Color Change ◽

Single Application ◽

Color Development ◽

Red Color ◽

Hue Angle ◽

Application Potential

The effects of 1-MCP on ripening and shelf life in fruit of five classes of maturity (1, mature green; 2, turning; 3, half-ripe; 4, ripe; and 5, over-ripe) of `Plum' tomato (Lycopersicon × esculentum, Mill) at 22 °C were evaluated. 1-Methylcylopropene (1-MCP) reduced the rate of red color development in fruit of all maturity classes. However, the effect was more discernable in fruit with higher hue angle value. Single application of 1-MCP delayed the color development by 10 days. While a second application of 1-MCP at day 10 delayed color development by another 10 days for mature green tomatoes, it did not influence the color change in all other classes of maturity. The effects of 1-MCP on firmness loss were similar to color development. Compared to the control, 1-MCP reduced the ripening-related rate of respiration by approximately 40%. Contrary to this, ethylene production was not affected by 1-MCP application. Potential exists to use 1-MCP in tomato to reduce ethylene-associated changes in texture and color.

Download Full-text

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.

Download Full-text

Methyl Jasmonate Promotes Apple Fruit Degreening Independently of Ethylene Action

HortScience ◽

10.21273/hortsci.34.2.310 ◽

1999 ◽

Vol 34 (2) ◽

pp. 310-312 ◽

Cited By ~ 21

Author(s):

Xuetong Fan ◽

James P. Mattheis

Keyword(s):

Methyl Jasmonate ◽

Ethylene Production ◽

Color Change ◽

Apple Fruit ◽

Ethylene Action ◽

Previously Treated

Climacteric `Fuji' apples (Malus ×domestica Borkh.) were treated with water, 0.45 mmol·m–3 1-methylcyclopropene (MCP), 2 mmol·L–1 methyl jasmonate (MJ), or both MCP and MJ. Fruit were kept at 20 °C for 17 days after treatment. Ethylene production, respiration, and color change were all inhibited following MCP treatment. Ethylene production following MJ treatment fluctuated below and above that of controls, but was representative of postclimacteric apples at all times. Rates of respiration and color change were enhanced by MJ, even when fruit were previously treated with MCP. The results indicate that MJ can enhance rate of color change and respiration in apple fruit independently of ethylene action.

Download Full-text

1-Methylcyclopropene Inhibits Degreening But Stimulates Respiration and Ethylene Biosynthesis in Grapefruit

HortScience ◽

10.21273/hortsci.42.1.120 ◽

2007 ◽

Vol 42 (1) ◽

pp. 120-124 ◽

Cited By ~ 23

Author(s):

Greg McCollum ◽

Pilar Maul

Keyword(s):

Ethylene Production ◽

Color Change ◽

Ethylene Biosynthesis ◽

Time Dependent ◽

Regulatory Role ◽

Production Rates ◽

Ethylene Evolution ◽

Pronounced Increase ◽

Control Fruit ◽

And Control

We determined the effects of 1-methylcyclopropene (1-MCP) and ethylene on color change and CO2 and ethylene production in grapefruit. Treatment with 1-MCP at concentrations equal to or greater than 75 nL·L−1 inhibited ethylene-induced degreening, but increasing 1-MCP concentrations greater than 150 nL·L−1 did not cause additional inhibition of degreening. Although ethylene-induced degreening was inhibited by 1-MCP, the effect was transient. Treating grapefruit with 15 to 75 nL·L−1 1-MCP resulted in a slight suppression of CO2 production, whereas treatment with 150 or 300 nL·L−1 1-MCP resulted in rates of CO2 production significantly higher than nontreated fruit. 1-MCP treatment also caused a very pronounced increase in the rate of C2H4 production that was both dose- and time-dependent. The effects of 1-MCP on respiration and ethylene evolution were reduced if fruit was subsequently exposed to ethylene. Fruit treated with 1-MCP alone had the highest rates of CO2 production, fruit treated with ethylene after 1-MCP or ethylene alone had intermediate rates of CO2 production, and control fruit had the lowest rate of CO2 production. Rates of C2H4 evolution were ≈200 nL·kg−1·h−1 from control and C2H4-treated fruit compared with ≈10,000 nL·kg−1·h−1 from 1-MCP-treated fruit; fruit treated with ethylene after 1-MCP had ethylene production rates of ≈400 nL·kg−1·h−1. Our results lend further support for a regulatory role for ethylene in degreening of citrus and suggest that endogenous levels of ethylene regulate ethylene production.

Download Full-text

Rancangan Kemasan dengan Indikator Warna untuk Deteksi Tingkat Kematangan Buah Alpukat

Jurnal Keteknikan Pertanian ◽

10.19028/jtep.07.2.155-162 ◽

2020 ◽

Vol 7 (2) ◽

pp. 155-162

Author(s):

Meika Wahyuni Azrita ◽

Usman Ahmad ◽

Emmy Darmawati

Keyword(s):

Potassium Permanganate ◽

Process Design ◽

Ethylene Production ◽

Color Change ◽

Total Dissolved Solids ◽

Ammonium Molybdate ◽

Maturity Level ◽

Ripening Process ◽

Physicochemical Changes ◽

Color Indicator

AbstractDetermining the ripeness levels of avocados is still having difficulties because the fruit does not change color when ripe. Smart labels based on color indicators of ammonium molybdate with potassium permanganate can be used to detect the maturity of avocados by detecting ethylene gas (C2H4) produced during the ripening process. This study aims to examine the physiological and physicochemical changes that occur in avocados during the ripening process, design packaging of color indicator labels to determine the level of maturity of avocados and changes in color indicators to the maturity level of avocados. Parameters measured were respiration rate and ethylene production, hardness, total dissolved solids and color change. The data obtained were tested using ANOVA and Duncan's further test to obtain the best treatment. The best performance was obtained from label composed by 2 grams ammonium molibdat and 3 grams potassium permanganate because it has a good and even color gradation response to different level of ripeness by detecting the presence of ethylene in packaging.AbstrakPenentuan kematangan buah alpukat masih mengalami kesulitan karena buah tidak mengalami perubahan warna saat matang. Label cerdas berbasis indikator warna amonium molibdat dengan kalium permanganat dapat digunakan untuk mendeteksi kematangan buah alpukat dengan mendeteksi gas etilen (C2H4) yang dihasilkan selama proses pematangan. Penelitian ini bertujuan untuk mengkaji perubahan fisiologi dan fisiko kimia yang terjadi pada buah alpukat selama proses pematangan, perancangan kemasan label indikator warna untuk mengetahui tingkat kematangan buah alpukat dan perubahan indikator warna terhadap tingkat kematangan buah alpukat. Parameter yang diukur adalah laju respirasi dan pembentukan etilen, kekerasan, total padatan terlarut dan uji warna. Data yang diperoleh diuji dengan ANOVA dan dilakukan uji lanjut Duncan untuk mendapatkan perlakuan terbaik. Kinerja terbaik diperoleh dari label yang disusun oleh 2 gram amonium molibdat dan 3 gram kalium permanganat karena memiliki respons gradasi warna yang baik dan merata terhadap tingkat kematangan yang berbeda dengan mendeteksi keberadaan etilen dalam kemasan.

Download Full-text

Color Change Can Be Earliest Sign of Melanoma

Internal Medicine News ◽

10.1016/s1097-8690(05)72344-1 ◽

2005 ◽

Vol 38 (22) ◽

pp. 16

Author(s):

TIMOTHY F. KIRN

Keyword(s):

Color Change

Download Full-text

Stimulation of ethylene production by a cell wall component from mature green tomato fruit

Physiologia Plantarum ◽

10.1034/j.1399-3054.1990.800402.x ◽

1990 ◽

Vol 80 (4) ◽

pp. 500-506 ◽

Cited By ~ 1

Author(s):

Cindy B. S. Tong ◽

Kenneth C. Gross

Keyword(s):

Cell Wall ◽

Ethylene Production ◽

Tomato Fruit ◽

Cell Wall Component ◽

A Cell ◽

Stimulation Of

Download Full-text

Assessment of Color Stability of Treated Leathers with Silicone Oil and Polyethylene Glycol

Journal of African Leather and Leather Products Advances ◽

10.15677/jallpa.2014.v1i1.8 ◽

2014 ◽

Vol 1 (1) ◽

pp. 24-34

Author(s):

Alireza K. ◽

Hossein Ahmadi ◽

Mohsen Mohammadi

Keyword(s):

Ascorbic Acid ◽

Polyethylene Glycol ◽

Treatment Process ◽

Color Change ◽

Silicone Oil ◽

Accelerated Aging ◽

Color Stability ◽

Antioxidant Additive ◽

Before And After ◽

Aesthetic Values

Lubricants and leather dressings are the most common treatments of dry and water logged historical leathers. Color change has a great importance during the time and treatment process, due to visual and aesthetic values of historic leather relics. Polyethylene glycol (PEG) and silicone oil (SiO) are frequently used leather dressings in the conservation procedures. Therefore, color stability of treated leathers with PEG and SiO were investigated before and after heat accelerated aging. Moreover, application of ascorbic acid was evaluated as an antioxidant additive for PEG (PEG+AA).Color change after treatment and aging were studied by colorimetry technique in the CIE *L*a*b system. Results indicated to severe color alteration in PEG treated and aged leathers with or without ascorbic acid. Whereas, SiO treated samples showed better stability and minimum color shift after aging. Silicone oil was characterized as the best dressing for historical leathers with compared to PEG and PEG+AA, due to its high stability and aesthetical properties.

Download Full-text