Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums (original) (raw)
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Some evidence about the physiological basis of flesh reddening symptoms in plum fruit
Flesh reddening has been described as one of the manifestations of chilling injury (CI) symptoms in stone fruits, including plum, peach and nectarine fruit. Flesh reddening in peach and nectarine fruit is most evident around the pit cavity, while symptoms in plum appear initially as discoloration in the fruit flesh periphery that later is extended towards the pit cavity, covering the whole mesocarp. Intriguingly, ethylene has different effects on the incidence of flesh reddening symptoms in these phenotypically related, yet distinct species. While it is exacerbated in plums stored at 5°C under continuous ethylene exposure and is significantly reduced by 1-methylcyclopropene (1-MCP) treatments, in nectarines the opposite is true. This review study indicates that the nature of flesh reddening differs among stone fruits and suggests that in the case of plum ethylene synthesis is not merely an additional consequence of CI symptoms, it is important for the development of the disorder. Finally, the fact that flesh reddening has been observed in non-refrigerated plums during ripening after harvest suggests that flesh reddening in this fruit should be considered a general response to the stresses associated with postharvest storage and not only a CI disorder.
Pesquisa Agropecuaria Brasileira, 2003
The inhibition of ethylene action by 1-methylcyclopropene (1-MCP) extends shelf and storage life of many climacteric fruits. However, 1-MCP appears to have limited effects on stone fruit depending on specie and cultivar. The effects of 1-MCP on ripening and quality of 'Laetitia' plums were determined during ripening at 23oC following harvest and cold storage. Japanese plums (Prunus salicina, cv. Laetitia) were harvested at mature pre-climacteric stage, cooled to 2oC within 36 hours of harvest and then treated with 0, 0.05, 0.10, 0.50 or 1.00 mL L-1 of 1-MCP at 1°C for 24 hours. Following treatment, fruits were either held at 23oC for 16 days or stored at 1oC for 50 days. Fruits were removed from cold storage at 10-day intervals and allowed to ripe at 23°C for five days. A delay of climacteric respiration and ethylene production by 1-MCP treatment during ripening following harvest and cold storage was associated to a slow rate of fruit softening. 1-MCP treatment also delayed the loss of titratable acidity and changes of flesh and skin color, whereas it had little or no effect on soluble solids content. 1-MCP effects were concentration- and storage duration-dependent and, generally, a saturation fruit response to 1-MCP occurred between 0.5 and 1.0 mL L-1. During ripening, 1-MCP treated fruits attained quality similar to that of controls. Results indicated that 1-MCP treatment may extend shelf life (23oC) and storage life (1oC) of 'Laetitia' plums by approximately six and 20 days, respectively.
2021
The objective of this study was to evaluate the effect of modified atmosphere (MA) and 1-methylcyclopropene (1-MCP) treatment on low storage temperature (1.5 °C) and 1-MCP treatment on high storage temperature (8.0 °C) on fruit quality of ‘Laetitia’ plums, mainly on internal browning. The treatments evaluated were 1.5 °C; 1-MCP (1.0 µL L-1) + 1.5 °C; MA + 1.5 °C; 1-MCP + MA + 1.5 °C; 8.0 °C; 1-MCP + 8.0 °C. Fruit were stored for 30 and 40 days, followed by three day of shelf life. For fruit stored at 1.5 °C, the treatment with 1-MCP associated to MA provided higher flesh firmness, less intense skin red color and reduced occurrence of internal browning in comparison to the fruit stored at 1.5 °C of the remaining treatments, for both periods of storage. In fruit not treated with 1-MCP and stored at 8.0 °C there was no occurrence of internal browning, despite of lower flesh firmness and more intense red color of the skin and flesh in comparison to the fruit stored at 1.5 °C. The treatm...
2021
This study was conducted to develop an ethylene inhibition method using aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) to improve postharvest quality and extend the shelf life of plums (Prunus subg. Prunus 'Formosa'). Plums were sprayed preharvest with 150 mg•L-1 AVG and postharvest with 1 µL•L-1 1-MCP for 24 h. The results revealed that the combined treatment with AVG and 1-MCP (AVG+1-MCP) effectively suppressed skin color change, flesh firmness reduction, decay, and weight loss of plum fruit during postharvest storage. The acidity ratio was also significantly maintained during storage in AVG+1-MCP treated groups. The transcript levels of ethylene biosynthesis genes (PsACS3, PsACS4, and PsACO1) showed the same pattern as the amount of ethylene produced in plums. AVG+1-MCP treatment significantly inhibited transcript levels of PsACS3, PsACS4, and PsACO1 and the reduction in expression of signaling genes (PsETR1, PsERS1, and PsCTR1), resulting in a longer shelf life compared to the untreated control plums. Inhibition of ethylene biosynthesis and binding effectively suppressed senescence and ripening of plum fruit that show a climacteric rise of ethylene synthesis and respiration.
Physiological response of ‘Larry Ann’ plums to cold storage and 1-MCP treatment
Postharvest Biology and Technology, 2009
The aim of this work was to study the specific effects of low temperature and 1-MCP treatment on ethylene metabolism and oxidative behaviour in plums (Prunus × salicina cv. Larry Ann). Control fruit were stored at 20 • C or 0 • C and the 1-MCP (625 nL L −1 ) treated fruit at 0 • C. Changes in the kinetics of ethylene production upon removal were related to changes in ACC metabolism (ACC and MACC levels), oxidative behaviour (H 2 O 2 content) and enzymatic antioxidant potential (SOD, CAT and POX enzymes) during cold storage. Low temperature stress inhibited the synthesis of MACC, which appeared to be the basic process that regulated ACC and ethylene production at ambient temperature. Although 1-MCP treatment inhibited ethylene production and ACC accumulation in the cold, it did not inhibit the accumulation of MACC. Neither cold nor 1-MCP treatment induced oxidative stress. Nevertheless, the 1-MCP treatment significantly impaired the increase in POX activity observed during cold storage. Collectively these results showed the underlying role that ACC metabolism plays in the ripening behaviour of cold-stored plums, confirming previous results. The results also indicate that MACC and malonyl transferase activity are the key regulatory factors that control ripening and possibly some ethylene-related disorders such as chilling injury in cold-stored plums.
Ripening behaviour and responses to propylene in four cultivars of Japanese type plums
Postharvest Biology and Technology, 1997
The aim of this study was to determine the physicochemical changes in highly coloured cultivars of plums that could be used as a guide to assessing optimum harvest maturity. The patterns of fruit growth and maturation were investigated in the cultivars: Gulfruby, Beauty, Shiro and Rubyred. Changes in the rates of respiration and ethylene production, skin colour, firmness, soluble solids concentration and titratable acidity were recorded at intervals from pit-hardening until the fruit were tree ripe. In order to evaluate the role of ethylene in the ripening process, propylene was applied to harvested fruit. Internal ethylene concentrations in the cv. Rubyred were also measured at intervals after pit-hardening either in harvested fruit or fruit attached to the tree. Studies of the changes in the physiological parameters associated with ripening showed that none were suitable for the assessment of harvest maturity in all cultivars of plums. However, this analysis revealed two distinct patterns of ripening behaviour in the cultivars studied. Gulfruby and Beauty showed a typical climacteric pattern of development, whilst Shiro and Rubyred exhibited a suppressed-climacteric phenotype. This phenotype appears to result from an inability of the fruit to produce sufficient quantities of ethylene to coordinate ripening. However, treatment with propylene showed that fruit displaying the suppressed-climacteric phenotype should still be placed in the climacteric class. This suppressed-climacteric character could be incorporated into plum breeding programs to produce new varieties with improved storage properties.
Postharvest Biology and Technology, 2007
To investigate the role of putrescine (PUT) in ethylene biosynthesis and fruit softening of plum (Prunus salicina Lindl. cv. Angelino), fruit on trees were sprayed one week before anticipated commercial harvest or after harvest dipped in an aqueous solution containing different concentrations of PUT (0.0, 0.1, 1.0 and 2.0 mM), and 'Tween 20' (0.01%) as a surfactant. Following PUT treatments fruit were stored at 0 ± 1 o C and 90 ± 5% RH for 0, 3 and 6 weeks. Ethylene production, activities of 1aminocyclopropane-1-carboxylic acid synthase (ACS) and 1-aminocyclopropane-1carboxylic acid oxidase (ACO) enzymes, and 1-aminocyclopropane-1-carboxylic acid (ACC) content, fruit firmness and fruit softening enzymes including exopolygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), pectin esterase (PE) and endo-1,4-β-D-glucanase were estimated after 0, 3 and 6 week of storage. Pre and postharvest PUT application reduced the ethylene production in 'Angelino' plum after 3 and 6 weeks of storage as compared to untreated fruit. Preharvest spray application of higher PUT concentrations substantially reduced ethylene production as compared to lower PUT concentrations and postharvest PUT treatments. Activities of ACS enzymes and ACC contents during storage decreased with increased concentration of PUT applied irrespective of method of its application both in skin and pulp tissues. While, preharvest PUT-sprayed fruit exhibited lower ACO activities than postharvest PUT-treated skin and pulp tissues. The preharvest spray application of higher concentrations of PUT (2.0 and 1.0) significantly reduced the activities of fruit softening enzyme (exo-PG, endo-PG, PE and EGase) in skin and pulp tissues during storage. In conclusions, pre-storage application of PUT retarded plum fruit softening during low temperature storage through suppressed ethylene biosynthesis and reduced 3 activities of fruit softening enzymes such as PE, EGase, exo and endo-PG in skin and pulp tissues.
Journal of the American Society …, 2008
This research was carried out to extend the postharvest storage of japanese plum (Prunus salicina Lindl. cv. Tegan Blue), which has a short shelf life limiting its export potential. The effects of 1.0 mLÁL-1 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP), alone or in combination, on quality of mature japanese plum fruit during storage (0 ± 1 8C and 90% ± 5% relative humidity) were investigated. The activities of enzymes of ethylene biosynthesis [1-aminocyclopropane-1-carboxylic acid synthase (ACS), 1-aminocyclopropane-1-carboxylic acid oxidase (ACO), and 1-aminocyclopropane-1-carboxylic acid (ACC) content] and those of cell wall-associated enzymes [exo-polygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), pectin esterase (PE), and endo-1,4-b-D-glucanase (EGase)] were also measured. 1-MCP-treated fruit stored in normal atmosphere or in MAP had lower ACC content and inhibited ethylene production with reduced ACS and ACO activities compared with fruit stored in MAP and in normal atmosphere. Similarly, 1-MCP-treated fruit, stored either in normal atmosphere or in MAP, were firmer with reduced exo-PG, endo-PG, PE, and EGase activities compared with fruit stored in MAP and in normal atmosphere. During storage as well as during ripening, fruit stored in MAP exhibited a higher rate of respiration compared with other treatments. MAP exacerbated the effect of 1-MCP in reduction of ethylene production and fruit softening. 1-MCP application in combination with MAP after 5 and 7 weeks of storage delayed the fruit ripening by 10 and 8 days in contrast with control fruit, respectively. During storage, and as well as in ripe fruit, weight loss was reduced in fruit stored in MAP either with or without 1-MCP application. Control fruit and 1-MCP-treated fruit, stored in a normal atmosphere or in MAP, had the same values for the following parameters: chromaticity value L*, C*, and hue angle, titratable acidity, and concentrations of soluble solids, ascorbic acid, and total antioxidants. In conclusion, 1-MCP application in combination with MAP can be used effectively to reduce the ethylene biosynthesis and fruit softening during cold storage and to extend the storage life up to 7 weeks followed by 8 d of ripening without any adverse effects on the quality of ripe fruit.
Effect of pre-harvest and post-harvest conditions and treatments on plum fruit quality
Plums belong to the Rosaceae family and include the European species (Prunus domestica L.), which is consumed fresh or dried, and the Japanese species (Prunus salicina Lindell), mainly freshly consumed. Plums are considered climacteric, although some plum cultivars do not show the typical increase in ethylene production and respiration until late ripening. They respond to exogenous ethylene, which is a key ripening regulator, while treatments with 1-methylcyclopropene (1-MCP), an ethylene action inhibitor, are effective in delaying fruit ripening. Plum fruit is characterized by high softening rate and, so far, the sequence of events leading to cell wall degradation, as well as changes in the proteins responsible for these modifications, has not been thoroughly investigated. Post-harvest diseases (brown rot, grey mould and Rhizopous rot) are also a main concern in plum post-harvest handling and storage. Prompt cooling and low-temperature storage (0 C) are recommended to delay ripening and maintain plum fruit quality. However, when the fruit is held for long periods at low temperature, chilling injury (CI) symptoms, usually manifested as translucency, bleeding, flesh browning and/or failure to ripen, might develop. Although softening can be delayed by controlled and modified atmospheres, this technology is not widely used commercially, since the benefits are not as pronounced as in other fruit species. Other post-harvest strategies tested to date with apparent usefulness at a laboratory scale include heat treatment, ozone, polyamine and calcium treatments, as well as fumigation with environmentally friendly compounds; such strategies might be useful under particular circumstances to complement other post-harvest treatments. Pre-harvest treatments, such as application of synthetic auxins and calcium, regulation of canopy light conditions and orchard soil management, have been reported to affect plum fruit quality and its post-harvest behaviour. Overall, the present review discusses the influence of field and post-harvest practices on plum fruit quality and market life.
IV International Conference Postharvest Unlimited 2011, 2012
During the picking season in the Norwegian plum production areas, the harvested plums are brought to cold storage in packing houses once or twice a day. Plums picked late in the afternoon may even not be cooled properly until the next day. The average time from picking until the plums are placed in a cold storage is approximately 8 hours. Previous reports have shown that delayed cooling of sweet cherries and apples reduced the fruits' susceptibility to physiological or fungal decay. An experiment was performed in order to evaluate the impact of different delay-to-cold storage times (0, 5, 10, 15 and 25 hours) on quality and phenolic contents changes of Norwegian 'Mallard' plums during cold storage, transport, and retail in normal atmosphere (NA). The fruits (10 fruits in PE tray, n=3) were stored for 14 days at 1°C, followed by 3 days at 7°C and then for 4 days at 20°C. Fruit quality parameters (firmness, colour in CIE L, a*, b* colour space, weight, rot occurrence (%)) and total phenol and anthocyanin content were determined. Samples were analyzed just before cold storage and then after 14 days at 1°C, 3 days at 7°C, or 4 days at 20°C. Evaluation of results has shown that delay of cooling has a retarding effect on rot development during 20°C storage (post cold transport), weight loss and stimulates anthocyanin accumulation and colour changes to some extent. At the end of storage no effect on fruit firmness could be observed.