Response of ‘Fuyu’ persimmons to ethylene exposure before and during storage (original) (raw)
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Acta Horticulturae, 2018
Ethylene (C2H4) concentrations in the supply chain can increase within a kiwifruit package and the surrounding storage atmosphere, as a result of high ethylene producing rotting fruit or other sources of contamination e.g., exhaust fumes. Earlier studies have demonstrated that low ethylene concentrations during cool storage, limit the storage life of other kiwifruit cultivars. However, the influence of potential brief exposures in the supply chain is less known. This study aimed to investigate both continuous and brief exposures of Actinidia chinensis 'SunGold™', to exogenous ethylene within the coolchain. The effects on the fruit quality (firmness, flesh colour, and soluble solids content) were determined. The fruit was first stored in air for 10 weeks at 1°C to simulate the well-controlled ethylene free (<0.001 µL L-1) onshore storage environment. The fruits were then exposed to either a continuous concentration of ethylene (0.01, 0.06 or 1 µL L-1) for 14 weeks or exposed to 0.06 µL L-1 ethylene for 3, 7, or 14 d before returning to air storage. Constant air storage (<0.001 µL L-1 C2H4) was used as a control. The subsequent quality assessments were conducted fortnightly. Continuous exposure resulted in accelerated firmness reduction for all treatments and an increase in the flesh hue angle for fruit exposed to 1 µL L-1. However for those fruits briefly exposed to ethylene at 0.06 µL L-1 for up to 2 weeks, no subsequent effects on the quality were observed. The results suggest a need to investigate ethylene exposure concentration × time thresholds for obtaining a quality effect, given that the 0.06 µL L-1 continuous treatment differed from the control after 4 weeks. The interaction of ethylene exposure in combination with environment temperature breaks would also be interesting to pursue. Together these insights will assist in developing realistic guidelines of how to manage and react to ethylene and temperature exposures in a commercial coolchain.
Journal of Berry Research, 2016
BACKGROUND: Kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson cv. 'Hayward') is usually harvested firm, unripe, and with a high starch content, and thus fruit do not always achieve a suitable soluble solid concentration (SSC), and soft texture when ripe. A high dry matter concentration at harvest can be used to predict fruit sweetness at ripening. However, fruit softening capacity is difficult to predict because of the interaction between postharvest practices and biochemical processes that occur at 0 • C. OBJECTIVE: To understand the effect of ethylene on restoring the lost softening capacity of kiwifruit treated with 1-methylcyclopropene (1-MCP) alone or in combination with modified atmosphere packaging (MAP) or controlled atmosphere storage (CA). METHODS: The effect of ethylene (100 l l-1 for 12 h at 20 • C) on kiwifruit harvested at commercial maturity (6.2% SSC) and treated with 1-MCP (1 l l-1 , 24 h) and packed in perforated bags (PB) or MAP for 60, 90 or 120 days at 0 • C and ripened at 20 • C for 17 days was determined. The effect of ethylene applied at 100 l l-1 for 24, 48 or 72 h was also evaluated on fruit treated with 1-MCP (1 l l-1 , 24 h) subjected to 108 days of CA (2% O 2 and 5% CO 2) and a further 30 days in PB at 0 • C. RESULTS: Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0 • C, and delayed fruit ripening at 20 • C. A synergistic effect of 1-MCP and MAP extended those results to 120 days at 0 • C. Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0 • C or when it was packed in MA bags for 90 days at 0 • C. Ethylene for 48 h prevented the 'hard core' texture observed in CA with 1-MCP treated fruit. CONCLUSIONS: Kiwifruit treated with 1-MCP and/or packed with MA requires a minimum time at 0 • C before to induce ripening by ethylene treatment (100 l l-1 for 12 h at 20 • C). Ethylene treatment avoids 'hard core' development on 1-MCP treated fruit stored in CA.
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.
AFRICAN JOURNAL OF BIOTECHNOLOGY
The aim of this study is to evaluate the combined effects of 1-methyl cyclopropene (1-MCP) applications and modified atmosphere packaging (MAP) to improve the storability of two different harvest maturity stages of 'Harbiye' persimmon fruits during 90 days storage at 1°C. For this purpose, 1-MCP, an ethylene action blocker was applied before MAP storage. 'Harbiye' persimmon fruits were stored for 90 days at 1°C and 90% relative humidity (RH) under two different MAPs after being exposed to 2 μl l -1 1-MCP for 12 h or not exposed to 2 μl l -1 1-MCP for 12 h (control). 'Harbiye' fruit firmness, total soluble solids (TSS) content, pH, titratable acidity (TA), color (H o) value and ethylene production changes were examined through the efficacy of 1-MCP and MAP treatment. 1-MCP-treated fruits delayed two different harvest maturity, persimmon fruits flesh firmness, and combination of 1-MCP with MAPA and MAPB reduced the ethylene production rate during storage. Treat...
Postharvest Biology and Technology, 2003
The influence of continuous exposure to exogenous ethylene on fruit quality and on the development of postharvest brown rot of stone fruits and gray mold of table grapes during long-term cold storage was investigated using selected cultivars of table grapes (nonclimacteric) and climacteric (peach, plum, nectarine, and apricot) and nonclimacteric (sweet cherry) stone fruits. Depending on the experiment, climacteric stone fruits were exposed to concentrations of ethylene of 0, 0.1, 1, 3, 10, or 100 ml l (1 during storage at 0, 5, or 10 8C for up to 28 days; sweet cherries were exposed to 0, 0.01, 0.1, or 1 ml l (1 ethylene during storage at 0 or 5 8C for 21 days; and table grapes were exposed to 0, 0.125, 0.25, 0.5, or 1 ml l (1 ethylene during storage at 0 or 5 8C for up to 60 days. Neither incidence nor severity of brown rot were affected by constant ethylene exposure on stone fruits wound-inoculated with Monilinia fructicola . Similarly, ethylene did not affect gray mold nesting ability on table grapes artificially inoculated with Botrytis cinerea . Furthermore, ethylene exposure neither influenced external quality attributes (skin color on peaches and cherries, skin pitting and stem browning on cherries, and rachis browning on table grapes) nor internal quality attributes (flesh firmness, soluble solids concentration, and titratable acidity on all fruit, and flesh color and internal breakdown on climacteric stone fruits). The only exceptions were flesh softening of apricots, which in every test was significantly enhanced by exogenous ethylene, and flesh mealiness in experiments with 'Elegant Lady' peaches, the appearance of which was delayed by ethylene exposure in one case. In conclusion, no general commercial benefit could be expected from actively removing ethylene from cold storage rooms or transport containers containing peaches, plums, nectarines, sweet cherries, or table grapes. #
Ethylene involvement in chilling injury symptoms of avocado during cold storage
Postharvest Biology and Technology, 2002
Application of exogenous ethylene, irrespective of the method of application, caused intensification of mesocarp discoloration in avocado fruit (Persea americana Mill.) during cold storage of all cultivars tested. 'Ettinger' fruit treated with Ethrel (2-chloroethyl phosphonic acid) prior to packing and storage developed severe chilling injury (CI) symptoms, expressed as mesocarp discoloration after 3 weeks at 5°C. 'Fuerte' fruit treated with ethylene gas (100 ml l − 1 ) for 24 h at 20°C prior to storage at 5°C exhibited mesocarp discoloration, which increased dramatically during shelf life at 20°C. 'Fuerte' fruit treated in cold storage with a continuous low ethylene dose (4 ml l − 1 ) developed severe browning in the fruit pulp after 3 weeks at 5°C. 'Hass' fruit treated with 50 ml l − 1 ethylene, for 12, 24 or 48 h at 5°C showed a gradual increase in mesocarp discoloration after 3 weeks in cold storage plus shelf life; the 48 h ethylene-treated fruit exhibited the most severe pulp browning. Use of absorbent sachets that removed ethylene from modified atmosphere (MA) packaging reduced mesocarp discoloration and decay development in 'Hass' fruit after 5 weeks storage at 5°C. Application of 1-methylcyclopropene (1-MCP), reduced mesocarp discoloration, decay development and polyphenol oxidase activity, whereas this enzyme activity was induced in ethylene-treated fruits that were cold stored for 4 weeks.
Ethylene-forming capacity during cold storage and chilling injury development in ‘Keitt’ mango fruit
Postharvest Biology and Technology, 1997
The capacity to convert ACC into ethylene in 'Keitt' mango fruit peel was influenced by storage temperature. At harvest, ACC-treated peel discs produced about lo-fold more ethylene than untreated peel discs. Ethylene production rates of untreated peel discs prepared from fruits stored at 0, 2, 5, 14 and 20°C were around 10 nl gg' hh' or lower, during the whole 4-week storage period. At all storage temperatures ACC-induced ethylene production declined with time, and after 2 weeks it fell almost to the level of ethylene production of the untreated discs. When fruits were transferred to storage at 20°C after 2 weeks at the various temperatures, it appeared that the transient capacity to convert ACC to ethylene after rewarming was maintained at low storage temperatures and lost at the higher temperatures. After 4 weeks of storage. at all the different temperatures, no significant capacity to convert added ACC to ethylene was observed upon removal of the fruit to shelf-life conditions. It appears that this capacity in mango fruit peel was maintained at storage temperatures which cause delay in ripening as well as chilling injury to the peel. Changes in the ability to convert ACC to ethylene in the peel were not related to changes in ripening parameters in the fruit pulp. * Corresponding author. Fax: +972 (3) 968-3622. Elsevier Science B.V. PII SO925-5214(96)00060-9
Induction of ethylene in avocado fruit in response to chilling stress on tree
Journal of Plant Physiology, 2009
Chilling of avocado fruit (Persea americana cv. Arad) in the orchard caused a dramatic induction of fruit ripening and a parallel increase in ethylene biosynthesis and receptor genes' expression during shelf life. In-orchard chilling stress stimulated ethylene and CO 2 production already in fruit attached to the tree, and these reduced thereafter during 20 1C storage. In non-chilled control fruit, ethylene and CO 2 production started after 3 d at 20 1C and exhibited a climacteric peak. In-orchard chilling stress also led to membrane destruction expressed as higher electrical conductivity (EC) in chilling stressed (CS) fruit and accelerated softening compared with control fruit. The increase in ethylene production on the day of harvest in CS fruit was accompanied by high expression of two 1-aminocyclopropane-1-carboxylic aCSd (ACC) synthase genes: PaACS1 and PaACS2,a n dA C Co x i d a s ePaACO. The initial gene expressions of PaACS1, PaACS2,a n dPaACO in the CS fruit at the day of harvest was similar to the levels reached by the control fruit after 4 d at 20 1C. The expression levels of both PaETR and PaERS1 in CS fruit on tree were 25 times higher than the control. In control fruit, expression of ethylene receptor genes was very low at harvest and increased in parallel to the onset of the climacteric ethylene peak. PaCTR1 transcript levels were less affected by chilling stress, and small changes (less than 3-fold) were observed in CS fruit on the day of harvest. Together, our results suggest that ethylene biosynthesis and ethylene response-pathway genes are involved in regulation of ethylene responsiveness in response to in-orchard chilling stress and during ripening.
Effects of Chilling Temperatures on Ethylene Binding by Banana Fruit
Plant Growth Regulation, 2004
Banana fruit are highly susceptible to chilling injury during low temperature storage. Experiments were conducted to compare ethylene binding during storage at chilling (3 and 8°C) versus optimum (13°C) temperatures. The skins of fruit stored at 3 and 8°C gradually darkened as storage duration increased. This chilling effect was reflected in increasing membrane permeability as shown by increased relative electrolyte leakage from skin tissue. In contrast, banana fruit stored for 8 days at 13°C showed no chilling injury symptoms. Exposure of banana fruit to the ethylene binding inhibitor 1-methylcyclopropene (1 ll l À1 1-MCP) prevented ripening. However, this treatment also enhanced the chilling injury accelerated the occurrence of chilling injury-associated increased membrane permeability. 14 C-ethylene release assay showed that ethylene binding by banana fruit stored at low temperature decreased with reduced storage temperature and/or prolonged storage time. Fruit exposed to 1-MCP for 12 h and then stored at 3 or 8°C exhibited lower ethylene binding than those stored at 13°C. Thus, chilling injury of banana fruit stored at low temperature is associated with a decrease in ethylene binding. The ability of tissue to respond to ethylene is evidently reduced, thereby resulting in failure to ripen.
Journal of the American Society for Horticultural Science
The effects of C2H4 concentration, duration and timing of exposure to C2H4, and temperature on storage performance of kiwifruit (Actinidia chinensis Planch. ‘Hayward’) kept in air or a controlled atmosphere (CA) of 2% O2 + 5% CO2 were investigated. The presence of 0.05, 0.1, 0.5, 1.0, or 5.0 μl·liter−1 C2H4 in CA accelerated softening and induced white core inclusions (WCI) which increased with storage time and C2H4 concentration. There was no difference between a 2-week or a 4-week exposure to 0.5 μl·liter−1 C2H4 at the beginning of CA storage in the extent of softening or WCI incidence and severity, but prolonged exposures accelerated deterioration. The softening rate of kiwifruit kept in air or CA increased with temperature. The incidence and severity of WCI were much greater in fruit kept in CA + 0.5 μl·liter−1 C2H4 at 0° or 2.5°C than in fruit stored at 5° or 10°.