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פותח על ידי קלירמאש פתרונות בע"מ -
Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene
Year:
2001
Authors :
בורד, שאול
;
.
בן-אריה, רות
;
.
ג'ואו, הונג-וויי
;
.
וקסלר, אסיה
;
.
לוריא, סוזן
;
.
לרס, אמנון
;
.
Volume :
76
Co-Authors:

Zhou, H.-W., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Ben-Arie, R., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Dong, L.
Burd, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Weksler, A., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Lers, A., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel

Facilitators :
From page:
620
To page:
628
(
Total pages:
9
)
Abstract:
Peaches (Prunus persica 'Hermoza') were ripened at 20°C after harvest and either stored at 0°C for four weeks (control) to induce chilling injury or given intermittent warming (IW) on the twelfth day of storage (20°C for 24 h) to alleviate chilling injury (CI). Continuously stored fruit from control developed woolliness, a CI disorder, during ripening at 20°C after cold storage while only a small percentage of IW fruit developed woolliness. CI fruit produced less ethylene during ripening after storage, and this inhibited ethylene production was closely tied with woolliness development. The IW treatment caused enhanced ethylene production in the fruit when returned to 0°C and the ethylene remained higher than control fruit until the end of the storage period. IW also induced the messages for 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) and 1-aminocyclopropane-1-carboxylic acid synthase (ACS) in the ethylene synthesis pathway. IW also elevated the mRNA of the cell wall degrading enzymes polygalacturonase (PG) and endo-1,4-gluconase (EGase). The mRNAs of the cell wall enzymes and the enzymes in the ethylene synthesis pathway remained higher even after 5 d at 0°C following the IW treatment. It is suggested that IW maintained the fruit tissue capacity to ripen normally by preventing inhibition of the ethylene synthesis pathway which occurred in the control fruit after extended storage.
Note:

Correct link to the article:

https://www.tandfonline.com/doi/abs/10.1080/14620316.2001.11511421

Related Files :
chilling injury
ethylene
Prunus
Prunus persica
ripening
storage temperature
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23813
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:02
Scientific Publication
Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene
76

Zhou, H.-W., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Ben-Arie, R., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Dong, L.
Burd, S., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Weksler, A., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel
Lers, A., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan 50250, Israel

Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene
Peaches (Prunus persica 'Hermoza') were ripened at 20°C after harvest and either stored at 0°C for four weeks (control) to induce chilling injury or given intermittent warming (IW) on the twelfth day of storage (20°C for 24 h) to alleviate chilling injury (CI). Continuously stored fruit from control developed woolliness, a CI disorder, during ripening at 20°C after cold storage while only a small percentage of IW fruit developed woolliness. CI fruit produced less ethylene during ripening after storage, and this inhibited ethylene production was closely tied with woolliness development. The IW treatment caused enhanced ethylene production in the fruit when returned to 0°C and the ethylene remained higher than control fruit until the end of the storage period. IW also induced the messages for 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) and 1-aminocyclopropane-1-carboxylic acid synthase (ACS) in the ethylene synthesis pathway. IW also elevated the mRNA of the cell wall degrading enzymes polygalacturonase (PG) and endo-1,4-gluconase (EGase). The mRNAs of the cell wall enzymes and the enzymes in the ethylene synthesis pathway remained higher even after 5 d at 0°C following the IW treatment. It is suggested that IW maintained the fruit tissue capacity to ripen normally by preventing inhibition of the ethylene synthesis pathway which occurred in the control fruit after extended storage.

Correct link to the article:

https://www.tandfonline.com/doi/abs/10.1080/14620316.2001.11511421

Scientific Publication
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