נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Ethylene synthesis in mango fruit following heat treatment
Year:
1999
Source of publication :
Postharvest Biology and Technology
Authors :
לוריא, סוזן
;
.
קליין, יהושע
;
.
Volume :
15
Co-Authors:
Ketsa, S., Department of Horticulture, Fac. of Agric., Kasetsart University, Bangkok 10900, Thailand
Chidtragool, S., Yasothon Agric. and Technol. College, Amphur Muang, Yasothon 35000, Thailand
Klein, J.D., The Volcani Center, ARO, Bet Dagan 50250, Israel
Lurie, S., The Volcani Center, ARO, Bet Dagan 50250, Israel
Facilitators :
From page:
65
To page:
72
(
Total pages:
8
)
Abstract:
Mango fruits (Mangifera indica L. cv. Nam Dokmai) were held for 3 days at 38°C and then transferred to 20°C. Fruits placed directly at 25°C after harvest reached their peak ethylene production after 4 days, while the heated fruit took 9 days (6 days after the end of the heat treatment). The 1-aminocyclopropane-1-carboxylic acid (ACC) content paralleled that of ethylene production in unheated fruits, with highest content occurring on day 4. In heated fruit, ACC content continued to increase for 8 days following the heat treatment. The 1-aminocyclopropane-1-carboxylic acid synthase (ACS) activity in unheated fruit was also highest on day 4. In heated fruit the activity was undetectable following heat treatment, but recovered partially during the ripening period. Initial ethylene production from discs with peel was 6-fold higher in unheated fruit than heated, although after 6 h of incubation the production from both was similar. Activity of 1-aminocyclopropane-carboxylic acid oxidase (ACO) in the discs also showed an 8-fold difference in initial activity in heated versus unheated discs with peel. This difference disappeared during incubation of the discs. In heated discs without peel, both ethylene and ACO activity remained lower than in discs with peel, and the differences between heated and unheated fruit discs were more pronounced. We conclude that the inhibition of ethylene production found during heat treatment is due to inhibition of both ACS and ACO. ACO recovers full activity following heat, while ACS activity only partially, but enough to allow the heated fruit to achieve an ethylene peak.
Note:
Related Files :
ethylene
food storage
Heat treatment
heat treatments
Mangifera indica
mango
postharvest treatment
technology and storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0925-5214(98)00060-X
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25810
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:17
Scientific Publication
Ethylene synthesis in mango fruit following heat treatment
15
Ketsa, S., Department of Horticulture, Fac. of Agric., Kasetsart University, Bangkok 10900, Thailand
Chidtragool, S., Yasothon Agric. and Technol. College, Amphur Muang, Yasothon 35000, Thailand
Klein, J.D., The Volcani Center, ARO, Bet Dagan 50250, Israel
Lurie, S., The Volcani Center, ARO, Bet Dagan 50250, Israel
Ethylene synthesis in mango fruit following heat treatment
Mango fruits (Mangifera indica L. cv. Nam Dokmai) were held for 3 days at 38°C and then transferred to 20°C. Fruits placed directly at 25°C after harvest reached their peak ethylene production after 4 days, while the heated fruit took 9 days (6 days after the end of the heat treatment). The 1-aminocyclopropane-1-carboxylic acid (ACC) content paralleled that of ethylene production in unheated fruits, with highest content occurring on day 4. In heated fruit, ACC content continued to increase for 8 days following the heat treatment. The 1-aminocyclopropane-1-carboxylic acid synthase (ACS) activity in unheated fruit was also highest on day 4. In heated fruit the activity was undetectable following heat treatment, but recovered partially during the ripening period. Initial ethylene production from discs with peel was 6-fold higher in unheated fruit than heated, although after 6 h of incubation the production from both was similar. Activity of 1-aminocyclopropane-carboxylic acid oxidase (ACO) in the discs also showed an 8-fold difference in initial activity in heated versus unheated discs with peel. This difference disappeared during incubation of the discs. In heated discs without peel, both ethylene and ACO activity remained lower than in discs with peel, and the differences between heated and unheated fruit discs were more pronounced. We conclude that the inhibition of ethylene production found during heat treatment is due to inhibition of both ACS and ACO. ACO recovers full activity following heat, while ACS activity only partially, but enough to allow the heated fruit to achieve an ethylene peak.
Scientific Publication
You may also be interested in