Co-Authors:
Zhou, H.-W., Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Bet-Dagan, 50250, Israel
Dong, L., Department of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
Ben-Arie, R., 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
Abstract:
Woolliness is a chilling injury phenomenon occurring in nectarines held at low temperatures for extended periods. It is a disorder marked by altered cell wall metabolism during ripening leading to a dry, woolly texture in the fruit. Two treatments were found to alleviate this disorder. One was holding the fruits for 2 days at 20°C before 0°C storage (delayed storage) and the second was having ethylene present during cold storage (ethylene). Immediately stored fruit (control) had 88% woolliness while 7% of delayed storage and 15% of ethylene fruit showed woolliness. The severity of the injury in individual fruits was closely related to inhibition of ethylene evolution. Woolly fruit had higher levels of 1-aminocylopropane-1-carboxylic acid (ACC) and less 1-aminocyclopropane-1-carboxylic acid oxidase (ACO, EC 1.4.3) activity than healthy fruit. It is suggested that ethylene is essential for promoting the proper sequence of cell wall hydrolysis necessary for normal fruit softening. This is in contrast to chilling injury in other fruits, whereby ethylene is often a sign of incipient damage. Respiration was also found to be associated with chilling injury, in that fruit with woolliness had a depressed respiration.
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