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Ethylene-forming capacity during cold storage and chilling injury development in 'Keitt' mango fruit
Year:
1997
Source of publication :
Postharvest Biology and Technology
Authors :
Fuchs, Yoram
;
.
Lederman, Ildo Elieser
;
.
Rot, Ilona
;
.
Weksler, Asya
;
.
Zauberman, Giora
;
.
Volume :
10
Co-Authors:
Lederman, I.E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Zauberman, G., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Weksler, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Ilana, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Fuchs, Y., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
107
To page:
112
(
Total pages:
6
)
Abstract:
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 10-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 g-1 h-1 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.
Note:
Related Files :
ACC
chilling injury
ethylene
mango
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More details
DOI :
10.1016/S0925-5214(96)00060-9
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27206
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:29
Scientific Publication
Ethylene-forming capacity during cold storage and chilling injury development in 'Keitt' mango fruit
10
Lederman, I.E., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Zauberman, G., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Weksler, A., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Ilana, R., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Fuchs, Y., Dept. Postharvest Sci. Fresh Produce, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Ethylene-forming capacity during cold storage and chilling injury development in 'Keitt' mango fruit
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 10-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 g-1 h-1 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.
Scientific Publication
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