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Acetaldehyde inhibition of ethylene biosynthesis in mango fruit
Year:
1996
Source of publication :
Postharvest Biology and Technology
Authors :
Marinansky, Rosita
;
.
Pesis, Edna
;
.
Volume :
8
Co-Authors:
Burdon, J., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel, Hort. and Food Research Institute, New Zealand Ltd., Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand
Dori, S., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel
Marinansky, R., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel
Pesis, E., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
153
To page:
161
(
Total pages:
9
)
Abstract:
Mango fruit ripening is accompanied by increased ethylene production which coordinates the ripening process. Ethylene production in other fruit has been shown to be inhibited by acetaldehyde and ethanol. In unripe mango fruit the ethylene production is very low (<1 nl g-1 h-1) and treatments with acetaldehyde and ethanol had concentration-dependent effects on ethylene production. The application of 1-aminocyclopropane-1-carboxylic acid (ACC) to acetaldehyde or ethanol treated fruit discs showed acetaldehyde to be capable of completely eliminating increased ACC oxidase activity, whereas ethanol did not. This suggests that acetaldehyde is capable of inhibiting the activity of ACC oxidase directly, or alternatively of preventing the increase in the enzyme, thereby providing a possible mechanism for retarding fruit ripening.
Note:
Related Files :
acetaldehyde
ethanol
ethylene
fruit
mango
ripening
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27932
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:35
Scientific Publication
Acetaldehyde inhibition of ethylene biosynthesis in mango fruit
8
Burdon, J., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel, Hort. and Food Research Institute, New Zealand Ltd., Mt. Albert Research Centre, 120 Mt Albert Road, Auckland, New Zealand
Dori, S., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel
Marinansky, R., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel
Pesis, E., Dept. Post-Harvest Sci. Fresh P., Agriculture Research Organisation, Volcani Centre, P.O. Box 6, Bet Dagan 50250, Israel
Acetaldehyde inhibition of ethylene biosynthesis in mango fruit
Mango fruit ripening is accompanied by increased ethylene production which coordinates the ripening process. Ethylene production in other fruit has been shown to be inhibited by acetaldehyde and ethanol. In unripe mango fruit the ethylene production is very low (<1 nl g-1 h-1) and treatments with acetaldehyde and ethanol had concentration-dependent effects on ethylene production. The application of 1-aminocyclopropane-1-carboxylic acid (ACC) to acetaldehyde or ethanol treated fruit discs showed acetaldehyde to be capable of completely eliminating increased ACC oxidase activity, whereas ethanol did not. This suggests that acetaldehyde is capable of inhibiting the activity of ACC oxidase directly, or alternatively of preventing the increase in the enzyme, thereby providing a possible mechanism for retarding fruit ripening.
Scientific Publication
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