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The role of ethylene in nectarine ripening following storage
Year:
2002
Source of publication :
Acta Horticulturae
Authors :
Dong, Li
;
.
Lers, Amnon
;
.
Lurie, Susan
;
.
Zhou, Hongwei
;
.
Volume :
592
Co-Authors:
Lurie, S., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Lers, A., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Zhou, H.W., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Dong, L., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
607
To page:
613
(
Total pages:
7
)
Abstract:
After prolonged storage nectarines and peaches do not ripen and become soft and juicy, but instead develop a dry, woolly texture. These fruit produce less ethylene than normally ripening fruit. The disorder can be alleviated by storing the fruit in the presence of exogenous ethylene, and can be exacerbated by treatment with the ethylene action inhibitor 1-methylcyclopropene (MCP). Ethylene evolution was not affected by MCP in non-stored fruits, but was inhibited in fruits following storage. Ethylene during storage enhanced ethylene production of fruits after storage. MCP inhibited the expression of 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) after storage. After storage the message of polygalacturonase (PG) and pectin esterase (PE) was positively regulated by ethylene while endo-glucanase (EGase) was negatively regulated. The data suggest that a certain level of ethylene production is essential for normal ripening of nectarines after cold storage.
Note:
Related Files :
1-methylcyclopropene
ethylene
Mealiness
Nectarine
Prunus persica
Prunus persica nucipersica
Woolliness
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
31035
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:59
Scientific Publication
The role of ethylene in nectarine ripening following storage
592
Lurie, S., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Lers, A., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Zhou, H.W., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
Dong, L., Department of Postharvest Science, ARO, the Volcani Center, Bet Dagan, Israel
The role of ethylene in nectarine ripening following storage
After prolonged storage nectarines and peaches do not ripen and become soft and juicy, but instead develop a dry, woolly texture. These fruit produce less ethylene than normally ripening fruit. The disorder can be alleviated by storing the fruit in the presence of exogenous ethylene, and can be exacerbated by treatment with the ethylene action inhibitor 1-methylcyclopropene (MCP). Ethylene evolution was not affected by MCP in non-stored fruits, but was inhibited in fruits following storage. Ethylene during storage enhanced ethylene production of fruits after storage. MCP inhibited the expression of 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) after storage. After storage the message of polygalacturonase (PG) and pectin esterase (PE) was positively regulated by ethylene while endo-glucanase (EGase) was negatively regulated. The data suggest that a certain level of ethylene production is essential for normal ripening of nectarines after cold storage.
Scientific Publication
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