The softening of cv. Hayward fruit kept in air, air + C2H4, and CA (2% O2 + 5% CO2) + C2H4 at 20°C was related to ethylene biosynthesis and action. Fruit softening (firmness below 40 N) occurred after 10, 14 and 21 days of treatment with air + C2H4, air, and CA + C2H4, respectively. No relationship between whole fruit measurable ethylene evolution and loss of firmness was found. In air and air + C2H4 treatments the ethylene rise generally appeared only after the fruit had partially softened (firmeness about 50 N). No ethylene peak was observed, at least during the experimental period, in fruit softened in CA + C 2H4. ACC content slightly increased in control fruit during ripening. A higher ACC concentration was induced by exogenous ethylene only in fruit kept in air. ACC oxidase activity was stimulated in air + C2H4 and reduced in CA + C2H4. In control fruit the highest ACC oxidase activity (over 40 nl ethylene/gfw/h) was observed when the penetration force dropped below 50 N. The appearance of the ethylene peak, which took place in the second phase of the ripening process was concurrent with a great increase of ACC oxidase activity.

Ethylene byosinthesis and kiwifruit softening following different post-harvest treatments

TONUTTI, PIETRO;BONGHI, CLAUDIO;RAMINA, ANGELO
1993

Abstract

The softening of cv. Hayward fruit kept in air, air + C2H4, and CA (2% O2 + 5% CO2) + C2H4 at 20°C was related to ethylene biosynthesis and action. Fruit softening (firmness below 40 N) occurred after 10, 14 and 21 days of treatment with air + C2H4, air, and CA + C2H4, respectively. No relationship between whole fruit measurable ethylene evolution and loss of firmness was found. In air and air + C2H4 treatments the ethylene rise generally appeared only after the fruit had partially softened (firmeness about 50 N). No ethylene peak was observed, at least during the experimental period, in fruit softened in CA + C 2H4. ACC content slightly increased in control fruit during ripening. A higher ACC concentration was induced by exogenous ethylene only in fruit kept in air. ACC oxidase activity was stimulated in air + C2H4 and reduced in CA + C2H4. In control fruit the highest ACC oxidase activity (over 40 nl ethylene/gfw/h) was observed when the penetration force dropped below 50 N. The appearance of the ethylene peak, which took place in the second phase of the ripening process was concurrent with a great increase of ACC oxidase activity.
1993
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/122646
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