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Ethylene biosynthesis and ripening behaviour of 'Hayward' kiwifruit subjected to some controlled atmospheres

2002Journal article Restricted access
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dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorSfakiotakis, E. M.
dc.date.accessioned2015-06-19T13:47:33Z
dc.date.available2015-06-19T13:47:33Z
dc.date.issued2002
dc.description.abstractThe effects of storage in air (AS), controlled atmosphere (CA) or ultra low oxygen (ULO) on ethylene biosynthesis and ripening of 'Hayward' kiwifruit during storage at 0 degreesC and post-storage at 20 degreesC, were investigated. Fruit were stored for 60, 120 and 180 days at 0 degreesC in AS, CA (2%O(2) + 5%CO(2)) and ULO (0.7%O(2) + 0.7%CO(2) and 1%O(2) + 1%CO(2)). Freshly harvested fruit and fruit removed from storage were treated with 130 mul/l propylene or propylene-free air for 9 days at 20 degreesC. Fruit treated with propylene at 20 degreesC at harvest produced ethylene with a tag period of 3 days, had concomitant 1-aminocyclopropane-1-carboxylic acid (ACC) production, 1-aminocyclopropane-1-carboxylate synthase (ACC synthase) and 1-aminocyclopropane-1-carboxylate oxidase (ACC oxidase) activities, and were ripe after 3-5 days while fruit not treated with propylene were not able to produce ethylene and ripen during the 9 days experiment. AS fruit softened faster during the first 60 days of storage. This effect was reduced in CA and ULO treatments. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter in all treatments. After 9 days shelf life, only AS and CA stored fruit were ripe. Fruit from ULO storage required propylene treatment to ripen fully. When kiwifruit were placed at 20 degreesC, after 60, 120 or 180 days storage at 0 degreesC, there was an induction of ethylene production with no tag period in fruit from AS or CA, with or without propylene. There was some ACC content and ACC synthase activity after 60 days storage for all treatments, while ACC oxidase activity increased only upon rewarming of the fruit in AS or CA. Kiwifruit removed from ULO-storage showed drastically reduced capacity to produce ethylene mainly due to low ACC oxidase activity rather than reduced ACC production or ACC synthase activity. Respiration increased upon rewarming of the fruit in all treatments. With storage time, there was a decrease in the capacity of the warmed fruit to produce ethylene and CO(2) as well as in the activities of ACC synthase and ACC oxidase, mostly after 60 days storage. (C) 2002 Elsevier Science B.V. All rights reserved.
dc.identifier.doihttps://dx.doi.org/10.1016/S0925-5214(02)00040-6
dc.identifier.issn0925-5214
dc.identifier.otherAUT: MAN00114;
dc.identifier.urihttp://hdl.handle.net/10400.1/6486
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relation.isbasedonP-000-N82
dc.titleEthylene biosynthesis and ripening behaviour of 'Hayward' kiwifruit subjected to some controlled atmospheres
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage179
oaire.citation.startPage167
oaire.citation.titlePostharvest Biology and Technology
oaire.citation.volume26
person.familyNameAntunes
person.givenNameMaria Dulce
person.identifier177556
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id7102645075
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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