Effect of orchard and postharvest application of daminozide on ethylene synthesis by apple fruit

1990 ◽  
Vol 9 (1-4) ◽  
pp. 175-179 ◽  
Author(s):  
Michael Knee ◽  
Norman E. Looney
Keyword(s):  
Apple Fruit ◽  
Ethylene Synthesis ◽  
Postharvest Application

scholarly journals CHANGES IN NON-ETHYLENE VOLATILE SYNTHESIS DURING PHYSIOLOGICAL DEVELOPMENT OF `BISBEE DELICIOUS' APPLES.

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 593e-593
Author(s):  
J.P. Mattheis ◽  
J.K. Fellman ◽  
P.M. Chen ◽  
M.E Patterson
Keyword(s):  
Vegetative Growth ◽  
Apple Fruit ◽  
Headspace Sampling ◽  
Ethylene Synthesis ◽  
Ester Synthesis ◽  
Climacteric Fruit ◽  
The Relationship

Synthesis of non-ethylene volatiles (NEV) undergoes significant alterations during the transition from vegetative growth to senescence in apple fruit. This change results in a substantial increase in the production of esters characteristic of ripe apples. The relationship between changes in NEV synthesis and other indicators of physiological and horticultural maturity were investigated using `Bisbee Delicious' apples. Analysis of NEV was conducted using headspace sampling and GC-MS. Aldehydes and alcohols were the largest NEV components from pre-climacteric fruit although several esters were detected. The concentration of all NEV components declined to a minimum prior to the onset of the climacteric rise in ethylene synthesis. Initial detection of 2-methyl butylacetate, the major ester in ripening `Bisbee Delicious' fruit, occurred several weeks prior to the onset of the climacteric. The increase in ester synthesis accelerated during the post-climacteric period and the amount of total aldehydes also increased.

scholarly journals Emission Patterns of Esters and Their Precursors Throughout Ripening and Senescence in ‘Redchief Delicious’ Apple Fruit and Implications Regarding Biosynthesis and Aroma Perception

2021 ◽  
pp. 1-35
Author(s):  
Alejandra Ferenczi ◽  
Nobuko Sugimoto ◽  
Randolph M. Beaudry
Keyword(s):  
Ethylene Production ◽  
Maximum Rate ◽  
Carbon Chain ◽  
Apple Fruit ◽  
Ethyl Esters ◽  
Chain Elongation ◽  
Volatile Profile ◽  
Ethylene Synthesis ◽  
Ester Formation ◽  
Ester Biosynthesis

The volatile profile of ‘Redchief Delicious’ apple (Malus ×domestica Borkh.) fruit was evaluated at 18 time points from 3 weeks before to 8 weeks after onset of autocatalytic ethylene production to capture the dynamics associated with development from mature green to senescent fruit. Minor amounts of ester production began several days before the onset of ethylene production. Ester production rose rapidly as internal ethylene levels increased beyond 22 nmol·L−1 (0.5 µL·L−1). Peak ester production roughly coincided with maximum ethylene synthesis, declining thereafter. Ester production was further evaluated according to the acid- (alkanoate) and alcohol- (alkyl) derived portions of the ester. The maximum rate of production for a given ester tended to occur later in development as the chain length of the alcohol-derived portion declined. The production rate for many esters paralleled the rate of emanation of their respective alcohol substrates, suggesting that availability of the alcohols limits ester production more than availability of the acid substrates. Combining production rates with sensory descriptors and human sensitivity to individual volatiles permitted approximations of aroma sensations likely engendered by the fruit throughout ripening. Overripe and alcoholic sensations are predicted to increase 2 weeks after the initiation of ripening in response to an increase in the production of ethyl esters. Acetate esters predominated, comprising 50% to 80% of esters throughout maturation and ripening, indicating that the substrate acetyl-CoA may be at saturating levels for alcohol acyl transferase (AAT) at the final step of ester formation. Acetate feeding did not enhance ester production, although label from 13C-acetate was extensively incorporated into esters. The data are consistent with the action of multiple AAT isozymes differing in activity and substrate preference. Incorporation of labeled 13C-acetate into precursors of esters, alcohols, and acids, reflected ester biosynthesis via 1- and 2-carbon chain elongation pathways in ripening ‘Redchief Delicious’ apple fruit.

scholarly journals Nitric Oxide and Nitrite Treatments Reduce Ethylene Evolution from Apple Fruit Disks

HortScience ◽  
2006 ◽  
Vol 41 (6) ◽  
pp. 1462-1465 ◽  
Author(s):  
David R. Rudell ◽  
James P. Mattheis
Keyword(s):  
Nitric Oxide ◽  
Ethylene Production ◽  
Ethylene Biosynthesis ◽  
Apple Fruit ◽  
No Production ◽  
Exact Nature ◽  
Ethylene Synthesis ◽  
Ethylene Evolution ◽  
No Donor ◽  
Treatment Concentration

`Golden Delicious' apple [Malus sylvestris var. domestica (Borkh.)] cortex disks suspended in solutions containing a nitric oxide (•NO) donor [S-nitrosoglutathione (GSNO) or sodium nitroprusside (SNP)], •NO gas, or nitrite (KNO2) were used to identify impacts of •NO on ethylene production and NO2– on •NO and ethylene production. Treatment with GSNO or SNP reduced ethylene biosynthesis compared with control treatments containing equimolar concentrations of oxidized glutathione (GSSG) or Na4(CN)6 respectively. Apple disk exposure to •NO gas did not impact ethylene production. Treatment with NO2– resulted in increased •NO production and decreased ethylene biosynthesis. Generation of •NO increased linearly whereas ethylene generation decreased exponentially with increasing NO2– treatment concentration. •NO was enhanced in autoclaved tissue disks treated with NO2–, suggesting that its production is produced at least in part by nonenzymatic means. Although this evidence shows •NO is readily generated in apple fruit disks by NO2– treatment, and ethylene synthesis is reduced by •NO/NO2– generated in solution, the exact nature of •NO generation from NO2– and ethylene synthesis modulation in apple fruit disks remains to be elucidated.

scholarly journals Aminoethoxyvinylglycine (AVG) affects cv. Royal Gala apple fruit quality at harvest and after storage – Short communication

2012 ◽  
Vol 39 (No. 4) ◽  
pp. 195-198
Author(s):  
N. Magazin ◽  
Z. Keserović ◽  
B. Milić ◽  
M. Dorić
Keyword(s):  
Short Communication ◽  
Titratable Acidity ◽  
Positive Influence ◽  
Apple Fruit ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Starch Degradation ◽  
Ethylene Synthesis ◽  
Apple Trees ◽  
Quality Assessments

Aminoethoxyvinylglycine (AVG), an inhibitor of ethylene synthesis was applied at a concentration of 125 g/l of active ingredient on Royal Gala apple trees 4 weeks before the anticipated harvest in two consecutive years. Immediately after harvest fruits were stored at 1°C and 90% of relative humidity for up to 90 days. Quality assessments of total soluble solids (TSS), titratable acidity (TA) and firmness were done on 30-days intervals after harvest. Treating Royal Gala apples with AVG significantly slowed down starch degradation in fruits but in the same time increased fruit weight. Also, the development of over colour was negatively affected. A positive influence on fruits’ firmness was also evident, while there was no influence of AVG on TSS and TA.    

scholarly journals Influence of postharvest application of chitosan combined with ethanolic extract of liquorice on shelflife of apple fruit

2019 ◽  
Vol 17 (1) ◽  
pp. 331-336 ◽  
Author(s):  
Samira Madanipour ◽  
Mahmood Alimohammadi ◽  
Sassan Rezaie ◽  
Ramin Nabizadeh ◽  
Gholamreza Jahed Khaniki ◽  
...  
Keyword(s):  
Ethanolic Extract ◽  
Apple Fruit ◽  
Postharvest Application

scholarly journals Differential effects of postharvest application of ethylene inhibitors on guava stored under ambient conditions

2021 ◽  
Vol 42 (5) ◽  
pp. 1395-1404
Author(s):  
A.J. Sachin ◽  
◽  
D.V. Sudhakar Rao ◽  
K. Ranjitha ◽  
C. Vasugi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Principal Component ◽  
Ethylene Synthesis ◽  
Ethylene Inhibitors ◽  
Ambient Conditions ◽  
Quality Maintenance ◽  
A Value ◽  
Postharvest Application ◽  
Temperature Storage

Aim: To assess the efficiency of ethylene synthesis and action inhibitors on postharvest shelf life of guava fruits under ambient conditions. Methodology: Mature green guava fruits (P. guajava L. cv. Arka Mridula) were harvested and treated with ethylene inhibitors. Various physiological, physical and nutritional changes of the treated fruits in comparison with untreated ones were monitored during ambient temperature storage. Multivariate analysis approach was used for interpreting the data on quality changes during storage. Results: Significant positive correlation (p<0.01) was observed among rates of ethylene production, respiration, ripening and Hunter’s a* value. Biplot from principal component analysis of eleven parameters showed that 1-MCP (500 ppb) treated fruits were grouped together with freshly harvested fruits throughout storage period, and proved superior over other treatments in delaying ripening and quality maintenance. Seven days stored 3.0 mM Salicylic acid and 1.5 mM Sodium nitroprusside treated fruits were grouped together with 5 days stored control fruits, suggesting their effectiveness in extending the shelf life by additional two days. Interpretation: Postharvest application of 1-MCP on guava fruits can extend the shelf life by four days when compared with control. Even PCA indicated that the study of major ripening attributes (L*, a*, b*, Hue, texture, acidity, ethylene rate and respiration rate) was quite sufficient to know the ripening status of the fruits.

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