บทคัดย่องานวิจัย

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Influence of ethylene removal on the protein pattern of avocado fruits at low temperature storage.

Zamorano, J. P.; Merodio, C.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 275-276 Ref: 5 ref.

1993

บทคัดย่อ

Influence of ethylene removal on the protein pattern of avocado fruits at low temperature storage.

Ethylene has been reported to affect the synthesis of enzymes related to chilling injury symptoms of avocado (atypical respiration and ethylene production rates and failure to soften properly on warming). Rates of CO2 and ethylene production, flesh firmness and protein profile of Hass avocado fruits stored at 7 deg C and 90% RH (with or without ethylene removal) were measured. Low temperature storage decreased CO2 and ethylene production with ethylene production being affected more, giving values of <1.5 mu l kg-1 h-1. Storage with ethylene removal reduced these levels and the peaks of ethylene evolution were smoothed. Fruit softening during storage showed that ripening delay was not affected by ethylene removal. Accumulation of some polypeptides was delayed by low temperature storage. The delay was more evident in fruits stored with ethylene removal, notably for proteins of 15 and 24 kDa. Polypeptides disappearing during ripening at 20 deg (42 and 26 kDa) decreased more slowly at 7 deg . Proteins of 20 and 15.5 kDa disappeared later in fruits stored with ethylene removal. The results suggest that the delay in ripening at low temperature could be related to a delay in the evolution of the protein profile.