ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Ethanol-induced cold-tolerance in chilling-sensitive crops.

Frenkel, C.; Erez, A.; Henninger, M. R.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 512-522 Ref: 49 ref.

1995

บทคัดย่อ

ABSTRACT :

Cucumber cv. Marketmore 76 seedlings and potato cv. Atlantic tubers were held at 25 deg C in desiccators and ventilated with air containing ethanol. Cucumber seedlings were treated with 20 000 micro l ethanol/litre for 2, 4 or 8 h, while the potato tubers were treated with 26 000 or 38 000 micro l ethanol/litre for 12 or 24 h. As a separate treatment, some cucumber seedlings were exposed to hypoxic conditions to stimulate the production and accumulation of endogenous ethanol. Ater treatment, all seedlings and tubers were held for another 16 h at 25 deg before chilling. The chilling treatment comprised 72 h at 2 deg for cucumber seedlings and 5 weeks at 4 deg for potato tubers. Chilling tolerance in cucumbers was estimated as the percentage survival of injury-free seedlings at the end of 5 days at room temperature conditions after chilling. Cold-tolerance of ethanol-treated seedlings increased with increasing ethanol exposure, from approx equal to 10% in untreated seedlings to >80% in those treat

ed for 8 h. Ethanol accumulation induced by hypoxia also increased chilling tolerance. In potatoes, chilling tolerance was assessed immediately after cold storage in terms of cooked chip colour. Chip discoloration decreased (i.e chilling tolerance increased) with increasing exposure to ethanol and with increasing ethanol concentration. On a scale of 1 (lightest) to 10 (darkest), chilled tubers not treated with ethanol scored 10.00, those treated with 38 000 micro l ethanol/litre for 24 h scored 6.00, while untreated, unchilled control tubers (held for 5 weeks at 27 deg ) scored 4.56.