ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Variable fluorescence quenching in apple during storage is a function of O2.

Mir, N.; Wendorf, M.; Perez, R.; Beaudry, R. M.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 162-167 Ref: 15 ref.

1997

บทคัดย่อ

Effects of O2 partial pressure on chlorophyll fluorescence of Red Delicious and McIntosh apples were studied in a flow-through system at 22 deg C for 15 days. A reduction in O2 partial pressure below 21 kPa, in general, increased the minimal fluorescence (Fo). The greatest increase in Fo was observed with 0 kPa O2 in both cultivars. In contrast, the quantum yield (Fv/Fm, where Fv = Fm - Fo and Fm is maximum fluorescence) was reduced with low O2 in both cultivars during storage. The rate of decline was greater in McIntosh than Red Delicious during the first 3 days of low-O2 stress. The 21 kPa O2 and 0 kPa O2 treatments caused rapid declines in Fm in Red Delicious fruits. A high level of Fm was maintained by 5 kPa O2 in Red Delicious and 21 kPa O2 in McIntosh fruits. Decreasing the O2 content below 21 kPa reduced the Fm in McIntosh fruits with the rate of decline increasing as O2 partial pressure decreased. Absence of O2 in the package atmosphere prevented quenching of variable fluorescence after

2 and 5 days in McIntosh and Red Delicious fruits, respectively. The data collectively suggest that chlorophyll fluorescence may have some potential as a rapid and non-destructive method for assessing low O2 stress during storage and screening for stress tolerance in apples.