ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The role of ethylene in kiwifruit softening.

Kim, H. O.; Hewett, E. W.; Lallu, N.;

Acta Horticulturae Year: 1999 Issue: No. 498 Pages: 255-261 Ref: 6 ref.

1999

บทคัดย่อ

The influences of low temperature, an ethylene synthesis inhibitor (500 ppm AVG applied 4 weeks before harvest) and application of ethylene (1 micro l/litre) at different maturities, were investigated to elucidate ethylene's role in initiating kiwifruit softening. Fruit response to ethylene became more pronounced and fruits softened more as maturity advanced. Exposing fruits to 0 deg C for 2-9 weeks hastened ethylene production, compared with fruits maintained at 20 deg C continuously after harvest. However, fruit softening occurred without changes in ethylene production, ACC [1-aminocyclopropane-1-carboxylic acid] concentration or ACO [ACC oxidase] activity. AVG-treated fruits softened slightly more slowly and had lower ACC concentrations, ACO activity and ethylene production than control fruits, both at 20 deg C and after 2 months at 0 deg C. Kiwifruits softened from about 90 N to 12 N when endogenous ethylene production was low (below 0.2 micro l kg-1 h-1) and constant; it is suggested that t

his is System 1 ethylene production. Increased ethylene production (possibly by System 2) only occurred as fruits softened from 12 N to eating ripe (6-8 N), suggesting that kiwifruits become more sensitive to ethylene with time during maturation and at 0 deg C, possibly because ethylene receptors become more sensitive or more numerous.