Responses of strawberry fruit to 1-methylcyclopropene (1-MCP) and ethylene.
Tian, M. S., Prakash, S., Elgar, H. J., Young, H., Burmeister, D. M. and Ross, G. S.
Plant Growth Regulation Year: 2000 Vol: 32 Issue: 1 Pages: 83-90 Ref: 24 ref.
2000
บทคัดย่อ
1-Methylcyclopropene (1-MCP), a competitive inhibitor of ethylene action, binds to the ethylene receptor to regulate tissue responses to ethylene. In this work, we investigated the effects of 1-MCP (2 micro l/litre) and exogenous ethylene (0.5-100 micro l/litre) on ripening, respiration rate, ionic conductivity and peroxidase activity in strawberry cv. Pajaro fruit (harvested during the summer seasons of 1996-98). Strawberry fruit can ripen without exogenous ethylene treatment, but exogenous ethylene induces secondary ripening processes. Results indicated that stimulation of respiration by ethylene was dose-dependent. Fruit colour development and softening were slightly accelerated by ethylene, but changes in soluble solids content were not. 1-MCP may or may not affect the respiratory rise induced by exogenous ethylene dependent on fruit maturity. Cycloheximide (CHI; a translation inhibitor) reduced the ethylene-induced respiratory increase. Combinations of 1-MCP and CHI reduced respiration more
than CHI alone. 1-MCP and CHI did not influence the primary respiratory change in non-ethylene-treated fruit. This indicates that the ethylene-induced respiratory increase may involve an ethylene receptor in early harvested fruit, but not in later harvested fruit. Exogenous ethylene stimulated respiration by regulating new respiratory enzyme(s) synthesis in strawberry fruit. Ethylene induced an ionic leakage increase, and this was positively correlated to fruit water loss and peroxidase activity. These results suggest that non-climacteric fruit, such as strawberry, may have different ethylene receptor(s) and/or ethylene receptor(s) may have different regulatory functions. It may be the secondary effect of ethylene to stimulate respiration in strawberry. Non-climacteric fruit ripening may be related to the development of active oxygen species induced by postharvest stress.