Influence of propylene on glycosidases and volatiles in peach fruit.
Cecchi, F., DeSantis, D., Cardarelli, T., Marty, I., Botondi, R. and Mencarelli, F.
ISHS Acta Horticulturae 553: 185-188.
2001
บทคัดย่อ
A study was conducted to determine whether ethylene is involved in the release of aroma volatiles during peach softening. Peaches (cv. SpringCrest) harvested at early ripening stages were treated for 1, 2, or 3 days with 500 ppm of propylene at 18 deg C in a continuous flow. They were then kept in air for 3 days. Firmness decreased significantly in propylene-treated peaches especially after 3 days of treatment. After 3 days in air, fruits in all treatments were soft. alpha -mannosidase and alpha -galactosidase activities increased when the peaches were treated with propylene, especially for 2 days and 3 days, respectively. Subsequently in air, the differences in activities decreased. beta -galactosidase activity was not affected by propylene treatment and even though the gene was strongly expressed in the fresh tissue, only small increase in gene expression was observed in propylene-treated fruits. The gene constitutes 300 pb and has 72% homology with Lycopersicon esculentum and 65% with Arabidopsis thaliana. ACO [1-aminocyclopropane-1-carboxylate oxidoreductase] was strongly expressed during propylene treatment. Lactones increased with ripening. After 3 days of treatment in air or propylene, an increase in lactones, ethanol, terpinene and hexanal, while a decrease in linalool, 2 and 3-hexenol were observed. Lactones and terpinene were slightly higher in propylene-treated tissue.