บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene.

Zhou, H., Lurie, S., Ben-Arie, R., Dong, L., Burd, S., Weksler, A. and Lers, A.

Journal of Horticultural Science and Biotechnology, Volume 76, Number 5, Sep 2001. Pages 620-628.

2001

บทคัดย่อ

Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene.

Peaches (Prunus persica cv. Hermoza) were ripened at 20 deg C after harvest and either stored at 0 deg C for four weeks (control) to induced chilling injury or given intermittent warming (IW) on the twelfth day of storage (20 deg C for 24 h) to alleviate chilling injury (CI). Continuously stored fruit from control developed woolliness, a CI disorder, during ripening at 20 deg C after cold storage while only a small percentage of IW fruit developed woolliness. CI fruit produced less ethylene during ripening after storage, and this inhibited ethylene production was closely tied with woolliness development. The IW treatment caused enhanced ethylene production in the fruit when returned to 0 deg C and the ethylene remained higher than control fruit until the end of the storage period. IW also induced the messages for 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) and 1-aminocyclopropane-1-carboxylic acid synthase (ACS) in the ethylene synthesis pathway. IW also elevated the mRNA of the cell wall degrading enzymes polygalacturonase (PG) and endo-1,4-gluconase (EGase). The mRNAs of the cell wall enzymes and the enzymes in the ethylene synthesis pathway remained higher even after 5 d at 0 deg C following the IW treatment. It is suggested that IW maintained the fruit tissue capacity to ripen normally by preventing inhibition of the ethylene synthesis pathway which occurred in the control fruit after extended storage.