บทคัดย่องานวิจัย

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Ethylene biosynthesis and ripening behaviour of Hayward kiwifruit subjected to some controlled atmospheres.

Antunes, M. D. C., and Sfakiotakis, E. M.

Postharvest Biology and Technology. Volume 26, Number 2, 2002. Pages 167-179.

2002

บทคัดย่อ

Ethylene biosynthesis and ripening behaviour of 'Hayward' kiwifruit subjected to some controlled atmospheres.

The effects of storage in air (AS), controlled atmosphere (CA) or ultra low oxygen (ULO) on ethylene biosynthesis and ripening of kiwifruit cv. Hayward during storage at 0 deg C and post-storage at 20 deg C, were investigated. Fruits were stored for 60, 120 and 180 days at 0 deg C in AS, CA (2%O2+5%CO2) and ULO (0.7%O2+0.7%CO2 and 1%O2+1%CO2). Freshly harvested fruits and fruits removed from storage were treated with 130 micro l/litre propylene or propylene-free air for 9 days at 20 deg C. Fruits treated with propylene at 20 deg C at harvest produced ethylene with a lag period of 3 days, had concomitant 1-aminocyclopropane-1-carboxylic acid (ACC) production, 1-aminocyclopropane-1-carboxylate synthase (ACC synthase) and 1-aminocyclopropane-1-carboxylate oxidase (ACC oxidase) activities, and were ripe after 3-5 days while fruits not treated with propylene did not produce ethylene and ripened during the 9 days experiment. AS fruit softened faster during the first 60 days of storage. This effect was reduced in CA and ULO treatments. The soluble solids content (SSC) increased markedly during the first 60 days of storage and remained almost constant thereafter in all treatments. After 9 days shelf life, only AS and CA stored fruit were ripe. Fruits from ULO storage required propylene treatment to ripen fully. When kiwifruit were placed at 20 deg C, after 60, 120 or 180 days storage at 0 deg C, there was an induction of ethylene production with no lag period in fruit from AS or CA, with or without propylene. There were some ACC content and ACC synthase activity after 60 days storage for all treatments, while ACC oxidase activity increased only upon rewarming of the fruit in AS or CA. Kiwifruit removed from ULO-storage showed drastically reduced capacity to produce ethylene mainly due to low ACC oxidase activity rather than reduced ACC production or ACC synthase activity. Respiration increased upon rewarming of the fruit in all treatments. With storage time, there was a decrease in the capacity of the warm

ed fruit to produce ethylene and CO2 as well as in the activities of ACC synthase and ACC oxidase, mostly after 60 days storage.