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Physiological changes in pepino (Solanum muricatum Ait.) fruit stored at chilling and non-chilling temperatures

Domingo Martínez-Romero, María Serrano and Daniel Valero

Postharvest Biology and Technology Volume 30, Issue 2 , November 2003, Pages 177-186

2003

บทคัดย่อ

Physiological changes in pepino (Solanum muricatum Ait.) fruit stored at chilling and non-chilling temperatures

The sensitivity of pepino (Solanum muricatum Ait. cv. Sweet Long) fruit to chilling injury (CI) as well as some physiological implications were studied. Three ripening stages (from immature to ripe) were used: green (G), light-green (LG) and yellowish-green (YG), and three storage temperatures were evaluated: 20, 10 and 1 °C. CI symptoms appeared with increasing storage time, the more severe being found in fruit harvested at more advanced ripening stages. In YG pepinos, increases in weight losses, ethylene production, respiration rate and 1-aminocyclopropane-1-carboxylic acid (ACC) levels, as well as decreases in fruit firmness and Hue angle were observed during storage at 1 °C. These changes could be considered as cold-induced. Free, conjugated-soluble and cell wall-bound putrescine (Put) showed significant increases in YG pepinos stored at the CI temperature compared with levels in fruit stored at 10 and 20 °C. This general increase in Put levels might be a response mechanism against this stress.