Interactive effect of abscisic acid (ABA), ethylene and l-MCP on harvested mature green olives during ripening
Tsantili, Eleni, Miltiadis V. Christopoulos, and Constantinos A. Pontikis
9th Controlled Atmosphere Research Conference (CA2005). Program and AbstractMichigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page47
2005
บทคัดย่อ
Interactive effect of abscisic acid (ABA), ethylene and l-MCP on harvested mature green olives during ripening
Olives harvested at green pre-climacteric state behave as non-climacteric fruits and softening and red color development are prevented by ethylene application.Postharvest applications of cytokinins promoted some ripening processes, mainly the coloration, but ethylene at 1000 ml-1 arrested the effects.In this research, we studied the effects of abscisic acid (ABA) and its interaction with ethylene, using both ethylene application and the inhibitor of ethylene binding, l-methylcyclopropene (l-MCP) on harvested green olives at 25 ºC for up to 10 days.Three completely randomized experimental designs were adopted; (l) Fruit were immersed in ABA at 0, 100, 200, 300 and 400 mg l- for l h ; (2) After ABA treatment (150 mg l-1 for l h), fruit were exposed continuously to 6 ethylene concentrations from 0 to 1000 ml-1 ; (3) A 2 3 combinations of +/- application of one concentration of each of 3 factors (MCP at 1.2 ml-1 for 10 h, ABA at 300 mg l-1 for 1 h, continuous ethylene at 1000 ml-1).Fruits of 3 jars from each combination were sampled after 9 days in (3) and of two pots or jars every 4 days in (1) & (2), respectively.Color was determined by a Minolta chromameter, firmness with a hand in (l) or bench in (2) & (3) Chatillon penetrometer equipped with a conical plunger (5 mm X 5mm).CO2 production was measured in 0.5 l jar connected to a portable infrared gas analyzer (LI-COR, LI-6200 model0.Ethylene (endogenous or during treatment) was analyzed in a Perkin Elmer Sigma 300 gas chromatograph.The resulfs show that ABA advanced respiration and coloration.Ethylene prevented firmness decreased and coloration, in a concentration-dependent manner, in ABA treated fruit.L-MCP prevented the inhibition of ethylene on coloration and resulted in higher ethylene production rates relative to the rest of the fruit.In addition to commercial benefit, l-MCP can be very useful for further studies on ripening of fruits such as olives.