ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The influence of lysophatidylethanolamine, a natural lipid, ethylene production and acc oxidase activity on mature green vs. red tomatoes

Hong J.H., J.R. altwies, M. Guelzow, and J.P. Palta.

XXVIth International Horticultural Congress, Toronto, Canada.

2002

บทคัดย่อ

Recent studies conducted at the Univ. of Wisconsin have demonstrated that lysophosphatidy lethanolamine (LPE) is able to aceleratefruit ripening while at the same time prolong shelf life. Ethylene and activity of ACC oxidase are know to be intergrally involved in the ripening of climacteric fruits such as tomatoes. We investigated the influence of LPE on ethylene production, ACC oxidase activity and respiration in pericarp tissue of tomato fruit at mature green 4 (MG4) and light red stages. Excised pericarp tissusse were incubated in a buffer solution containing various concenrration of LPE derived from egg yolk. In MG4 pericarp tissue, LPE resulted in an increase in ethylene production and in the activity of ACC oxidase. Respiration in this tissue was also slightly increased. However, in the pericarp tissue of light red tomatoes, lPE resulted in a decrease in ethylene production and in the activity of ACC oxidase. A slight decrease in the respiration of this tisue was also found. These results are consistent with the observed influence of LPE on stimulation of fruit ripening and on the prolonging of shelf life. Furthermore these results provide evidence that the influence of LPE on fruit tissue is dependent on the stage of development. These results show that a mature fruit (ready to ripen) LPE can stimulate ripening while in a ripened fruit LPE canstimulate ripening while in a ripened fruit LPE can inhibit ethylene production and thereby prolong shelf life and fruit firmness. These responses of LPE involve the modulation of ACC oxidase.