The role of ethylene in development of storage disorders in nectarine and plum.
Dong, L., Zhou, H. W., Feng, X., and Lurie, S.
ISHS Acta Horticulturae 553: 285-286.
2001
บทคัดย่อ
Fruits of nectarine (Prunus persica) cv. Flavortop (FT) and plum (Prunus salicina) cv. Red Rosa (RR) were harvested and stored at 0 deg C for 30 and 35 days at 0 deg C, respectively, after the following treatments: (1) 24 h at 20 deg C; (2) exposure to 0.1 ppm 1-methylcyclopropene (1-MCP) for 24 h at 20 deg C; and (3) exposure to 15 ppm ethylene during the storage period. Fruits were removed to 20 deg C for ripening, and individual fruits were monitored daily for ethylene production. Treating FT nectarines and RR plums with 0.1 ppm 1-MCP at harvest did not affect ethylene production in FT during ripening without storage, but prevented ethylene production in RR. Ethylene production rates in RR were much lower than those of FT. Following 5 weeks of storage, FT fruits exposed to ethylene during storage showed the highest ethylene production, whereas in this treatment ethylene production in RR plums was inhibited. Fruits treated or untreated with 1-MCP showed similar ethylene production, though plums had much lower levels than nectarines. The effects of ethylene and 1-MCP on internal fruit quality after 5 weeks of storage and ripening at 20 deg C were generally opposite. In FT nectarines, 1-MCP increased flesh woolliness and reddening and decreased the percentage of fruit with healthy flesh, while ethylene decreased the disorders. RR plums were mostly healthy, and only ethylene-treated fruits showed small amount of flesh browning. The effect of 1-MCP on fruit softening was similar in both FT and RR fruits. During 6 days at 20 deg C, with or without previous storage, 1-MCP-treated nectarines reached 12 lb firmness whereas control fruit softened to 6 lb. 1-MCP-treated plums were also about 2 lb firmer than the control fruits.