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Effect of low temperature storage and ethylene removal on ripening and gene expression changes in avocado fruit.

Author(s) : ZAMORANO J. P., DOPICO B., LOWE A. L., WILSON I. D., GRIERSON D., MERODIO C.

Type of article: Article

Summary

Changes in physiological parameters and in the RNA population from avocado (Persea americana, Mill.) fruit stored under different conditions were analyzed. Storage at low temperatures drastically reduced the respiration and ethylene production rates. Fruit softening was delayed at 7 deg C, while fruits at 3 deg C did not soften during long-term storage. Carbon dioxide levels in the atmosphere surrounding fruit treated with a commercial ethylene absorbent, were slightly depressed at 7 deg C and slightly higher at 3 deg C, as compared to storage without the absorbent. Ethylene production rates were drastically reduced by low temperatures and appeared not to be affected by ethylene absorption. Changes in the expression of several messenger RNAs, detected by in vitro translation of RNA during ripening at 20 deg C were delayed or blocked at low temperatures.

Details

  • Original title: Effect of low temperature storage and ethylene removal on ripening and gene expression changes in avocado fruit.
  • Record ID : 1995-2284
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 4 - n. 4
  • Publication date: 1994/09

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