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Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene.

Author(s) : ZHOU H. W., LURIE S., BEN-ARIE R., et al.

Type of article: Article

Summary

Peaches were ripened at 20 °C and either stored at 0 °C for four weeks (control) to induce chilling injury or given intermittent warming on the twelfth day of storage (20 °C for 24 h) to alleviate chilling injury. Continuously stored fruit from control developed woolliness, a chilling injury disorder, during ripening at 20 °C after cold storage while only a small percentage of intermittent warming fruit developed woolliness. Chilling injured fruit produced less ethylene during ripening after storage, and this inhibited ethylene production was closely tied with woolliness development. The intermittent warming treatment caused enhanced ethylene production in the fruit when returned to 0 °C and the ethylene remained higher than control fruit until the end of the storage period. According to further investigations, it is suggested that the intermittent warming maintained the fruit tissue capacity to ripen normally by preventing inhibition of the ethylene synthesis pathway which occurred in the control fruit after extended storage.

Details

  • Original title: Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene.
  • Record ID : 2003-1369
  • Languages: English
  • Source: J. hortic. Sci. Biotechnol. - vol. 76 - n. 5
  • Publication date: 2001

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