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Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits.

Author(s) : GOUBLE B., FATH D., SOUDAIN P.

Type of article: Article

Summary

The anti-ethylene effects of nitrous oxide have been demonstrated for the first time in the ripening and senescence sequences in tomato and avocado fruit. Continuous gas treatment by 80% nitrous oxide plus 20% oxygen had striking effects on ethylene production in the two fruit species, though ethylene biosynthesis levels differed greatly. In preclimacteric treated fruits, nitrous oxide largely extended the lag period, and additively lowered ethylene production rate in tomatoes. In fruit treated at the climacteric stage, nitrous oxide markedly inhibited autocatalytic ethylene evolution. In fruit pretreated with exogenous ethylene, nitrous oxide also reversed induced autocatalysis as an antagonist of ethylene action.

Details

  • Original title: Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits.
  • Record ID : 1996-0265
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 5 - n. 4
  • Publication date: 1995/04

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