Effect of maturity and cold storage on ethylene biosynthesis and ripening in 'Bartlett' pears treated after harvest with 1-MCP

被引：87

作者：

Villalobos-Acuna, Max G. ^{[1
,4
]}

Biasi, William V. ^{[1
]}

Flores, Sylvia ^{[1
]}

Jiang, Cai-Zhong ^{[2
]}

Reid, Michael S. ^{[1
]}

Willits, Neil H. ^{[3
]}

Mitcham, Elizabeth J. ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Plant Sci, Davis, CA 95616 USA

[2] USDA, Davis, CA 95616 USA

[3] Univ Calif Davis, Dept Stat, Davis, CA 95616 USA

[4] Valent BioSci Corp, Libertyville, IL 60048 USA

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2011年 / 59卷 / 01期

关键词：

Pears; Ripening control; ACO; ACS; Gene expression; 1-MCP; PYRUS-COMMUNIS L; DANJOU PEARS; SUPERFICIAL SCALD; ALPHA-FARNESENE; GENE-EXPRESSION; 1-METHYLCYCLOPROPENE; FRUIT; SYNTHASE; RECEPTOR; TIME;

D O I：

10.1016/j.postharvbio.2010.08.001

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

To further our understanding of the response of 'Bartlett' pear fruit to 1-methylcyclopropene (1-MCP) and their ability to recover the capacity to ripen, 'Bartlett' pears were treated with 0.3 mu LL-1 1-MCP for 12h at 20 degrees C immediately after harvest in two seasons and to pear fruit of four maturities. 1-MCP decreased rates of softening, ethylene production, respiration, and yellow color development, and reduced incidence of scald and internal breakdown. Ripening recovery induced by cold storage of 1-MCP treated fruit depended on maturity and season and was associated with stimulated ethylene production, including 1-aminocyclopropene carboxylic acid synthase (ACS) activity, 1-aminocyclopropene carboxylic acid oxidase (ACO) activity, and transcript levels of genes associated with these enzymes. (C) 2010 Elsevier B.V. All rights reserved.

引用

页码：1 / 9

页数：9

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