The effect of high carbon dioxide at low temperature on ribulose 1,5-biphosphate carboxylase and polygalacturonase protein levels in cherimoya fruit

The effect of short-term high CO2 on maintaining postharvest cherimoya (Annona cherimola Mill.) fruit quality during storage at low temperature was analyzed. Pretreatment with an atmosphere of 20% CO2 and 20% O-2 for 3 days retained fruit firmness and prevented an increase in the immunodetected levels of polygalacturonase-related protein during storage at 6 degrees C. Color scale values, chlorophyll content, and levels of the immunoreactive large subunit of ribulose 1,5-biphosphate carboxylase protein were higher in treated than in air-stored fruit. Short-term high CO2 treatment had a long residual effect at low temperature and improved storage life by preventing fruit softening and delaying senescence-like responses in green peel of cherimoya fruit tissues.