Effect of Gamma Radiation on the Ripening of Bartlett Pears

Abstract

Summniarv. Gamimiia radiation at doses of 300 Krad or more inhibits the ripening of Bartlett pears (Pyrus commnunis L.). Immediately after irradiation there is a transitory burst of C2H4, which subsequently declines in fruits subjected to inhibitory doses. Ethylenie production associated with ripening begins at the same tinme in unirradiated fruits and those subjected to noninhibitory doses, but the latter produces much more C2H4 at the climacteric peak. Fruits subjected to inhibitory doses produce low levels of C2H4 unless subjected to exogenously applied C2H, whereupon they produce enough of the gas to iniduce ripening in unirradiated fruits.Pears subjected to 300 and

Water-deficit Stress, Ethylene Production, and Ripening in Avocado Fruits

“…The ripening of climacteric fruits is associated with an appreciable rise in endogenous levels of ethylene (2,4,6,9). The rise in ethylene level begins before the onset of the respiratory climacteric (4, 9), and both processes are affected by temperature and by the concentration of CO, in the surrounding atmosphere (1,11).…”

“…This can be achieved by application of exogenous ethylene (4,5,9) and by various types of wounding (3,6). Irradiation of fruits also causes a stress and when it was given to "Fuerte" avocado fruits at their preclimacteric period, an immediate rise in ethylene production occurs (10).…”

Studies on enhancing the keeping quality of peach (Prunus persica Bausch) Cv. Elberta by gamma-irradiation

“…Means within storage periods in a row not sharing a common superscript numerical are significantly different. pigmentation of peaches initiated by irradiation is thought to be due to the production of initial brust of stimulatory amounts of ethylene by the unripe fruits (Maxie et al, 1966). The ethylene thus produced in turn enhances the activities of phenylalanine ammonia-lyase (PAL) and flavonoid glucosyltransferase (GT), the two key enzymes involved in the anthocyanin biosynthesis from phenylalanine.…”

“…The response of peaches to gamma-irradiation appears to be unlike that of other temperate fruits of the climacteric class. Maxie et al (1966) found that Elberta and Roberta peaches irradiated in the preclimacteric stage were stimulated to ripen by doses in the range of 1.0-3.0 kGy. Bramlage and Couey (1965) reported that exposure to 0.45-3.0 kGy hastened the change from green to yellow ground colour of Redglobe and Halloween peaches, suggesting that irradiation accelerated the ripening changes in these cultivars.…”

Efecto de la composición de recubrimientos comestibles a base de hidroxipropilmetilcelulosa y cera de abeja en la calidad de ciruelas, naranjas y mandarinas.

“…La aplicación de radiaciones ionizantes en postcosecha tiene por objeto la desinfestación de plagas por destrucción de larvas y huevos (Hallman, 1999), la inactivación de organismos patógenos (Gladon et al, 1997) y la reducción del metabolismo del fruto, disminuyendo la actividad respiratoria, la síntesis de etileno y la pérdida de agua (Dharkar et al, 1966;Maxie et al, 1966;Dharkar y Sreenivasan, 1971;Lu et al, 1991). Algunos trabajos muestran la aptitud de esta técnica para mejorar y alargar la conservación de ciertas frutas y hortalizas (O'Beirne, 1991;Yu et al, 1995;Gladon et al, 1997;El-Samahy et al, 2000;Martínez-Solano et al, 2001).…”