Effects of Chilling Temperatures on Ethylene Binding by Banana Fruit

Jiang, Yueming; Joyce, Daryl C.; Jiang, Weibo; Lu, Wang-jin

doi:10.1023/b:grow.0000040112.19837.5f

Cited by 107 publications

(81 citation statements)

References 25 publications

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“…These disturbances in the metabolism of the fruit agree with previous reports [4,53]. According to Jiang et al [54], in fruits stored at low temperatures, chilling injuries are due to the reduction in the ability to respond to the ethylene signal, and it has an impact on an abnormal maturation of the fruit. Banana fruit exposed to chilling are perhaps less sensitive to ethylene causing abnormal maturation.…”

Section: Production Of Ethylene and Respirationsupporting

confidence: 91%

Preharvest foliar applications of glycine-betaine protects banana fruits from chilling injury during the postharvest stage

Rodríguez-Zapata

Gil

Cruz-Martínez

et al. 2015

Chem. Biol. Technol. Agric.

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Background: Banana plantations are affected by environmental factors such as chilling injury, which reduces the quality of fruits and causes losses of up to 50% in the yield of banana and it will be more important in terms of global climate change. Chilling injury of the fruits can also occur during transport and storage at low temperatures, particularly in tropical fruits. In banana, losses of up to 20% can occur during postharvest handling. Given this situation, it is necessary to explore alternatives that might reduce chilling injury, such as the use of compatible solutes including glycine-betaine (GB). Results: In the present work, experiments were performed to analyze the possible role of preharvest foliar applications of GB, to prevent the subsequent development of chilling injury of banana fruits during the postharvest storage at low temperatures. After 3 days of the preharvest application of 100 mM GB over banana leaves (250 ml/plant), the fruits were harvested and first stored at 10°C for 6 h and then transferred to 23°C ± 1°C until they reached commercial ripening. A second group of plants were not treated with GB during the preharvest stage, but their fruits were exposed to 10°C for 6 h before transferring them to 23°C ± 1°C until they reached commercial ripening. A control group was untreated with GB during the preharvest stage, and fruits were not exposed to low temperatures but they were kept at 23°C until they reached commercial ripening.

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Section: Production Of Ethylene and Respirationsupporting

confidence: 91%

Preharvest foliar applications of glycine-betaine protects banana fruits from chilling injury during the postharvest stage

Rodríguez-Zapata

Gil

Cruz-Martínez

et al. 2015

Chem. Biol. Technol. Agric.

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“…Cell membranes are thought to be the primary sites for the development of CI. A higher ratio of unsaturated/saturated fatty acids has been shown to improve tolerance to chilling temperature in various kinds of fruit such as loquat (Cao et al, 2009), banana (Jiang et al, 2004), and mango (Li et al, 2014a,b). Cell membrane damage is thought to be associated with the lack of energy, and ATP is known to play an important role in fatty acid synthesis and membrane repair (Rawyler et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

Cheng

Wei

Zhou

et al. 2015

Postharvest Biology and Technology

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“…Esto significa que la variedad estudiada en este experimento, tiene una respuesta diferente al 1-MCP que la variedad 'Morada'. En los frutos a 25 ºC (Fig 1D) se detectó una producción máxima de VPE al día 7 (40.85 µL de etileno kg -1 h -1 ), mientras que en los frutos GR y con emulsiones a las dos diluciones, la VPE fue menor debido a que se ha comprobado que las bajas temperaturas disminuyen la actividad de las enzimas que intervienen en la síntesis del etileno (JIANG et al, 2004).…”

Section: Resultados Y Discusiónunclassified

Uso combinado de 1-Meticiclopropeno y emulsiones de cera en la conservación de guanábana (Annona muricata)

et al. 2014

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El objetivo de este trabajo fue evaluar la combinación del 1-metilciclopropeno (1-MCP) y emulsiones de cera sobre la conservación de guanábana. Las condiciones de almacenamiento fueron: 25 ºC y 16 ºC, frutos con emulsiones a base de cera de candelilla o cera de abeja diluídas con agua (10:90 v/v y 15:85 v/v) almacenados a 16 ºC, frutos tratados con 1-MCP (1500 nL L-1, 12 h). En los frutos a 16 ºC con y sin emulsiones se observó daño por frío y no maduraron. En los frutos con la aplicación de 1-MCP solo o combinado con emulsiones, en cualquiera de las dilusiones, no se observaron síntomas daño por frío en la pulpa. La combinación de 1-MCP y emulsión a base de cera de abeja en dilución 15:85 v/v conservaron a los frutos de guanábana por 14-15 días en comparación con los frutos almacenados a 25 ºC (6 días).

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Effects of Chilling Temperatures on Ethylene Binding by Banana Fruit

Cited by 107 publications

References 25 publications

Preharvest foliar applications of glycine-betaine protects banana fruits from chilling injury during the postharvest stage

Preharvest foliar applications of glycine-betaine protects banana fruits from chilling injury during the postharvest stage

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

Uso combinado de 1-Meticiclopropeno y emulsiones de cera en la conservación de guanábana (Annona muricata)

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