Ethanol Enhances the Effectiveness of Ethephon on Anthocyanin Production in Cranberry Fruits in the Field

Farag, Karim M.; Palta, Jiwan P.; Stang, Elden J.

doi:10.21273/hortsci.27.5.411

Cited by 16 publications

(10 citation statements)

References 3 publications

(1 reference statement)

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“…However, such leakage of electrolytes was significantly reduced when the fruits were pretreated by the growth regulators, used in this study, especially LPE at 200 or 400 ppm in addition to the treatments of putrescine at 1 or 2 mM. The significant reduction in the leakage of cold stored olives that were treated by LPE could be attributed to its ability to delay tissue senescence, repair the plasma membrane damage and inhibit the activity of phospholipase D (the destructive enzyme) as reported by (Farag et al, 1992;Ozgen et al, 1999).…”

Section: Discussionsupporting

confidence: 71%

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Alleviating Chilling Injury of Olive During Cold Storage by Safe Compounds After Harvest

Farag

Hagag

Abd-Ghany

et al. 2020

Zagazig Journal of Agricultural Research

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Recently, there has been a great concern about increasing the yield and storage of many olive cultivars in Egypt and countries around the world. However, there is a lack of storage facilities to reduce the losses of olives. This study provide some safe treatments after harvest to extend the cold storage of olives, while reducing or mitigating the chilling injury of stored fruits. Treatments were done by dipping fruits of each used cultivar, namely Manzanillo and Toffahi in one of the treatment solutions which were, the control (water), Naphthalene Acetic Acid (NAA) at 100 or 200 ppm, Lisophos (LPE) at 200 or 400 ppm, putrescine at 1 or at 2 mM, in addition to benzyladenine (BA) at either 100 or 200 ppm. After dipping for 20 min, olives were left for air drying at room temperature (22 ± 2°C) in foam plates, then stored in the cold store at (5 ± 1°C) and relative humidity of 95 %. Each solution contained the surfactant called Tween 20 at 0.05% (V/V). After each cold storage duration olives were left for 24 hrs on the bench at room temperature to warm up before assessing the physiological and chemical characteristics of fruits of each treatment. The results revealed that putrescine-treated fruits had higher chlorophyll content especially at 2 mM. Similar trend of results was obtained with LPE at 200 ppm or BA at 200 ppm. Meanwhile, there was a significant reduction of electrolyte leakage following the cold storage periods, especially with LOE at 400 ppm or putrescine at 1 mM when compared with the control. This study recommended dipping olive fruits after harvest and prior cold storage in Lisophos at 200 or 400 ppm or in putrescine solution at 1 mM to prolong the cold storage life and to reduce the injury of stored olives, while reducing their loss of quality.

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Section: Discussionsupporting

confidence: 71%

“…It has been reported that pitting of fruit tissues, browning and shriveling are the main symptoms of chilling injury (Farag et al, 1992;Farag et al, 2005;Golding, 2019). Thus the breakdown of sub-surface fruit tissues and their collapse results such pitting.…”

Section: Discussionmentioning

confidence: 99%

Alleviating Chilling Injury of Olive During Cold Storage by Safe Compounds After Harvest

Farag

Hagag

Abd-Ghany

et al. 2020

Zagazig Journal of Agricultural Research

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“…Furthermore, Beaulieu and Saltveit (1997) have shown that low doses of ethanol could stimulate early fruit ripening while high doses inhibit it. Ethanol has also been found to amplify the effect of ethephon, a commercially available growth regulator, on berry coloration (Farag et al, 1992). Other studies have shown that methanol can also enhance berry anthocyanin content (Nikolaos et al, 2003) and fruit quality (Ramadan and Omran, 2005).…”

Section: Introductionmentioning

confidence: 97%

Enhanced yield and fruit quality of redglobe grapevines by abscisic acid (ABA) and ethanol applications

Omran

2011

OENO One

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Aims: Redglobe has become a popular table grape cultivar in Egypt. However, in warm climates the berries often fail to develop a full red color in addition to having lower total soluble solids (TSS) at harvest time. Here we evaluate the potential for enhancing the quality of Redglobe grapes with applications of abscisic acid (ABA) and ethanol under field conditions.Methods and results: Abscisic acid (300 mg/L) and/or ethanol (10% v/v) treatments were applied twice (10% and 75% of colored berries) for two seasons (2006 and 2007), and their effect on yield and fruit quality (TSS/acidity, anthocyanin content, firmness, and attachment force) was investigated. The application of ABA did not significantly affect yield when compared to the untreated control, whereas the ethanol treatment, alone or in combination with ABA, resulted in a significant yield increase. Total soluble solids and the ratio between TSS and acidity were increased by all treatments. The highest TSS/acidity ratio resulted from the ABA treatment due primarily to an 18% decrease in total acidity. In this regard, ABA was the most effective treatment. The total anthocyanin content in berry skins increased by approximately 48 and 38% with the ABA and ethanol treatments, respectively. Still, the highest anthocyanin content was obtained with the application of both ethanol and ABA (54% higher than in the untreated control). Berries that were treated with ethanol were markedly firmer and had higher attachment force than those of the other treatments.Conclusion: The results indicate that the combination of ABA and ethanol is more effective in improving the color of Redglobe grapes but may also increase production efficiency. However, the ethanol treatment alone was more effective in increasing yield and berry firmness and appears to be an alternative to ABA in improving fruit quality in general.Significance and impact of the study: The results obtained in this study will be useful to improve the fruit quality of Redglobe grapes in the field under warm conditions.

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“…The application of exogenous ethanol has been reported to inhibit or promote tomato fruit ripening in a dose-dependent manner, correlated to ethylene evolution [1]. Farag et al [2] showed that ethanol in combination with an ethylene precursor enhanced anthocyanin content of cranberries. In a recent study [3], we observed that spraying an aqueous solution of ethanol onto grapes at veraison enhanced internal ethylene production.…”

Section: Introductionmentioning

confidence: 99%

Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening

et al. 2002

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Ethanol Enhances the Effectiveness of Ethephon on Anthocyanin Production in Cranberry Fruits in the Field

Cited by 16 publications

References 3 publications

Alleviating Chilling Injury of Olive During Cold Storage by Safe Compounds After Harvest

Alleviating Chilling Injury of Olive During Cold Storage by Safe Compounds After Harvest

Enhanced yield and fruit quality of redglobe grapevines by abscisic acid (ABA) and ethanol applications

Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening

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