Ethanol Inhibits Ripening of Tomato Fruit

Hong, Jin-Young; Lee, S.K.; Kim, J.K.

doi:10.17660/actahortic.1995.398.15

Cited by 3 publications

(5 citation statements)

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Section: Discussionsupporting

confidence: 76%

“…Ripening was delayed by EtOH vapor infiltration in this study as has been reported for various ripening stages of tomatoes exposed to EtOH vapor under static conditions for 2 to 24 h (Hong et al, 1995;Kelly and Saltveit, 1988;Saltveit and Sharaf, 1992;Savarese and Mencarelli, 1989). Vacuum infiltration of an EtOH solution placed on the stem scar of the fruit also delays the ripening of 'Recento' tomatoes (Hong et al, 1995). The delay in ripening was possibly a result of EtOH inhibiting the conversion of ACC to ethylene (Saltveit, 1989), and/or delaying chlorophyll degradation (Corcuff et al, 1996;Hong et al, 1995) and lycopene synthesis (Hong et al, 1995;Saltveit, 1989;Saltveit and Mencarelli, 1988).…”

Section: Discussionsupporting

confidence: 76%

“…Vacuum infiltration of an EtOH solution placed on the stem scar of the fruit also delays the ripening of 'Recento' tomatoes (Hong et al, 1995). The delay in ripening was possibly a result of EtOH inhibiting the conversion of ACC to ethylene (Saltveit, 1989), and/or delaying chlorophyll degradation (Corcuff et al, 1996;Hong et al, 1995) and lycopene synthesis (Hong et al, 1995;Saltveit, 1989;Saltveit and Mencarelli, 1988). AA, produced by alcohol dehydrogenase from EtOH, causes this delay in ripening of the fruit.…”

Section: Discussionmentioning

confidence: 99%

“…The number of volatiles and complexity of the volatiles synthesized by exogenously supplied precursors is time dependent (Berger et al, 1992;Yamashita et al, 1975Yamashita et al, , 1976 and therefore an exposure period may be essential for improving tomato flavor using EtOH vacuum infiltration. Continuous exposure to EtOH delayed ripening of tomatoes (Hong et al, 1995;Kelly and Saltveit, 1988; To determine the effect of EtOH vapor on the quality of breaker harvested tomatoes, 2 replicates of 8 fruit each were placed in a 10-L vacuum container with 1, 5, 10, or 20 mL of absolute EtOH. The fruit were then evacuated to 10 kPa pressure with a 5-min exposure and another 5 min for repressurising.…”

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confidence: 99%

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Ethanol Vapor Vacuum Infiltration of Tomatoes: Morphological Analysis and Effect on Ripening and Eating Quality

Ratanachinakorn¹,

Klieber²,

Simons³

1999

jashs

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Tomatoes (Lycopersicon esculentum Mill. `Bermuda') were vacuum infiltrated at the breaker stage with 25 to 55 mL·L-1 ethanol (EtOH) vapor at a 10 kPa pressure for 5 minutes and then held for a further period before ripening in air at 22 °C. Fruit could tolerate these EtOH vapor concentrations for no longer than 0 to 12 hours after vacuum infiltration, depending on concentration; otherwise skin pitting, uneven ripening and off-flavors resulted. Noninjurious conditions delayed ripening, as judged by color change, by an additional 1 to 5 days compared with 4 days for the control; aroma or flavor were not altered as determined by a trained taste panel, except in extreme conditions where in some cases off-flavors increased. Soluble solids and titratable acidity did not vary, but pH increased by 0.1 units in some treatments. In control fruit EtOH was found only in the gel tissue, and acetaldehyde (AA) was higher in the gel tissue compared with the pericarp and columella, indicating different metabolic behavior of the various tomato tissues. During vacuum exposure, EtOH moved through the stem scar and to a much lesser extent through the epidermis; during subsequent exposure to EtOH more EtOH moved through the epidermis than before, but still less than through the stem scar. AA increased following EtOH uptake, but all increases in EtOH and AA disappeared before fruit ripened.

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Section: Discussionsupporting

confidence: 76%

Section: Discussionsupporting

confidence: 76%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Ethanol Vapor Vacuum Infiltration of Tomatoes: Morphological Analysis and Effect on Ripening and Eating Quality

Ratanachinakorn¹,

Klieber²,

Simons³

1999

jashs

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“…Ritenour et al (1997) did not find significant inhibition of ripening in pears, bananas, honeydews, muskmelons, nectarines, peaches and plums when exposed to ethanol vapors. On the other hand, ripening of tomatoes at various ripening stages was delayed by EtOH vapor treatments (Kelly and Saltveit, 1988;Saltveit and Sharaf, 1992;Ratanachinakorn et al 1999;Hong et al, 1995). According to Salveit (1989), the delay in ripening is likely to be a result of EtOH inhibiting the conversion of ACC to ethylene.…”

Section: Discussionmentioning

confidence: 99%

Postharvest treatments to mitigate the internal browning in ‘Bartlett’ pears

Antoniolli

Czermainski

Zucoloto

et al. 2016

Curr. Agric. Sci. Technol.

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Internal browning is an important disorder in pear fruit which can lead to considerable economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %) and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1-MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1, 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ‘Bartlett’ pears, that can be stored for up to 90 days at 0 ± 1 °C.

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