Ethanol vapor treatment maintains postharvest storage quality and inhibits internal ethylene biosynthesis during storage of oriental sweet melons

Dynamic controlled atmosphere and ultralow oxygen storage on ‘Gala’ mutants quality maintenance

“…Another work, with sweet cherries, also found significantly better quality maintenance by ethanol application (Bai, Plotto, Spotts, & Rattanapan1, 2011). Also, with the increase in ethanol concentration, in fruit flesh, generally an increase in ethyl ester production (Jin et al, 2013), especially ethyl acetate, is also observed. The linkage of ethanol to an acetyl, by the alcohol acyltransferase (AAT), produces ethyl acetate (Defilippi, Kader, & Dandekar, 2005).…”

“…1 and 2). Recent studies also found significant ACC oxidase enzyme expression and activity reduction by exogenous ethanol application in broccoli florets (Asoda, Terai, Kato, & Suzuki, 2009) and oriental sweet melons (Jin, Lv, Liu, Qi, & Bai, 2013). The first indicator of fermentative metabolism is the accumulation of acetaldehyde, ethanol and ethyl esters (Pesis, 2005).…”

“…Ethanol concentration in apple pulp can result in benefits to quality maintenance, but this effect on quality is concentration dependent (Pesis, 2005). In sweet oriental melons, the ethanol application reduced ACC oxidase enzyme activity and IEC, and increased ester production, especially ethyl esters (Jin et al, 2013;Liu et al, 2012). In the present work, is ascertained that the ethanol produced by fruits, because of O 2 lowering, has a similar effect on its application, especially on ACC oxidase enzyme activity, IEC and flesh firmness maintenance (Tables 1-3).…”

Effect of low oxygen conditioning and ultralow oxygen storage on the volatile profile, ethylene production and respiration rate of ‘Royal Gala’ apples

“…Ethanol is linked with an acyl moiety to form ethyl acetate by the AAT enzyme (Defilippi et al, 2005;Li et al, 2006), thus the higher ethanol production by these fruits may explain the high ethyl acetate concentration. Studies which evaluated the effect of ethanol application on sweet melons found a higher production of ethyl acetate (Jin et al, 2013;Liu et al, 2012). In relation to 3- Table 2 Esters concentration (g L −1 ) in 'Royal Gala' apple after conditioning to low oxygen and storage for eight months in ultralow oxygen and six days of shelf life at 20 • C. 60A -** The carbon dioxide level adopted was 1.2 kPa for all the storage conditions.…”

The Ethanol Dip and Vapor Delays Chilling Injury of Cucumber (Cucumis Sativus L. cv. Ceylan), During Storage.

“…Especially while the D1600 application has been more effective in protecting the hardness, it was followed by D800 and CD. Jin et al [32] applied vapor ethanol at doses of 0.5 mL/kg and 3 mL/kg to melons and found that both treatments delayed the softening. But in the present study, the vapor ethanol treatments caused softening, whereas the ethanol-dip treatments maintain firmness of cucumber.…”