Food Irradiation-Physiology of Fruits as Related to Feasibility of the Technology

Maxie, E.C.; Abdel-Kader, A.S.

doi:10.1016/s0065-2628(08)60079-8

Cited by 71 publications

(31 citation statements)

References 52 publications

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“…By contrast, at higher doses the ethylene production may be reduced and the ripening process delayed (17). Our results could explain these observations.…”

Section: Efe Radiosensitivitysupporting

confidence: 54%

“…The effects of '-rays on ethylene production of climacteric fruits is a well-known phenomenon (1,9,13,17,23). Stimulation of ethylene production was observed in the preclimacteric and climacteric stages of ripening but not in the postclimacteric stage (23).…”

mentioning

confidence: 99%

“…Stimulation of ethylene production was observed in the preclimacteric and climacteric stages of ripening but not in the postclimacteric stage (23). Ethylene formation has been examined essentially on a long-term basis in relation to advance or delay in the ripening process (3,17,20,21). Short-term '-irradiation results in a rapid stimulation of ethylene production in tomato fruits (9).…”

mentioning

confidence: 99%

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Short-Term Effects of γ-Irradiation on 1-Aminocyclopropane-1-Carboxylic Acid Metabolism in Early Climacteric Cherry Tomatoes

Larrigaudière

Latché²,

Pech³

et al. 1990

Plant Physiol.

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ABSTRACT'y-Irradiation of early climacteric (breaker) cherry tomatoes (Lycopersicon pimpinellifollium L.) caused a sharp burst in ethylene production during the first hour. The extent of ethylene production was dose dependent and was maximum at about 3 kilograys. The content of 1-aminocyclopropane-1-carboxylic acid (ACC), followed the same evolution as ethylene production, while malonyl ACC increased steadily with time in irradiated fruits. The burst in ethylene production was accompanied by a sharp stimulation of ACC synthase activity which began 15 minutes after irradiation. The stimulation was completely prevented by cycloheximide, but not by actinomycin D or cordycepin. In contrast with irradiation, mechanical wounding continuously stimulated ethylene production over several hours. '-Irradiation and cordycepin applied to wounded tissues both caused the cessation of this continuous increase, but the initial burst was still persisting. These data suggest that a-irradiation, like wounding, stimulates the translation of preexisting mRNAs. It also reduces, at least temporarily, the subsequent transcription-dependent stimulation of ethylene production. '-Irradiation greatly inhibited the activity of ethylene-forming enzyme at doses higher than 1 kilogray. Such sensitivity is in accordance with a highly integrated membranebound enzyme.

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“…By contrast, at higher doses the ethylene production may be reduced and the ripening process delayed (17). Our results could explain these observations.…”

Section: Efe Radiosensitivitysupporting

confidence: 54%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Short-Term Effects of γ-Irradiation on 1-Aminocyclopropane-1-Carboxylic Acid Metabolism in Early Climacteric Cherry Tomatoes

Larrigaudière

Latché²,

Pech³

et al. 1990

Plant Physiol.

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“…Solubilization of pectic substances has been associated with softening of pickle products during storage (Lampi et al, 1958;Tang and McFeeters, 1983;Hudson and Buescher, 1985) and softening of irradiated fruits and vegetables (Maxie and Abdel- Kader, 1966;McArdle and Nehemias, 1956;Kertesz et al, 1964;Somogyi and Romani, 1964;Massey et al, 1965). Maintenance of pectic substances not extractable by traditional solvents (NXT) has been reported to be important for maintaining firmness of cucumber pickles (Hudson and Buescher, 1985).…”

Section: Resultsmentioning

confidence: 99%

“…Although many studies have examined various effects of irradiation on fresh and processed fruit and vegetables, information about the response of cucumber pickles to irradiation is lacking (Bramlage and Lipton, 1965;Bramlage and Covey, 1965;CAST, 1986;Kader, 1986;Thomas, 1988;Urbain, 1986). In general, irradiation with dosages required to accomplish intended purposes often results in softening of many horticultural food crops (Kader, 1986;Maxie et al, 1971;Urbain, 1986). A few studies have indicated that softening of plant tissues caused by irradiation is associated with changes in pectic substances (Kertesz et al, 1964;McArdle and Nehemias, 1956;Somogyi and Romani, 1964).…”

Section: Introductionmentioning

confidence: 99%

Cell Wall Characteristics of Gamma‐Radiated Refrigerated Cucumber Pickles

Howard

Buescher

1989

Journal of Food Science

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The effect of gamma radiation (0, 0.5, and 1.0 kGy) on firmness and changes in cell wall polysaccharides of mesocarp tissue from refrigerated cucumber pickles was examined. Softening of mesocarp tissue of pickles exposed to 1 .O kGy was a response associated with altered solubility characteristics of pectic substances. Ionizing radiation reduced nonsoluble and alkali soluble pectic substances, while levels of water and chelator soluble pectic substances were increased. Radiation reduced the degree of esterification of pectic substances and increased the amount of bound calcium. Except for a small reduction in galactose caused by 1.0 kGy, levels of other neutral sugars in the cell wall were not significantly affected by any of the treatments.

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Effect of γ-irradiation on post-harvest ripening of plantain fruit (Musa paradisiaca) cultivars

Aina¹,

Adesiji²,

Ferris³

1999

J. Sci. Food Agric.

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Food Irradiation-Physiology of Fruits as Related to Feasibility of the Technology

Cited by 71 publications

References 52 publications

Short-Term Effects of γ-Irradiation on 1-Aminocyclopropane-1-Carboxylic Acid Metabolism in Early Climacteric Cherry Tomatoes

Short-Term Effects of γ-Irradiation on 1-Aminocyclopropane-1-Carboxylic Acid Metabolism in Early Climacteric Cherry Tomatoes

Cell Wall Characteristics of Gamma‐Radiated Refrigerated Cucumber Pickles

Effect of γ-irradiation on post-harvest ripening of plantain fruit (Musa paradisiaca) cultivars

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