Internal Ethylene Levels during Ripening and Climacteric in Anjou Pears

Wang, C. Y.; Mellenthin, W. M.

doi:10.1104/pp.50.2.311

Cited by 16 publications

(4 citation statements)

References 6 publications

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“…A differential effect on the initiation of individual ripening processes, has been found for pears which were shown to require 0-08 p1 litre-' ethylene to initiate softening while initiation of the respiratory climacteric required 0 . 4 6~1 litre-' (Wang & Mellenthin, 1972). As the internal concentration of ethylene increases within the fruit, various metabolic changes associated with ripening are initiated sequentially.…”

Section: Discussionmentioning

confidence: 99%

Effects of ethylene and acetylene on mango fruit ripening

Medlicott

Sigrist

Reynolds

et al. 1987

Annals of Applied Biology

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Mangoes (var. Tommy Atkins) were exposed to ethylene and acetylene over a range of concentrations at high humidity for 24 h at 25 "C, then ripened in air alone. Ripeness was assessed after 4 and 8 days by analysis of texture, colour development, soluble solids and acid contents.Ethylene in air at concentrations of 0.01 ml litre-] and above or acetylene at 1.0 ml litre-' were found to initiate ripening. Treatment with 0.01 ml litre-' acetylene resulted in limited softening but had no effect on the other ripening changes analysed. Individual ripening processes responded differently to treatment: texture changes were most rapidly affected, while the rate of acidity losses was often reduced in ethylene treated fruits. Acetylene-treated fruits at concentrations of 0.01 and 0.1 ml litre-' showed delayed ripening when compared to those treated with either 1-Om1 litre-' acetylene or ethylene. Increased acetylene concentrations of 2.0 ml litre-' gave a similar response to 1.0 ml litre-', although in some instances there were indications of inhibitory effects. 0 1987 Association of Applied Biologists

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Section: Discussionmentioning

confidence: 99%

Effects of ethylene and acetylene on mango fruit ripening

Medlicott

Sigrist

Reynolds

et al. 1987

Annals of Applied Biology

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“…While endogenous levels of ethylene in the abscission zone were not measured in this study, Blanpied (2) reported that they were about 10% of the IEC. Wang and Mellenthin (13) found that a 4-day lag occurred between an increase in endogenous ethylene and softening in pears at 20°C. Like abscission, this process is also known to require the synthesis of new protein and the maceration of tissue (5).…”

Section: Resultsmentioning

confidence: 99%

The Relationship Between Endogenous Ethylene and Abscission of Mature Apple Fruits1

Walsh

1977

J. Amer. Soc. Hort. Sci.

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The changes in ethylene concentration of attached, horticulturally mature ‘Lodi’, ‘McIntosh’ and ‘Golden Delicious’ apples (Malus domestica Borkh.) were estimated by measuring the ethylene present in a tube sealed over the fruit calyx. Measurements of this gas sample [the equilibrium ethylene concentration (EEC)] were directly proportional to the internal ethylene concentration (IEC) of the fruit. In ‘Lodi’ and ‘McIntosh’, an increase in the EEC preceded abscisision by at least 3 days. The length of time to abscission after increases in EEC were noted was negatively correlated with daily mean temperature in ‘McIntosh’. ‘Golden Delicious’ fruits did not show a relationship between the EEC and abscission. The commercial harvest period of ‘Lodi’ preceded the rise in EEC. In ‘McIntosh’, ethylene accumulation occurred both during and after the commercial harvest.

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“…Pêras Eldorado armazenadas por 56 dias a 0ºC apresentaram o pico de produção de etileno no oitavo dia a 20ºC. Wang & Mellenthin (1972) observaram resultados semelhantes trabalhando com pêras cv. DAnjou armazenadas por 60 dias a -1,1ºC e transferidas para temperatura ambiente por até oito dias.…”

Section: Fig 2 Evolução Da Produção De Etileno De Pêrasunclassified

Efeito do ethephon e da frigoconservação na maturação de pêras cv. Packham's Triumph

Seibert

Barradas

Araújo

et al. 2000

Pesq. agropec. bras.

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RESUMO -Este trabalho, realizado em 1996 na Estação Experimental Agronômica da Universidade Federal do Rio Grande do Sul, em Eldorado do Sul, RS, e na Embrapa-Centro de Pesquisa Agropecuária de Clima Temperado (CPACT), em Pelotas, RS, objetivou avaliar o efeito do ethephon aplicado em pré-colheita e da frigoconservação na maturação da pêra (Pyrus communis L.) cv. Packhams Triumph. O ethephon foi pulverizado nas concentrações de 0, 12,5, 25, 50 e 100 ppm, e as pêras frigorificadas a -1,0ºC e 92-96% de umidade relativa por 0, 10, 20, 40 e 80 dias. Após os períodos de armazenamento refrigerado, os frutos foram conservados em temperatura ambiente por dois ou oito dias. A firmeza da polpa apresentou uma tendência de diminuição com o aumento das concentrações de ethephon, do período de frigorificação e dos dias à temperatura ambiente. O comportamento da relação sólidos solúveis totais (SST)/acidez titulável (AT) variou mais em função da AT do que dos valores de SST. A relação SST/AT aumentou desde a aplicação dos tratamentos até a colheita. A produção de etileno aumentou com o aumento do período de frigorificação e do número de dias em temperatura ambiente; mas não foi influenciada pela concentração de ethephon.Termos para indexação: Pyrus communis, etileno, armazenagem refrigerada. EFFECTS OF ETHEPHON AND COLD STORAGE ON RIPENING OF PACKHAMS TRIUMPH PEARSABSTRACT -This work was carried out in 1996 at the Estação Experimental Agronômica of the Universidade Federal do Rio Grande do Sul, located in Eldorado do Sul county, RS, and at the EmbrapaCentro de Pesquisa Agropecuária de Clima Temperado (CPACT), located in Pelotas county, RS, Brazil. The objective was to evaluate the effects of ethephon sprays and cold storage on ripening of Packhams Triumph pears. Pear trees were sprayed with ethephon concentrations of 0, 12.5, 25, 50 on 100 ppm 26 days before harvest. After harvest, the pears were stored at -1,0ºC and 92-96% R.H. for 0, 10, 20, 40 or 80 days. After cold storage the pears were kept at room temperature for two or eight days to evaluate shelf life. Fruit firmness decreased with increasing storage periods and days at room temperature. Total soluble solids (TSS)/titratable acidity (TA) ratios increased over time, and were the result mainly of increasing contents of TSS than of the reduction of TA. Ethylene production was not significantly influenced by any concentration of ethephon sprays, though, production rates were higher the longer the cold storage period as well as days at room temperature.

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Internal Ethylene Levels during Ripening and Climacteric in Anjou Pears

Cited by 16 publications

References 6 publications

Effects of ethylene and acetylene on mango fruit ripening

Effects of ethylene and acetylene on mango fruit ripening

The Relationship Between Endogenous Ethylene and Abscission of Mature Apple Fruits1

Efeito do ethephon e da frigoconservação na maturação de pêras cv. Packham's Triumph

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