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    Increased ethylene biosynthesis elevates incidence of chilling injury in cold-stored ‘Amber Jewel’ Japanese plum (Prunus salicina Lindl.) during fruit ripening

    Access Status
    Fulltext not available
    Authors
    Khan, Ahmad
    Muhammad, A.
    Singh, Zora
    Date
    2011
    Type
    Journal Article
    
    Metadata
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    Citation
    Khan, A. and Muhammad, A. and Singh, Z. 2011. Increased ethylene biosynthesis elevates incidence of chilling injury in cold-stored ‘Amber Jewel’ Japanese plum (Prunus salicina Lindl.) during fruit ripening. International Journal of Food Science and Technology. 46 (3): pp. 642-650.
    Source Title
    International Journal of Food Science and Technology
    DOI
    10.1111/j.1365-2621.2010.02538.x
    ISSN
    09505423
    School
    Department of Agribusiness
    URI
    http://hdl.handle.net/20.500.11937/12884
    Collection
    • Curtin Research Publications
    Abstract

    Mature ‘Amber Jewel’ Japanese plum fruit were stored at 0 or 5 °C for 3 and 6 weeks to investigate their effects on ethylene (C2H4) biosynthesis during ripening at ambient temperature in the development of chilling injury (CI) and fruit quality. CI (internal breakdown and browning) and fruit softening were higher during ripening, in the fruit stored at 5 °C than 0 °C, irrespective of storage period (SP). C2H4 production and activities of 1-aminocyclopropane-1-carboxylic acid synthase (ACS) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) enzymes, and 1-aminocyclopropane-1-carboxylic acid (ACC) content were higher during ripening in fruit stored at 5 °C than 0 °C. The fruit stored at 5 °C also exhibited higher respiration rate and higher soluble solids concentration/titratable acidity ratio. In conclusion, increase in storage temperature and SP elevates the activities of ACS and ACO enzymes and consequently C2H4 production which leads to the development of CI in plum fruit with advancement of ripening.

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