During long-term cold storage of this non-climacteric fruit, ethrel application induced endogenous ethylene biosynthesis, accelerating the appearance of CI symptoms in contrast to the observations made for MAP and 1-MCP treatments. © 2018 Society of Chemical Industry.

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The peumo (Cryptocarya alba) is a native fruit from central Chile that belongs to the Lauraceae family. To characterize the development and the potential health benefits of this edible fruit, quality and physiological parameters, along with antioxidant capacity, were evaluated during three clearly defined developmental stages of the fruit in two seasons. The most distinguishable attributes of ripe fruit were the change in size and color. Low CO2 production and no detectable ethylene levels suggested non-climacteric behavior of the peumo fruit. Peumo demonstrate a significant increase in their antioxidant capacity per 1 g of fresh weight (FW) of the sample, from small to ripe fruit. Higher values in ripe fruit (FRAP: 37.1–38.3 µmol FeSO4/gFW, TEAC: 7.9–8.1 mmol TE/gFW, DPPH: 8.4-8.7 IC50 μg/mL, and ORAC: = 0.19–0.20 mmol TE/gFW) were observed than those in blueberry fruit (FRAP: 4.95 µmol FeSO4/gFW, TEAC: 1.25 mmol TE/gFW, DPPH: 11.3 IC50 μg/mL, and ORAC: 0.032 mmol TE/ gFW). The methanol extracts of ripe fruit displayed the presence of polyphenol acids and quercetin, an ORAC value of 0.637 ± 0.061 mmol TE per g dried weight (DW), and a high cellular antioxidant and anti-inflammatory potential, the latter exceeding the effect of quercetin and indomethacin used as standard molecules. Also, the assay of isolated rat aorta with endothelium-dependent relaxation damage demonstrated that the peumo extract induced vascular protection, depending on its concentration under a high glucose condition. These results demonstrate that these endemic fruits have a good chance as ingredients or foods with functional properties.

The raspberry (Rubus idaeus) is an important fruit crop; however, its accelerated softening is a critical postharvest problem, even at low temperatures. Its softening has been partially associated with the endogenous production of ethylene from the receptacle during ripening. To understand the relationship between ethylene production and fruit quality at the beginning of the ripening process, the physiological and quality parameters were evaluated during the ripening of the ‘Heritage’ cultivar. Two storage assays, at 0 °C and 10 °C, were carried out with independent groups of fruits attached to their receptacle at the white stage of fruit development. The treatments included fruit treated with ethylene (1000 ppb) and ethylene perception inhibitor 1-methyl cyclopropene (1-MCP, 1600 ppb) and a control treatment. During ripening, the endogenous production of ethylene in whole fruit was negatively correlated with the loss of firmness. During storage at 0 °C, firmness and ethylene production only decreased by the effect of storage time, with a firmness near 1.5 Newtons at 16 days. On the other hand, the storage at 10 °C showed a delay in the firmness loss and lower ethylene production of the fruit treated with 1-MCP, compared to the control and ethylene-treated fruit. In addition, these two last assays showed a firmness close to 1 Newton at 5 days. No significant differences were observed in the total soluble solids content and titratable acidity between the three treatments at the two storage temperatures. The results during ripening and storage at 10 °C indicate that the loss of the fruit’s firmness is positively related to the endogenous ethylene production of the whole fruit from 1 to 5 days of storage. Future assays should be performed to determine the role of ethylene in raspberry ripening.