Acetaldehyde Is a Causal Agent Responsible for Ethanol-Induced Ripening Inhibition in Tomato Fruit

Beaulieu, John C.; Peiser, Galen; Saltveit, Mikal E.

doi:10.1104/pp.113.2.431

Cited by 46 publications

(24 citation statements)

References 17 publications

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“…Acetaldehyde has previously been shown to inhibit softening in peach and tomato (Lurie and Pesis, 1992;Pesis and Marinansky, 1993;Beaulieu et al, 1997). The inhibition of avocado softening by AA vapour is similar to that caused by low O 2 treatment or by ethanol vapour Fig.…”

Section: Discussionsupporting

confidence: 49%

Postharvest effects of acetaldehyde vapour on ripening-related enzyme activity in avocado fruit

Pesis

Faiman

Dori

1998

Postharvest Biology and Technology

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Exogenous application of acetaldehyde (AA) vapour to whole or half-peeled avocado fruits (Persea americana cv. 'Fuerte'), prior to storage, inhibited fruit ripening. This inhibition was characterized by a delay in fruit softening and a reduction in ethylene production. Activities of the cell wall depolymerizing enzymes polygalacturonase (PG), i-galactosidase (i-GAL) and endoglucanase (Cx), and of 1-aminocyclopropane-1-carboxylic acid oxidase (ACC oxidase), were reduced immediately after treatment. AA-treated fruit had reduced ethylene production and ACC oxidase activity, both in vivo and in vitro. Levels of total free sulfhydryl (SH) group compounds increased in AA-treated fruit, but diminished in untreated fruit. AA treatment inhibited fruit pulp oxidation, while untreated control fruits oxidized and became brown. Application of AA to a PG reaction mixture reduced PG activity on sodium polypectate. Pre-incubation of the substrate with AA did not result in reduced activity. Attempts to detect AA-bound proteins in AA-treated fruits were unsuccessful.

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Section: Discussionsupporting

confidence: 49%

Postharvest effects of acetaldehyde vapour on ripening-related enzyme activity in avocado fruit

Pesis

Faiman

Dori

1998

Postharvest Biology and Technology

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“…Besides this, high CO 2 and/or low O 2 within the atmosphere of the fruit can induce anaerobic metabolism resulting in enhanced accumulation of ethanol and acetaldehyde (Kader 1987). Ethanol and acetaldehyde were in fact reported to delay the ripening of tomato fruit (Kelly and Saltveit 1988;Beaulieu et al 1997). This thereby explains the reason behind the retardation of ripening process due to short period of anaerobiosis treatment prior to the storage of tomato fruits as observed by Kelly and Saltveit (1988), Pesis and Marinansky (1993) and Paul and Srivastava (2006).…”

Section: High Carbon Dioxidementioning

confidence: 88%

“…It was therefore suggested that it is the acetaldehyde and not the ethanol which is the causal agent for ethanol-induced inhibition of fruit ripening. Later on, it was in fact found to be true because it was only the level of acetaldehyde which was found to be associated with inhibition of ripening by Beaulieu et al (1997). In light of above findings, it was concluded by Pesis (2005) that ethanol and acetaldehyde are natural compounds that are essential in governing the process of fruit ripening.…”

Section: Acetaldehydementioning

confidence: 97%

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Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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“…So, it was concluded that mandarins accumulate larger amount of acetaldehyde and ethanol in comparison to grapefruit and this was because of higher activity of the enzyme ADH in the juice sacs in view of the lesser permeability of the peel towards the exit of gases in mandarins (Shi et al 2007). In this regard it is interesting to note that ethanol and acetaldehyde have already been reported to delay ripening in tomato and other fruits (Beaulieu et al 1997;Pesis 2005;Pesis 2006). …”

Section: Fruit Ripeningmentioning

confidence: 98%

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

2011

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The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show climacteric as well as non-climacteric behaviour depending on the cultivar or genotype. Investigations on in planta levels of CO 2 and ethylene at various stages of fruits during ripening supported the role and involvement of changes in the rate of respiration and ethylene production in non-climacteric fruits such as strawberry, grapes and citrus. Non-climacteric fruits are also reported to respond to the exogenous application of ethylene. Comparative analysis of plant-attached and plant-detached fruits did not show similarity in their ripening behaviour. This disparity is being explained in view of 1. Hypothetical ripening inhibitor, 2. Differences in the production, release and endogenous levels of ethylene, 3. Sensitivity of fruits towards ethylene and 4. Variations in the gaseous microenvironment among fruits and their varieties. Detailed studies on genetic and inheritance patterns along with the application of '-omics' research indicated that ethylene-dependent and ethylene-independent pathways coexist in both climacteric and non-climacteric fruits. Auxin levels also interact with ethylene in regulating ripening. These findings therefore reveal that the classification of fruits based on climacteric rise and/or ethylene production status is not very distinct or perfect. However, presence of a characteristic rise in CO 2 levels and a burst in ethylene production in some non-climacteric fruits as well as the presence of system 2 of ethylene production point to a ubiquitous role for ethylene in fruit ripening.

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Acetaldehyde Is a Causal Agent Responsible for Ethanol-Induced Ripening Inhibition in Tomato Fruit

Cited by 46 publications

References 17 publications

Postharvest effects of acetaldehyde vapour on ripening-related enzyme activity in avocado fruit

Postharvest effects of acetaldehyde vapour on ripening-related enzyme activity in avocado fruit

Role of internal atmosphere on fruit ripening and storability—a review

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

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