Changes of Bioactive Compounds and Ethylene Production of Japanese Plums Treated with Pre-Harvest Aminoethoxyvinylglycine

Quality traits of green plums (Prunus cerasifera Ehrh.) at different maturity stages

“…The fruit diameter increased sharply between the first and second periods and continued to increase linearly over time. Such increases with progressive ripening are in agreement with the findings of other researchers (Louw and Theron, 2012;Öztürk et al, 2015;Kim et al, 2015).…”

“…Firmness is one of the most important quality parameters affected by maturity stage (Martínez-Esplá et al, 2014), genetic variability (Usenik et al, 2014), storage time and temperature (Rato et al, 2008;Davarynejad et al, 2015), and pre-and postharvest applications (Erkan and Eski, 2012;Öztürk et al, 2015). Firmness is an external quality parameter; however, it is associated with internal quality properties, such as eating quality, flesh color, and sugar content (Usenik et al, 2014).…”

“…Previous researchers (Kim et al, 2003;Sharma et al, 2012;Gündüz and Saraçoğlu, 2012;Campbell et al, 2013;Mihalache Arion et al, 2014;Martínez-Esplá et al, 2014;Öztürk et al, 2015) have indicated that phenolic phytochemicals and antioxidant activity would be influenced by maturity, cultivars, environment conditions, growing season, storage condition, and preand postharvest practices (use of plant growth regulators). There are no previously published studies on the effects of different ripening times on the fruit quality properties, which greatly influence human nutrition.…”

Inhibition of Ethylene Binding and Biosynthesis Maintains Fruit Quality of ‘Formosa’ Plums during Postharvest Storage

“…Ethylene production and respiration during ripening results in various biochemical and physical changes in plums, such as the degradation of pigment, softening of fruit tissues, and variations in organic acids and soluble carbohydrates (Valero et al, 2003;Singh and Khan, 2010). Flesh firmness in plums is negatively correlated with ethylene production during ripening (Ozturk et al, 2015). Anthocyanins are responsible for the red coloration in plum fruit during maturity and ripening, and they are regulated by ethylene production (Singh and Khan, 2010;Fang et al, 2016).…”

“…AVG inactivates the structure of the ACS enzyme and blocks the Inhibition of Ethylene Binding and Biosynthesis Maintains Fruit Quality of 'Formosa' Plums during Postharvest Storage conversion of S-adenosyl-L-methionine (SAM) to ACC (Capitani et al, 2002;Capitani et al, 2005). It has been shown that AVG treatment effectively decreases ethylene production and the postharvest disorders in many climacteric fruits, such as tomatoes (Saltveit, 2005), plums (Ozturk et al, 2015), apples (Yuan and Carbaugh, 2007), pears (Xie et al, 2015), and apricots (Muñoz-Robredo et al, 2012). The ethylene binding inhibitor 1-methylcyclopropene (1-MCP) has a strong chemical affinity to ethylene receptors, thereby preventing ethylene binding to the receptors and repressing the ethylene signaling pathway (Kamiyoshihara et al, 2012).…”