Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange

Abstract

The effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and a-farnesene of 'Tahitian' lime (Citrus latgolia Tanaka), 'Emperor' mandarin (Citrus reticulata Blanco), 'Marsh' grapefruit (Citrus paradisi Macf) and 'Valencia' orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethylene induced earlier and more severe CI in all citrus fruits. The levels of endogenous putrescine, squalene and a-farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of afarnesene could be involved in induction of CI.

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

“…122 This increased ethylene production can be interpreted in two different ways, either (i) as a simple response to low temperatures or (ii) that this ripening and senescence hormone could induce CI in sensitive species. The observation that ethylene treatments of different climacteric fruits such as avocado 123 and non-climacteric ones such as citrus fruits 124 induce the manifestation of CI seems to support hypothesis (ii). Studies on avocado 125 and orange 126 treated with ethylene and its antagonist 1-methylcyclopropene (1-MCP) as well as similar assays carried out recently with climacteric and nonclimacteric varieties of plum 127 seem to confirm the induction of CI by ethylene.…”

Effects of post-harvest putrescine and calcium treatments on reducing mechanical damage and polyamines and abscisic acid levels during lemon storage

“…34 However, the ability of polyamines to ameliorate plant stresses seems to be conditioned by variety and the stage of ripening at harvest. For Citrus varieties, an increase of putrescine during cold storage has been reported for lime and orange but not for grapefruit, 31 while peaches stored at low temperatures showed increased spermidine levels. 15 ABA levels in lemons increased during storage and ripening in parallel with the changes in the fruit colour from green to yellow due to the transformation of chloroplast into chromoplast in Citrus.…”

“…13±15 In Citrus, the increase in polyamines in response to CI stress has been reported as a relationship between CI severity and the polyamine levels. 30,31 However, there is little information to date about the role of endogenous polyamines in damaged fruits as a consequence of mechanical stress.…”

High‐temperature conditioning induces chilling tolerance in mandarin fruit: a cell wall approach

“…Ex Tanaka × Citrus reticulata Blanco) is a good model system to study the basis of CI and heat‐induced chilling tolerance in citrus fruits 1, 10, 11. This cultivar is very sensitive to chilling and develops necrosis and brown pitting in the flavedo (outer coloured tissue of the peel) after short‐term refrigeration, which are common CI symptoms in citrus fruits and other horticultural crops 12. CI symptoms occurring in ‘Fortune’ mandarins are shown in the paper published by Sanchez‐Ballesta et al 11 Chilling symptoms in fruits of other Citrus species, e.g.…”