Control of the Critical Oxygen Level During Dynamic Ca Storage of Apples by Monitoring Respiration as Well as Chlorophyll Fluorescence

Gasser, F.; Eppler, T.; Naunheim, W.; Gabioud, S.; Hoehn, E.

doi:10.17660/actahortic.2008.796.6

Cited by 53 publications

(19 citation statements)

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“…Gran and Beaudry (1993) reported about increased RQ values with a concomitant accumulation of ethanol in apple cultivars when O 2 partial pressures were below 2 kPa, agreeing then with Gasser et al (2008).…”

Section: Resultssupporting

confidence: 69%

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Saquet

Streif

2017

Bragantia

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Section: Resultssupporting

confidence: 69%

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Saquet

Streif

2017

Bragantia

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“…N.S., Canada), a chlorophyll fluorescence sensor system, is able to detect the presence of low-O 2 stress in chlorophyll containing fruit and vegetables by using a fluorescence interactive response monitor (FIRM) that produces a theoretical estimate of F 0 at zero irradiance, called Fα (Prange et al, 2003): when O 2 levels decrease below an O 2 threshold, Fα immediately increases; if the O 2 level increases above the threshold level, Fα returns to approximately pre-stressed values. The spike of Fα at the O 2 threshold indicates the transition of the fruit from aerobic to anaerobic metabolism, as found by Eccher Zerbini et al (2006) and Gasser et al (2008). These authors studied the respiration quotient (RQ) and the fluorescence signal Fα in pears and apples, finding that both methods yielded the identical O 2 threshold.…”

Section: Introductionmentioning

confidence: 57%

“…After 5-9 months storage, DCA stored apples were generally firmer and more acidic than those stored in ULO-CA; furthermore, DCA apples did not accumulate fermentation products and had no off-flavours (Zanella et al, 2005;DeLong et al, 2004;Prange et al, 2003;Gasser et al, 2008). In the same manner, DCA pears were greener, firmer, sweeter, and more acidic compared to CA stored pears up to 5 months storage (Vanoli et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Ethylene Production and Quality in 1-Methylcyclopropene Treated 'Abbé Fétel' Pears After Storage in Dynamically Controlled Atmosphere

Vanoli¹,

Zerbini²,

Grassi³

et al. 2010

Acta Hortic.

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This research studies the ethylene production rate (EP) and quality in 1-MCP treated 'Abbé Fètel' pears after storage in DCA compared to NA and CA. 1-MCP treated (300 ppb) and control fruit were stored at -0.5°C in NA, CA (2 kPa O 2 + 0.7 kPa CO 2 ) and DCA (0.7 kPa O 2 + 0.3 kPa CO 2 ). After 4 and 6 months storage, fruit were held up to 7 d at 20°C. Skin colour, firmness and EP were measured during shelf life and the incidence of disorders after 7 d. 1-MCP treatment drastically reduced EP, which began to recover after 7 d at 20°C, except for DCA stored pears. In control fruit, NA stored pears showed the highest EP. 1-MCP treated fruit were the greenest at the end of shelf-life, especially after CA and DCA. Control fruit stored in DCA and in CA were greener than NA both at 1 d and 7 d of shelf life. Pears treated with 1-MCP did not soften during shelf life, while in control fruit firmness decreased from about 40 N to about 15-20 N, whatever the storage atmosphere. 1-MCP treatment prevented soft and superficial scald and internal breakdown, independently of storage atmosphere. DCA prevented superficial scald in control fruit, while it increased internal browning and breakdown in control and 1-MCP treated pears. No differences were found for soft scald incidence between control DCA and CA stored fruit. The highest percentage of sound fruit was found in NA stored 1-MCP treated pears, and the lowest in control fruit stored in DCA.

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“…When O 2 levels are adjusted back above the LOL, F o returns to pre-stress levels (Prange et al 2003;Wright et al 2008Wright et al , 2010. The increase in F o in response to low-O 2 stress correlates with respiratory changes and so yields comparable LOLs (Gasser et al 2008(Gasser et al , 2010; Online Resource 1). To date, a detailed explanation describing the relationship between aerobic respiration and fermentative metabolism, which occur in the mitochondria and cytosol, respectively, and fluorescence, which emanates from the chloroplasts, is lacking.…”

Section: Introductionmentioning

confidence: 98%

“…ratio of CO 2 respired over O 2 consumed) in response to low-O 2 , referred to as the RQ breakpoint (RQB), and the anaerobic compensation point (ACP) [i.e. the O 2 concentration at which CO 2 evolution is minimum; Boersig et al 1988], have both been used to identify the LOL (Gran and Beaudry 1993;Yearsley et al 1996;Gasser et al 2008Gasser et al , 2010. Lowering O 2 levels decreases aerobic respiration, but eventually induces fermentation [i.e.…”

Section: Introductionmentioning

confidence: 99%

The interrelationship between the lower oxygen limit, chlorophyll fluorescence and the xanthophyll cycle in plants

et al. 2011

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The lower oxygen limit (LOL) in plants may be identified through the measure of respiratory gases [i.e. the anaerobic compensation point (ACP) or the respiratory quotient breakpoint (RQB)], but recent work shows it may also be identified by a sudden rise in dark minimum fluorescence (F(o)). The interrelationship between aerobic respiration and fermentative metabolism, which occur in the mitochondria and cytosol, respectively, and fluorescence, which emanates from the chloroplasts, is not well documented in the literature. Using spinach (Spinacia oleracea), this study showed that F(o) and photochemical quenching (q(P)) remained relatively unchanged until O(2) levels dropped below the LOL. An over-reduction of the plastoquinone (PQ) pool is believed to increase F(o) under dark + anoxic conditions. It is proposed that excess cytosolic reductant due to inhibition of the mitochondria's cytochrome oxidase under low-O(2), may be the primary reductant source. The maximum fluorescence (F(m)) is largely unaffected by low-O(2) in the dark, but was severely quenched, mirroring changes to the xanthophyll de-epoxidation state (DEPS), under even low-intensity light (≈4 μmol m(-2) s(-1)). In low light, the low-O(2)-induced increase in F(o) was also quenched, likely by non-photochemical and photochemical means. The degree of quenching in the light was negatively correlated with the level of ethanol fermentation in the dark. A discussion detailing the possible roles of cyclic electron flow, the xanthophyll cycle, chlororespiration and a pathway we termed 'chlorofermentation' were used to interpret fluorescence phenomena of both spinach and apple (Malus domestica) over a range of atmospheric conditions under both dark and low-light.

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Control of the Critical Oxygen Level During Dynamic Ca Storage of Apples by Monitoring Respiration as Well as Chlorophyll Fluorescence

Cited by 53 publications

References 0 publications

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere

Ethylene Production and Quality in 1-Methylcyclopropene Treated 'Abbé Fétel' Pears After Storage in Dynamically Controlled Atmosphere

The interrelationship between the lower oxygen limit, chlorophyll fluorescence and the xanthophyll cycle in plants

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