Effects of CO2 on Ethylene Production by Apples at Low and High O2 Concentrations

Levin, A.; Sonego, L.; Zutkhi, Y.; Arie, R. Ben

doi:10.1007/978-94-017-1003-9_32

Cited by 7 publications

(4 citation statements)

References 2 publications

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“…Stimulation of ACO activity at low CO 2 concentration and inhibition at high concentration have been also reported in other tissues, generally from climacteric fruits, as pear (Chavez-Franco and Kader, 1993) and apple (Levin et al, 1993). In kiwi fruits, it has been reported that ACO activity was both stimulated and inhibited depending on the endogenous concentration of ACC (Rothan and Nicolas, 1994).…”

Section: Resultsmentioning

confidence: 73%

Regulation by Carbon Dioxide of Wound-induced Ethylene Biosynthesis in the Peel of Citrus Fruit

Zacarı́as

Alférez

2007

Food sci. technol. int.

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The effect of carbon dioxide (CO2) on wound-induced ethylene biosynthesis in flavedo discs of mature orange fruits (Citrus sinensis L. Osbeck) is investigated. Wounding induced a marked and rapid increase on the rate of ethylene production, the content of 1-aminocyclopropane-1-carboxylic acid (ACC) and on the in vivo ACC oxidase (ACO) activity. Incubation of flavedo discs in a 15% CO2 atmosphere suppressed activation of these processes. Wound-induced ethylene production was inhibited by CO2 in a concentration-dependent manner but ACO activity was enhanced at concentrations between 1% and 5%. Kinetic analysis of the interaction between CO2 and ACO activity indicated that high CO2 acted as a noncompetitive inhibitor. Removal of CO2 after 24 h incubation did not restore normal rates of ethylene production. CO2 partially counteracted the increase in ethylene production and ACO activity induced by a pretreatment with an ethylene action inhibitor (STS, silver thiosulfate). This suggested that part of CO2 action on ethylene biosynthesis might be due to interfering ethylene action. Collectively, the results indicated that ACS activity appeared to be the major regulatory step by which CO2 suppresses wound-induced ethylene production. ACO was differentially modulated by CO2, which is being stimulated at low concentrations and inhibited at high concentrations.

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Section: Resultsmentioning

confidence: 73%

Regulation by Carbon Dioxide of Wound-induced Ethylene Biosynthesis in the Peel of Citrus Fruit

Zacarı́as

Alférez

2007

Food sci. technol. int.

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“…In comparison with control, production of ethylene in tomato and activities of ACCsynthase and ACC-oxidase were found to increase upon withdrawal of CO 2 gas from the storage environment (Kubo et al 1990;Mathooko et al 1995). Levin et al (1993) reported that CO 2 concentration up to 10% stimulated in vivo activity of ACC-oxidase but, CO 2 at 20% concentration had an inhibitory effect. Using a continuous flow through gas system, it has been demonstrated that 20% CO 2 markedly decreases ethylene biosynthesis in ripening peaches by delaying and suppressing ACC-synthase at transcriptional level however, recovery occurs upon withdrawal of CO 2 (Mathooko et al 2001).…”

Section: High Carbon Dioxidementioning

confidence: 99%

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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“…On the other hand, the gradual increase of CO2 concentration affords a certain amount of "immunity" against ethylene produced by the fruit or vegetable and to a certain extent also reduces further production of the gaseous ethylene hormone by inhibition of ACC synthase activity (Levin et al 1993). In some fruits and many vegetables, water loss is via stomates, whereas in others such as apples and pears, water loss is through lenticels which do not possess the ability to regulate aperture size.…”

Section: B Control Of Water Stress In Post Harvest Physiologymentioning

confidence: 99%