Effects of ethylene and 1-methylcyclopropene on potato tuber sprout control and fry color

Prange, Robert K.; Daniels-Lake, Barbara J.; Jeong, Jin-Cheol; Binns, Michael

doi:10.1007/bf02853649

Cited by 41 publications

(25 citation statements)

References 5 publications

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“…In Russet Burbank potato tubers, 1-MCP has been used to reduce the reported detrimental effect of ethylene on fry color darkening; 1-MCP did not interfere with ethylene-induced sprout suppression, and ethylene did not cause such a dark fry color when tubers were pretreated with 1-MCP (Prange et al, 2005). Prange et al (2005) hypothesized that the 1-MCP may bind to the ethylene receptors and that the continuous ethylene then regulates sprout growth by binding to newly formed ethylene receptors in the sprout eyes, where mitotic activity is highest. It is possible that at these sites of high mitotic activity (e.g.…”

Section: Ethylene Is Perceived In the Presence Of 1-mcp In Onionmentioning

confidence: 99%

“…Long-term storage over 25 weeks may require extended periods of ethylene treatment, although beyond this period, transcriptional changes suggest that continuous ethylene no longer controlled onion PGRs. Previous hypotheses have intimated that ethylene and 1-MCP may each be able to elicit a response in potato due to the production of new ethylenebinding sites (Prange et al, 2005). An alternative explanation, supported by our data, might be that ethylene and 1-MCP bind with different affinities to different ethylene receptors in onion.…”

Section: Ethylene and 1-mcp Down-regulate Ein3 In The Early Stages Ofmentioning

confidence: 99%

“…Unlike ethephon treatment, continuous ethylene exposure has been found to increase shelf life after 14 d at 20°C (Adamicki, 2005;Johnson, 2006). The combination of ethylene and 1-MCP has not been investigated in onion, although it has in potato (Solanum tuberosum; Prange et al, 2005).…”

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confidence: 99%

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Ethylene and 1-Methylcyclopropene Differentially Regulate Gene Expression during Onion Sprout Suppression

et al. 2011

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Onion (Allium cepa) is regarded as a nonclimacteric vegetable. In onions, however, ethylene can suppress sprouting while the ethylene-binding inhibitor 1-methylcyclopropene (1-MCP) can also suppress sprout growth; yet, it is unknown how ethylene and 1-MCP elicit the same response. In this study, onions were treated with 10 mL L 21 ethylene or 1 mL L 21 1-MCP individually or in combination for 24 h at 20°C before or after curing (6 weeks) at 20°C or 28°C and then stored at 1°C. Following curing, a subset of these same onions was stored separately under continuous air or ethylene (10 mL L 21 ) at 1°C. Onions treated with ethylene and 1-MCP in combination after curing for 24 h had reduced sprout growth as compared with the control 25 weeks after harvest. Sprout growth following storage beyond 25 weeks was only reduced through continuous ethylene treatment. This observation was supported by a higher proportion of down-regulated genes characterized as being involved in photosynthesis, measured using a newly developed onion microarray. Physiological and biochemical data suggested that ethylene was being perceived in the presence of 1-MCP, since sprout growth was reduced in onions treated with 1-MCP and ethylene applied in combination but not when applied individually. A cluster of probes representing transcripts up-regulated by 1-MCP alone but down-regulated by ethylene alone or in the presence of 1-MCP support this suggestion. Ethylene and 1-MCP both down-regulated a probe tentatively annotated as an ethylene receptor as well as ethylene-insensitive 3, suggesting that both treatments down-regulate the perception and signaling events of ethylene.

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Section: Ethylene Is Perceived In the Presence Of 1-mcp In Onionmentioning

confidence: 99%

Section: Ethylene and 1-mcp Down-regulate Ein3 In The Early Stages Ofmentioning

confidence: 99%

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Ethylene and 1-Methylcyclopropene Differentially Regulate Gene Expression during Onion Sprout Suppression

et al. 2011

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“…Reconditioning, i.e. warm storage prior to processing to reduce sugar concentrations, also improves the fry colour of potatoes affected by ethylene sprout inhibitor, but the colour is seldom as light as CIPC-treated tubers (Prange et al 2005a). Daniels-Lake et al (2005) found that ethylene concentrations below 4 μl l −1 have less effect on both fry colour and sprout growth of cv.…”

Section: Introductionmentioning

confidence: 97%

Methods to Minimize the Effect of Ethylene Sprout Inhibitor on Potato Fry Colour

et al. 2007

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Ethylene is an effective potato (Solanum tuberosum L.) sprout inhibitor, but it often darkens fry colour. Trials were conducted over nine consecutive storage seasons to identify ethylene application methods which would mitigate darkening while retaining adequate sprout inhibition, using cv. Russet Burbank plus cvs Shepody, Asterix and Santana in some years. Tubers were stored for up to 35 weeks in closed chambers with ethylene gas delivered via the ventilation airstream. Exposure to continuous 4 μl l −1 ethylene after suberization and cooling were completed was designated the ethylene check. Alternative ethylene treatments included commencing exposure either before or after suberization was completed; gradually introducing the ethylene either by a concentration gradient of eight steps over 4 or 8 weeks or by increasing the duration of exposure from 6 to 24 h per day in four weekly steps; repeatedly interrupting exposure for several hours per day or for durations of 1 or more days; and warm storage. Selected ethylene treatment combinations were applied in each year, plus untreated controls, chlorpropham-treated (CIPC) checks and ethylene checks. Sprout growth, fry colour, loss of mass and disease incidence were evaluated at regular intervals. In all cultivars and all years, the ethylene check darkened fry colour more than the other treatments. Commencing before suberization ended, gradually introducing the ethylene by either concentration or time gradient and interrupting the exposure all reduced the negative effect of ethylene sprout inhibitor on fry colour. Continuous ethylene treatments inhibited sprout growth as effectively as CIPC, except at 13°C storage. Interruptions of 18 h and 2 or more days reduced sprout inhibition. Regardless of cultivar variations, an early start using either a concentration or time-increment gradient had the least effect on fry colour while maintaining good sprout inhibition.

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“…Although there had been some research about sprout-inhibitory of ethylene (Prange et al 2005) and its effect on sugar accumulation (Zhao et al 2015;Foukaraki et al 2016a, b), the reports about overall effect on carbohydrate and its mechanism was rare. In this work, potato tubers were treated by solid ethylene releasing agents as a matter of convenience, sprouting index, rate of respiration, starch and sugar contents, the activity of key sugar metabolizing enzymes were determined.…”

Section: Introductionmentioning

confidence: 99%

Ethylene inhibited sprouting of potato tubers by influencing the carbohydrate metabolism pathway

Hirata

Yang

et al. 2016

J Food Sci Technol

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The aim of this study was to investigate the role of ethylene to control sprouting of potatoes by observing the effect of exogenous ethylene on carbohydrate metabolism and key enzymes. The initial time of potato tuber sprouting and sprouting index were recorded, and rate of respiration, total sugar, total reducing sugar, starch, fructose, glucose, sucrose and the activities of acid invertase (AI), neutral invertase (NI), sucrose synthase (SS), sucrose phosphate synthase (SPS), starch phosphorylase and amylase during sprouting were measured. Exogenous ethylene inhibited sprouting of potato tubers. Moreover, exogenous ethylene increased respiration total sugar, AI activity, SPS activity, SS activity, and reduced sugar and assay activity. Nevertheless, starch, glucose, fructose, NI activity and starch phosphorylase activity showed lower variation. Lower sprouting resulted into potatoes with higher levels of total sugar, total reducing sugar and glucose, and lower level of fructose and sucrose. And sprouting could be inhibited by increasing the activities of SS, SPS and AI by treatment with 199.3 ll L -1 exogenous ethylene. Overall, exogenous ethylene inhibited sprouting of potato tubers by influencing its carbohydrate metabolism.

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Effects of ethylene and 1-methylcyclopropene on potato tuber sprout control and fry color

Cited by 41 publications

References 5 publications

Ethylene and 1-Methylcyclopropene Differentially Regulate Gene Expression during Onion Sprout Suppression

Ethylene and 1-Methylcyclopropene Differentially Regulate Gene Expression during Onion Sprout Suppression

Methods to Minimize the Effect of Ethylene Sprout Inhibitor on Potato Fry Colour

Ethylene inhibited sprouting of potato tubers by influencing the carbohydrate metabolism pathway

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