Long-term Exposure to Ethylene Affects Polyamine Levels and Sprout Development in `Russet Burbank' and `Shepody' Potatoes

Abstract

<jats:p>Potato (<jats:italic>Solanum tuberosum</jats:italic> L. `Russet Burbank' and `Shepody') tubers were exposed to continuous 4 μL·L<jats:sup>-1</jats:sup> (166 μmol·m<jats:sup>-3</jats:sup>) ethylene in air. Treatment started after 8 weeks in storage and continued up to 33 weeks of storage at 9 °C over one (`Russet Burbank') or two (`Shepody') storage seasons. Tubers were sampled at 3 week (`Shepody') or 5 week (`Russet Burbank') intervals for polyamine content [putrescine, (PUT); spermidine, (SPD); and spermine, (SPM)] and sprout number and fresh weight per tuber. During the storage period, `Shepody' had higher concentrations of all three polyamines and a higher PUT/(SPD + SPM) ratio, compared with `Russet Burbank'. All three polyamines in both cultivars increased during storage, and the increase was more rapid in `Shepody' than in `Russet Burbank'. Regardless of cultivar and year, exposure to ethylene induced higher spermidine (SPD) content and a lower PUT/(SPD + SPM) ratio, compared with the air treatment. Sprouts appeared later and were smaller on ethylene-treated tubers and were more numerous in `Russet Burbank'. These long-term ethylene effects may be due, in part, to enhanced transformation of PUT to SPD.</jats:p>

Using Ethylene Gas and Chlorpropham Potato Sprout Inhibitors Together

“…4a). This recovery with time was similar to the response in Russet Burbank fry colour (Prange et al 1998;Jeong et al 2002; Daniels-Lake et al , 2006). In a similar manner, chips from NorValley tubers in the DailyEth group had higher redness scores than chips from tubers in the NoEth group, but the difference diminished with increasing time in storage (Fig.…”

“…Indeed, fry colour of Shepody tubers has been found to be more sensitive than fry colour of cv. Russet Burbank tubers to both ethylene (Jeong et al 2002) and low temperature (Gichohi and Pritchard 1995).…”

“…The ethylene concentration used in these trials, i.e. 4 μl l −1 , has been used successfully to inhibit sprouting in research and commercial-scale trials over many years (Prange et al 1998;Jeong et al 2002;Daniels-Lake et al 2005, 2006, and furthermore, it is the named concentration in the Canadian registration for ethylene potato sprout inhibitor. However, the majority of this work used cv.…”

“…However, ethylene sprout inhibitor can have negative effects on the final colour of processed potato products (Prange et al 1998;Daniels-Lake et al 2005, 2006. The response to ethylene is somewhat variable among cultivars, both in terms of the concentration necessary for adequate sprout inhibition and the effect on sugar metabolism and processed colour (Haard 1971;Jeong et al 2002;Daniels-Lake et al 2005, 2006.…”

Efficiency of Ethylene Application on Seed Potato Tubers

“…Это приводит к дефосфорилированию белка EIN2, подобного металл-ионному транспортеру Nramp, и отщеплению его С-концевого домена, который переносится в ядро и инициирует транскрипционный ответ этилен-зависимых генов за счет последовательной активации факторов транскрипции семейств EIN3/EIL1 и ERF (12). Известно, что при непрерывном продолжительном пребывании в среде этилена в клубнях меняется соотношение полиаминов, участвующих в регуляции деления и роста клеток (13,14). Такие изменения сортоспецифичны и связаны с прорастанием картофеля (15,16).…”